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- Heat oil and sauté ingredients (A) until fragrant. Add in (B) and continue to fry until oil rises.
- Add in carrot, long beans and brinjals. Fry well to combine. Pour in thin coconut milk and tamarind juice. Bring to a simmering boil. Cook for 4-5 minutes.
- Add cabbage, tempe and taufu pok. Add half the amount of thick coconut milk and cook for 5-6 minutes.
- Add seasoning and remaining thick coconut milk. Cook to a brief boil. Close the pot for 4-5 minutes before serving.