Lodeh

Ingredients:

2 pcs firm tofu, cut into squares

2 packets of fermented soybean cake, aka Tempeh

5-10 French beans, cut 1"

300g cabbage, roughly cut

2 carrots, cut into matchsticks

1 cube chicken Knorr

1 pcs Assam keping

200ml coconut milk

2 cups water

salt & sugar to taste

Paste

2 tbsp dried shrimps, softened

6 red chili, deseeded

1 medium red onion

3 cloves garlic

1" ginger

2 stalks lemongrass

4 candlenuts, softened

1 tbsp turmeric powder

Instructions:

1. Heat oil in a wok and fry the firm tofu and tempeh until golden brown. Drain them on a paper towel and set aside.
2. Heat 2 tablespoons of oil in a large pot. Sauté the blended paste until fragrant. Add water, assam keping, and a cube of chicken Knorr. Bring to a boil.
3. Add French beans, cabbage, carrots, fried tofu, and tempeh. Cover and simmer until the vegetables are tender. Stir in coconut milk, salt, and sugar to taste. Continue stirring until the mixture comes to a boil. Serve immediately with plain rice or rice cakes.