This is a Malay vegetable curry dish. You can substitute any of the vegetables. Those without a high water content works best.
Traditionally, it is served over longtong/ketupat (rice cakes). A link to Ridha’s recipe is included below. To save time, I use adabi brand “Ketupat”, which tastes good and smells authentic.
1 inch ginger
2 cloves garlic
½ inch tumeric
1 dried chilli, soaked, boiled & blended / or 2 tbsp chilli paste
20g dried shrimp
1 candlenut (buah keras)
500 ml coconut milk
½ handful long beans, cut into 5cm
½ small cabbage, cut into pieces
1 carrot, cut into 2cm pieces
1 stalk lemongrass
½ inch blue ginger (galangal ), smashed
8 cubes fried beancurd or 4 beancurd strips, cut into 5cm
1 tbsp grated coconut, dry fried with touch of palm sugar
4 tbsp oil
2 eggs, hard boiled
1. Pound ingredients to make a fine paste. If using chilli paste, don’t pound it. Just set it aside.
2. Fry paste (including chilli paste) in oil till fragrant.
3. Add coconut milk. Bring to boil and lower to medium heat.
4. Add beans, carrots, cabbage, blue ginger.
5. When soft, add beancurd.
When serving, sprinkle grated coconut and add halved eggs.
Ridha’s method for making Longtong: