Ground spices :
20 g shallots
10 g garlic
10 g red cayenne pepper
85 g big red chili
9 g candlenut
20 ml cooking oil
500 ml of water
65 ml coconut milk
15 g sugar
15 g chicken powder
7 g salt
1 pcs cauliflower, cut according to preference
50 g vermicelli, boiled until cooked
100 g potatoes, peeled and cut according to preference
100 g tempeh, cut according to preference
100 g tofu, cut according to preference
1 pod of petai, remove from pod, peel the skin, and cut the seeds in half
1 leek, cut into 2 cm lengths
15 g fried onions
Puree the ground spices ingredients into a paste.
Saute the ground spices in cooking oil using medium heat for about 15 minutes, or until cooked.
After the spices are cooked, add water and bring to a boil.
Once the water boils, add coconut milk and seasoning.
Then add the potatoes, tempeh, and tofu. Cook until the potatoes are tender. Next, add the cauliflower and pete. Boil until the cauliflower and petai are cooked. Add the vermicelli and leek. Cook the Sayur Besan until it is done and the sauce thickens.
Turn off the heat and set aside.
Prepare a serving bowl, and ladle a portion of Sayur Besan into the bowl.
Garnish with fried onions and serve.