1 firm beancurd (cut into 8 triangles)
2 pcs tempeh (cut into quarters)
15 g glass noodles (soaked with hot water)
1 carrot (slice thinly)
6 pcs baby corn (cut into 1 inch thick)
300 g Jicama (slice ¼ inch thickness)
300 g cabbage (sliced)
200 g long beans (sliced into 2 inch)
1 tbsp dried shrimp (pre-soaked)
1 tbsp ikan bilis
4 pcs candlenut
4 pcs kaffir lime leaves
2 stalks lemongrass (bruised)
1 inch galangal (bruised)
4 pcs fresh red chilli
1 medium size red onion4
garlic cloves
2 inch turmeric root
400 ml coconut milk
2 tsp salt
1 ½ tsp sugar
4 cups water
4 tbsp cooking oil( 6 tbsp + 4 tbsp cooking oil)