Ingredients (serves 2)
° 2 small firm tofu/beancurd, cut diagonally into 4 section and deep-fried
° 80g long beans, cut into 5cm section
° 50g carrot, peeled and cut into 5cm section
° 80g yam bean, peeled and cut into 5cm section
° 80g white cabbage, cut into small pieces
° 375ml water
° 125-150ml coconut milk
° ½ teaspoon salt, or to taste
° 2 teaspoons sugar, or to taste
° 300g pressed rice cake, steamed and cut into wedges
° 2 fresh red chilli, seeded and chopped
° 2 red chilli padi (optional), seeded and chopped
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5cm, chopped
° 2 candlenuts, chopped
° ½ teaspoons vegetarian belacan powder
° 50g grated coconut
° ½ teaspoon vegetarian sambal chilli
° pinch of salt
° ½ teaspoon sugar
1. Mix all the ingredients for the serondeng in a bowl and bake in the toaster oven until golden and crispy. Set aside
2. Grind chilli, lemongrass and candlenut into fine spice paste. Stir in vegetarian belacan powder and set aside.
3. Heat oil in a pot or wok, fry the spice paste for 1 minute or until fragrant. Add the vegetables bean curd and water. Bring to a boil and simmer for 10-15 minutes or until all the vegetables are tender. Season to taste with salt and sugar. Stir in the coconut milk and bring to a boil.
4. To serve, divide rice cake between serving bowls. Ladle the gravy into individual serving bowls. Sprinkle 1 tablespoon of serondeng on top and with some vegetarian sambal chilli at the side. Serve hot.