Sayur bersantan - mixed vegetables in coconut milk sauce

mixed vegetables in coconut milk sauce

ingredients:

100g carrots

100g peas

200 gr corn

10 peteh beans

100g prawns (small)

200 gr tempe

2 cm laos

2 stalks lemongrass

2 salam leaves

1500 ml coconut milk

2 asem kandis

1 tablespoon salt

2 tsp palm sugar

oil

 

bumbu:

4 red chilies

9 shallots

5 cloves garlic

1 tsp ketumbar

1 tsp pepper

2cm kunyit

 

preparation:

Cut the tempeh into cubes. Heat in a pan the oil and fry the tempe golden brown. Cut the carrot into thin strips and halve the peteh beans. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan 3 tbsp oil and fry the paste with the laos, lemongrass and the salam for 5 minutes. Add the prawns and cook for 1 minute. Then add the carrots, corn, the peas and the peteh and cook for 1 minute. Then add the asem kandis, the tempe, salt, the palm sugar and coconut milk and cook gently until tender.