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Ingredients
- 150 g cabbage thickest part of the core removed, cut in wedges that fit through feeder tube
- 150 g yam bean (sengkuang), peeled, cut in wedges that fit through feeder tube
- 50 g carrot peeled
- 30 g fresh turmeric cut in slices
- 5 g shrimp paste (belacan) toasted
- 100 g shallots
- 5 garlic cloves
- 2 fresh red chillies cut in slices
- 10 g dried chillies deseeded, soaked to soften
- 20 g dried shrimp soaked to soften
- 750 g water
- 30 g cooking oil
- 3 stalks fresh lemongrass white part only
- 100 g long beans cut in 3 cm length
- 20 g sugar
- 2 tsp salt adjust to taste
- 40 g beancurd sheets (dried type) (tau kee), soaked in hot water to soften
- 50 g mung bean vermicelli (dongfen) soaked to soften
- 1 tsp chicken stock powder homemade or storebought (optional)
- 450 g coconut milk
- 200 g firm bean curds (tau kwa) , approx. 2 blocks, cut in 2 cm cubes, deep fried
- 6 compressed rice cake (nasi impit) (homemade or store bought, see tips), cut in bite-sized pieces
- Nutrition
- per 1 portion
- Calories
- 231 kcal / 965 kJ
- Protein
- 9 g
- Fat
- 6 g
- Carbohydrates
- 37 g
- Fiber
- 7 g
- Saturated fat
- 1 g
- Sodium
- 915 mg
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