I really like this dish. It can be served on days that we abstain from meat. It is great served with rice noodles or plain rice with a side dish of an achar or pickle.
1 big yellow onion, diced (size of a tennis ball)
6 garlic cloves, halved
4 cherry tomatoes or 1 plain tomato, diced
1 lemon grass, slice thinly 5 inches from root end
4 candlenuts, cut into pieces
1 teaspoon of toasted shrimp paste (or 1 tablespoon dried prawns, soaked to soften)
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 tablespoon coriander powder
Grind the onion, candlenuts, garlic,lemon grass, tomatoes and shrimp paste in a food processor until finely ground
1 medium size carrot, remove skin and cut into one inch chunks
a small bowlful of french beans or string beans, cut into one inch pieces
One small bowlful of cabbage, break into smaller pieces
2 squares of taukwa, cut into smaller chunks (not too small)
3 cakes of tempeh, cut into smaller pieces and salt them lightly
500ml water
2 teaspoons sugar
1 teaspoon salt
200ml coconut cream
Heat one cup of vegetable oil in a pot and saute the onions, garlic , lemongrass, candlenuts, shrimp paste and tomatoes that have been ground.
You will have to cook this for about 5 minutes. Then add 1 teaspoon of salt, turmeric powder, cumin powder and coriander powder. Mix. Stir in a little water (half a cup) if it gets too dry and might burn. Then add the carrots and french beans and stir to mix. Cook for 2 minutes. Add the 500ml water, sugar and coconut cream. Simmer for 3 minutes. Add the cabbage. and stir to mix. Take off heat two minutes later.
Sprinkle a little salt on the taukwa squares and fry to firm up the outer parts a bit. Add to the coconut gravy. Sprinkle a little salt on the tempeh too and fry until a bit firm. Add to the gravy with the vegetables. Bring to a gentle boil and give a good stir to combine all the ingredients together. Taste and adjust seasonings accordingly.
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