Lontong sayur - indonesian cooked vegetables in coconut milk with rice cake

Ingredients

• 500 g bamboo shoot strips
• 10 petai, sliced
• 250 g shrimps, peeled
• 1 tofus, cut each into 20 smaller pieces
• 1 block tempe, cut into small bite-sized pieces
• 2 lemongrass, bruised
• 3 cm galangal, bruised
• 2 Indonesian bay leaves
• 1 teaspoon ground dried shrimp (Indonesian: ebi)
• 2 pkgs cream coconut powder
• 1.5 L homemade shrimp
• lontongs, cut into bite-sized pieces
• oil to stir fry
• Spices to grind into a paste
• 6 shallots
• 3 cloves garlics
• 3 red chillies
• 3 candlenuts (Indonesian: kemiri)
• 1 teaspoon dried shrimp paste (Indonesian: terasi, Malay: belachan), roasted

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Preparation

• In a pot, combine water, 1 tablespoon sugar and bamboo shoots, cook until boiling, and drain. Deep fry or bake tempe and tofu until done.
• Combine shrimp stock and 1 package of coconut cream powder; stir occasionally. Bring to a boil and set aside.
• Cooking : Stir fry spices paste/ground ingredients in a large saucepan over medium heat for 1-2 minutes, add salam leaves, galangals, and lemongrasses, cook for another 1 minutes until fragrant.
• Add stink beans, bamboo shoot, tempe, tofu and another package of coconut cream powder, stir until mixed.
• Add shrimp stock and shrimp, stir and boil for another 5-10 minutes or until the shrimps are done.
• Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp ones).