150g. of Crab Stick | 3 slices of jackfruit | 800ml. of tea | 2 pieces of chicken thigh | 2 boiled eggs | 1 piece of tofu (cut into small pieces) | 1 tablespoon of vegetable oil | 2 cups of coconut milk | 2 teaspoons of black soy sauce | 125g. of brown sugar | 2 bay leaves | “WASABI-O” Wasabi sauce
Ingredients for Spices
6 pieces of garlic | 2 teaspoons of coriander seed | 1 tablespoon of salt | 1 piece of lemongrass | 1 piece of shallot | 3/4 teaspoon of cumin | 3 slices of galangal
Ingredients for Chili Sauce
3 pieces of red chili (crush) | 1 teaspoon of salt | 1 tablespoon of brown sugar | 1 tablespoon of tomato (crush) | 2 teaspoons of vinegar |
2 tablespoons of vegetable oil
1. Mix all chili sauce ingredients with vegetable oil.
2. Poundspicesthenputinapan, cookwithvegetable oil (low heat) then add brown sugar, black soy sauce, bay leaves–cook till it is slightly sticky.
3. Add jackfruit and tofu.
4. Add boiled eggs, coconut milk, tea-cook till boiled then close a lid and continue cooking with low heat for 30 minutes (do not open a lid).
5. Put in Crab Stick, stir till water starts to dry off then serve with chili sauce and “WASABI-O” Wasabi sauce.