For 4 – 5 persons
Ingredients:
For the rice cake:
– 2 packages of instant rice cake in a bag (or use your own method of making rice cake)
– Boil rica cake in lots of water for approximately 2 hours, drained.
– Cool it down in a colander.
– It’s better to make rice cake the day before because it needs to cool down for some time.
For the vegetable:
– 1 cayote, peeled and sliced into matchsticks
– 1 canned or 300gr fresh young jack fruit, cut into bite size pieces
– 1/2 block of tempe, diced and fried
– 1/2 block tofu, diced and fried
For the spice paste:
– 12 pcs shallots
– 6 pcs garlic
– 3 red chilies (more or less depending on personal taste buds)
– 2 bird’s eye chili (more or less depending on personal taste buds)
– 2 cm galangal bruised
– 3 pcs salam leaves
– 1 tsp salt
– 1/2 tsp dried shrimp paste
– 1/2 tsp sugar
– 2 tsp dried shrimp (ebi) fried
– 200 ml thick coconut milk
– 1 ltr water (more or less depends on how thick or thin you want the end result)
– some oil for stir frying
Directions:
– Grind shallots, garlic, chilies, salt, dried shrimp paste, sugar, dried shrimp into a paste.
– Fry spice paste until fragrant, add galangal and salam leaves.
– Add water and coconut milk, wait until it boils.
– Add young jack fruit then after five minutes add chayote.
– After the vegetable is soft add fried tofu and tempe.
– Stir now and then and cook until it’s all done.
– It’s even better to eat the next day of cooking.
– Cut rice cake into bite size pieces, top up with the vegetable and serve with krupuk and sambal.
Source: My mother
