1 Carrot
1 Slender Asian eggplant
1/4 sm Jicama (bangkuang); peeled
3 Long beans -OR-
12 Green beans
1/4 sm Cabbage
8 oz Firm tofu (250 g); drained
3 tb Oil (approximate); for
-shallow-frying
1 1/2 c Water (375 ml)
1 1/2 c Thick coconut milk (375 ml)
--OR-
3/4 c Coconut cream (185 ml);
-mixed with:
3/4 c Water (185 ml)
1 ts Salt
MMMMM------------------------SPICE PASTE-----------------------------
3 Candlenuts; roughly chopped
1 ts Dried prawns; soaked for 5
-minutes in warm water and
-drained
2 Red chilies
5 Shallots; peeled and halved
1/2 ts Turmeric powder
1/2 ts Dried prawn paste
-(belachan)
Grind the spice paste ingredients in a mortar or blender, adding a
little oil if necessary to keep the blades turning, and set aside.
Quarter the carrot and eggplant lengthwise, and cut into 4 cm
(1-1/2") long strips. Slice the bangkuang, long beans or green beans
into strips of the same length. Then slice the cabbage into bite
sized chunks.
Pan-fry the tofu in the oil in a large wok over medium heat until
golden brown, about 3 minutes on each side. Remove from the oil and
set aside to drain on paper towels. Let it cool, then cut the tofu
into 8 pieces.
In the same wok, stir-fry the spice paste over medium heat for 7
minutes until fragrant. Add the water and coconut milk, and slowly
bring to a boil. Add the prepared vegetables and season with the
salt. Stir gently and bring to a boil. Reduce the heat, add the tofu
and simmer, uncovered, for 5 minutes until the vegetables are just
cooked. Serve hot.
Tips:
Use a variety of vegetables but not leafy green vegetables as they
will wilt and turn yellow.
Serve this dish hot with Lontong and garnish with Coconut Serunding
to make Sayur Lontong, a popular Malaysian breakfast.
