Wash and rinse the rice.

To a rice cooker add the washed rice, thick coconut milk, ginger, galangal, lemongrass, lime leaves, sugar, chicken powder and water.

Turn on the rice cooker and leave it to cook.

In a blender, add the shallots, garlic, candlenut, big red chili and ginger. Blend until smooth.

Preheat a pan with cooking oil on medium heat, then add the blended spice paste, bay leaves, galangal and cloves. Fry until fragrant or until the spices release oil.

To the pan, add water and sweet soy sauce, brown sugar, salt, oyster sauce, white pepper powder, nutmeg powder and chicken powder. Bring to a boil.

Once the ingredients are boiling add the hard boiled eggs, chicken and tofu.

For 30 mins to 1 hour, until the sauce thickens slightly, and the tofu and eggs have turned brown from soaking up the liquid. Remove from heat and set aside.

In a food processor, add the shallots, garlic, candlenut, big red chili, ginger, white pepper powder and dried shrimps. Blend until smooth.

Preheat a pan and sauté the spices until fragrant and oil is released.

Into the pan, crack the 3 eggs. Let stand for a while until the eggs are half-cooked, then stir the eggs until they are well combined with the other ingredients. 

To the pan, add soy sauce, sweet soy sauce, tomato sauce, oyster sauce, sugar, salt, chicken powder and white pepper powder. Mix well to combine. 

Add the boiled vermicelli, the mustard greens and cabbage, stirring slowly. 

Cook the vegetables have softened, then remove from heat and set aside.