Ingredients :

• 100g carrot, cut into wedges
• 100g long beans, cut into 3cm lengths
• 100g cabbage, cut into 3cm squares
• 100g brinjals, cut into wedges
• 100g lady finger, cut into 3cm lengths
• 6–8 pieces tau fu pok, halved
• 1 piece fermented bean cake ( tempe ), cut into 2cm square pieces

• 2 stalks lemon grass, smashed
• 2 sprigs curry leaves
• 1 star anise
• 3 cloves
• 3cm cinnamon stick
• 3 cardamoms, split and use seeds only

• 4 candlenuts (buah keras)
• 2cm fresh turmeric
• 2cm galangal
• 2 tbsp chilli paste (chilli boh)
• 2 tbsp vegetarian curry powder
• 250ml thin coconut milk
• 100ml thick coconut milk
• 1 heaped tbsp tamarind paste mixed with 50ml water and squeezed for tamarind juice 4–5 tbsp oil

• 1 tsp salt
• 1/2 tsp monosodium glutamate
• 1 tsp sugar

1. Heat oil and sauté ingredients (A) until fragrant. Add in (B) and continue to fry until oil rises.
2. 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.
3. Add cabbage, tempe and taufu pok. Add half the amount of thick coconut milk and cook for 5–6 minutes.
4. Add seasoning and remaining thick coconut milk. Cook to a brief boil. Close the pot for 4–5 minutes before serving.