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Ingredients
4 red chilies (sliced)
6 shallots (sliced)
2 cloves garlic (sliced)
1 stalk lemon grass (sliced)
3 candlenuts, roughly chopped
1 cm piece shrimp paste (belacan)
¼ cup (60 ml) oil
2 pcs firm white tofu, halved
600 ml water
200 ml F&N Evaporated Filled Milk
1 ½ tsp salt
2 tsp sugar
100 g soybean cakes (tempe), cut into 1 cm x 5 cm “sticks”
100 g long purple eggplant, cut into 1 cm x 5 cm “sticks”
1 small carrot, cut into 1 cm X 5 cm “sticks”
4 long beans cut into 5 cm lengths
200 g cabbage, cut into 2 cm slices
2 pcs Nona Ketupat, cut cube
Methods
- Place chilies, shallots, garlic, lemon grass, candlenuts and shrimp paste in an electric blender with 1/3 cup (80 ml) water and blend finely. Set aside.
- Heat oil in a wok and fry tofu until lightly coloured. Remove and drain. Cool and cut into 3 cm cubes.
- Pour remaining oil into a large saucepan and place over medium heat. Cook blended ingredients until mixture is fragrant (about 10 minutes). Add water, F&N Evaporated Filled Milk, salt and sugar. Bring to boil.
- Add tempe and carrot, cook 5 minutes and then add Nona Ketupat, eggplant and long beans. Simmer 3 minutes, add cabbage and cook another 2 – 3 minutes. Add seasoning to taste.
1 year ago