1 tube ready made lontong cut into equal sizes (available in supermarkets)
4 pieces firm tofu pan fry till golden brown in colour
5 pieces large tofu puff, cut into triangle
2 carrot sliced
250g bangkuang cut into strips
80g long beans cut into 4cm lengths
80g cabbage cut into pieces
2 hard boiled eggs
1 cube chicken stock cube
200ml coconut milk
Salt to taste
Spices to be blend into paste
6 red chilli deseeded
1 medium red onion
3 cloves garlic
1 inch ginger
2 stalks lemongrass sliced
2 candlenuts softened
1 tablespoon turmeric powder
Heat the wok with cooking oil and saute blended spices till fragrant.
Add water and stock cubes and bring it to boil.
Add in long beans, cabbage, carrot, firm tofu, tofu puff and bang kuang and bring to boil. Cover and let it simmer until vegetables are softened.
Add in coconut milk and salt to taste. Keep stirring till mixture comes to a boil.
Arrange the lontong on a serving plate and ladle the gravy over it. Top with half hard boiled egg and chilli.