Ingredients:
1 small cabbage, sliced in thick pieces
1 firm beancurd, or deep fried tofu (from Asian supermarkets)
1 small eggplant, sliced in small chunks
1 can coconut cream, diluted with 3/4 cups of water
3 ripe tomatoes, chopped in chunks
2 Tbsp. cooking oil
Spices:
3-5 red chillies (if you like it spicy)
2 candlenuts
3 shallots
1 small piece turmeric, peeled and sliced
1 Tbsp. dried prawns, washed and soaked in some warm water (optional)
Method:
1. Blend spices to a smooth paste. Heat oil in deep pot and fry spices till fragrant until water evaporates and oil comes through. Add tomatoes and fry for another 5 minutes.
2. Add a little coconut milk to the spice mixture and stir to mix well, then gradually add the rest of the coconut milk. Bring to a oil.
3. Add the egg plants, cabbage, beancurd, and simmer till vegetables are just cooked.
4. Serve warm with rice.
