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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


  1. 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.
  2. Heat oil in a wok and fry tofu until lightly coloured. Remove and drain. Cool and cut into 3 cm cubes.
  3. 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.
  4. 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.
8 months ago