Recipe Ingredient
- 2 potatoes (diced into cubes)
- 4 tempe (diced into cubes)
- 4 fresh tofu/beancurd (diced into cubes)
- 10 long beans (sliced half an inch)
- 5 onions (sliced)
- 5 garlic (sliced)
- 10 red chilies (blended)
- small packet of vermicilli (soaked)
- 2 tablespoon of dried prawns
- 1 tablespoon tamarind juice
- 1 teaspoon shrimp paste (belachan)
- Half a cup of coconut milk
- Salt to taste
- Sugar to taste
- Cooking oil
Instructions
- Fry the potatoes, tofu and tempe separately until golden brown. Set aside.
- Fry the long beans until slightly soft. Set aside.
- Heat oil in a pan and saute onions, garlic and red chilies.
- Add in the dried prawns and vermicelli.
- In a small bowl, mix tamarind juice with shrimp paste. Strain and pour into the wok and stir.
- Add in coconut milk.
- Stir well all the vegetable until it become dry.
- Add salt and sugar to taste. Serve hot with rice.
