This scrumptious dish which originated from Indonesia is famous amongst the Minangkabau especially in Negeri Sembilan. Due to its richness and balance of nutrition, this delightful dish is very popular on Hari Raya AidilFitri amongst many Malays. The deliciousness of the dish is further strengthen with the usage of TUMIX® Chicken Stock Seasoning and AJI-NO-MOTO® which is able to provide a mouthfulness and savoury taste.
|1||Dried soya bean sheets (fucuk)|
|50 g||Glass noodles|
|½ cup||Cooking oil|
|60 ml||Thick coconut milk, mix with 240ml of water|
|250 g||Japanese melon, skinned|
|100 g||Carrot, thick julienne|
|100 g||Long beans, cut lengthwise|
|200 g||Beancurd, lightly fried and cubed|
|½||Large long brinjal, cut lengthwise|
|2||Lemon grass, bruised|
|1 packet||Fried tempe, cut as required|
|1 tbsp||TUMIX® Chicken Stock Seasoning|
|300 g||Thick coconut milk|
|7||Dried red chillies|
|3 tbsp||Dried prawn|
|½ tbsp||Malacca Shrimp paste (belacan)|
|Some||Water as required|
|5||Candlenuts, pre-fried without oil|
|3 cm||Fresh turmeric|
- Soak the soya bean sheets and the glass noodles until soft (for at least 2 hours or more). Cut them and keep aside.
- Meantime, in a food processor, blend ingredients (A) until very fine.
- Heat a wok, with the ½ cup cooking oil. Fry the paste (A) until it becomes dry, over a moderately slow fire. Remove and keep aside. Into the same food processor, blend ingredients (B). Keep aside.
- In a large pot or wok, bring in the thin coconut milk, Japanese melon, carrots, long beans, beancurd, long brinjal, kaffir lime leaves, bay leaves, pre-fried paste 1, raw paste 2, and lemongrass.
- Cook about 12-15 minutes until the vegetables are ¾ done, before adding the prefried tempe, soya bean sheets and glass noodles. Immediately, add in TUMIX® Chicken Stock Seasoning and salt to taste.
- Continue cooking till the vegetables are done. Bring in the thick coconut milk and AJI-NO-MOTO®. Remove from the fire when the coconut milk just begins to boil.
- Serve hot with white rice.