Recipe taken from: Singaporelocalfavorite
200 g tempeh, cut into cubes (I don't have tempeh here)
300 g long beans (kacang panjang), slice diagonally
150 firm beancurd, cut into cubes
60 g fresh prawns, deveined and shelled if desired
60 g chicken gizzards, cleaned, boil till tender for about 20 minutes and cut into cubes (I did not add this)
1-2 red chillies, slice diagonally
2 shallots, thinly sliced
1 cm ginger, thinly sliced
1 stalk serai (lemongrass bulb), thinly sliced
3-4 tbsp thin tamarind juice
2 cups (500ml) coconut milk
2 tspn roasted belacan
Salt and sugar to taste
Rempah to Blend:
3 cm ginger
3 cm galangal
4 fresh red chillies
4 buah keras (candlenuts) [I used macadamia nuts]
3 cloves garlic
1 stalk serai (lemongrass bulb), thinly slice
Fry the tempeh and tofu separately until golden brown (Do not overcooked). Drain and set aside.
Stir fry the long beans, chicken gizzard and prawns for about 2-3 minutes then set aside.
Blend all the rempah ingredients in blender to a smooth paste. Heat a little oil in pan and fry this paste until fragrant and until oil separates.
Add in the sliced chilli, ginger, lemongrass and shallots. Stir and add in the roasted belacan, tamarind juice and coconut milk. Add salt and sugar to taste.
Reduce heat and simmer until the sauce thickens (there should not be too much gravy) slightly then add all the other remaining ingredients that were set aside.
Serve with rice, serunding and rendang pandang.