- 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
Step 1: 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.
Step 2: Combine shrimp stock and 1 package of coconut cream powder; stir occasionally. Bring to a boil and set aside.
Step 3: 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.
Step 4: Add stink beans, bamboo shoot, tempe, tofu and another package of coconut cream powder, stir until mixed.
Step 5: Add shrimp stock and shrimp, stir and boil for another 5-10 minutes or until the shrimps are done.
Step 6: Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp ones).