This recipe was first published in Flavours magazine.
- 3 shallots
- 1 ginger (sliced)
- 2 cloves garlic
- 1/2 tsp turmeric powder
- 1 tbsp chilli paste
- 1/2 tsp ground black pepper
- 500 ml santan sawit mixed with 500ml warm water
- 1 piece beancurd skin (foo chok) soaked
- 1 carrot,cut into flower shapes
- 2 potatoes (cubed)
- 3 long beans (cut into 2 1/2cm lengths)
- 2 cabbage leaves (cut into pieces)
- 40 g white bait (ikan bilis)
- 10 g soohoon (glass noodles) soaked
- 2 eggs
- salt and pepper to taste
- Blend the shallots, ginger, and garlic, then mix with turmeric, chilli paste and pepper. Place in a large pot, pour the santan and water mixture over and bring to a boil over moderate heat. Lower the heat to a simmer, then add beancurd skin, carrot and potatoes.
- Once the potatoes are soft, add long beans, cabbage, whitebait and sohoon, and cook till vegetables are soft. Season to taste, then break the eggs into the pot, leaving them whole, boil for about two minutes, so that the centres are still runny.
- Remove from heat and serve with nasi impit, ketupat or lemang.