This is a VERY typical and common dish in the Malay world. So today I thought I’d make this since there was a special request for it.
There are many variations so I used the simplest one. The best part is no oil in the dish, just boil and boil.
This dish is usually eaten with lontong or compressed rice and serondeng, a coconut floss dish. But the Malays eat this with rice quite regularly too as a day to day home dish with sambal tumis.
Today’s version is not thick because the special requester asked for a thin version. And also requested for lots of vegetables. No problem there!
Step 1.
Blend one large red onion, 2-3 cloves of garlic, a piece of turmeric and a small handful of ikan bilis. Blend with water to a super fine paste.
Step 2.
Boil blended paste with enough water to cover half the pot for ten or more minutes till the paste has a wonderful aroma. Add two teaspoons of salt. Basically the concept here is to cook the raw ingredients in the paste but instead of using oil to cook it down, you just boil with water long enough to cook it. A much healthier option.
Step 3.
Add bruised lemon grass and daun salam, or fresh local bay leaves.
Step 4.
Prep the vegetables. French beans, carrots, cabbage, firm tofu and tempeh. I fried the tofu and tempeh first because I wanted that golden colour in the dish later. Not the healthier option. You can choose not to fry first.
Step 5.
Add the vegetables and let boil till tender but still has a nice crisp.
Step 6.
Add one packet of coconut cream. Add a bit of salt if needed after tasting. Let simmer but don’t let it boil or the coconut cream will separate.
And this is the meal today:
The Occasional Cook 