Back to 6 servings 6 shallots, about 4 oz, peeled and roughly chopped 4 cloves garlic, peeled 0.5 inch galangal, peeled and sliced; ginger can substitute 0.5 inch ginger, peeled 3 candlenuts (kemiri), lightly toasted; macadamia nuts can substitute 2 teaspoon shrimp paste (terasi/belacan), toasted; or 2 tablespoons dried shrimp, soaked and drained 1 teaspoon ground coriander 1 teaspoon ground turmeric, optional, for a golden broth 3 red chilies, adjust to taste; deseed for milder heat 1 tablespoon oil 1 Indonesian bay leaf (daun salam), or 2 bay leaves 1 can (400 ml) coconut milk, full-fat 800 ml water or vegetable stock 1.5 tablespoon palm sugar (or brown sugar), to taste 2 teaspoon salt, to taste 1 Chinese eggplant, cut into wedges 6 Thai eggplant, quartered 10 long beans (kacang panjang), cut into 2-inch pieces 8 oz tempeh, about 250 g, diced; firm tofu can substitute 1 tomato, quartered
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1 Step 1: Grind the shallots, garlic, galangal, ginger, candlenuts, shrimp paste, coriander, turmeric and chilies into a smooth spice paste, adding a splash of water if needed.2 Step 2: Heat the oil in a soup pot or wok over medium-high heat and fry the spice paste, stirring, until fragrant and darkened, about 5 minutes.3 Step 3: Add the bay leaf and stir for another minute until it releases its aroma.4 Step 4: Pour in the coconut milk and water or stock, season with the salt and palm sugar, and bring to a boil.5 Step 5: Add the long beans, eggplants, tempeh and tomato. Once the broth returns to a boil, reduce to a gentle simmer and cook until the vegetables are tender when pierced, about 10 minutes.6 Step 6: Taste and adjust salt and sugar, then remove from the heat and serve right away in bowls with steamed white rice.getsaucepan.com/r/cabbb586-cae1-53f9-980e-e815584b0659
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