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Ingredients
- 20 g garlic cloves
- 30 g shallots
- 100 g yellow onion cut in quarters
- 50 g dried shrimp soaked to soften
- 1 tsp cumin seeds
- 2 stalks fresh lemongrass white parts only
- 80 g cooking oil
- 500 g water
- 50 g carrot cut in thin strips (0.5 cm x 4 cm)
- 100 g jicama (sengkuang), cut in thin strips (0.5 cm x 4 cm)
- 2 tsp salt
- 500 g fresh coconut milk
- 100 g long beans cut in 4 cm length
- 50 g glass noodles soaked to soften and drained
- 100 g dried bean curd sticks (fuchuk), soaked to soften
- 2 fresh red chillies cut in slices
- 2 fresh green chillies cut in slices
- 100 g tempeh cut in slices (2 cm), pan fried
- 1 dried tamarind piece (asam keping)
- 1 tsp ground turmeric
- 200 g firm tofu cut in slices (2 cm), pan fried
- Nutrition
- per 1 portion
- Calories
- 738.5 kcal / 3089.9 kJ
- Protein
- 17.5 g
- Fat
- 57.8 g
- Carbohydrates
- 22.7 g
- Fibre
- 10.1 g
- Saturated Fat
- 37.6 g
- Sodium
- 1769 mg
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