29. Masak Lodeh

Ingredients :
1/4 cup 120 g 120 g 4 2 pieces 1 1 tablespoon 2 6 2 4 1 teaspoon 1 tablespoon	fresh shrimps cabbage long beans brinjals soya bean cake coconut, grated oil cloves garlic, sliced shallots, sliced clove garlic, sliced red chilies, sliced salt oil
Method : Shell and devein the shrimps. Cut the cabbage into 1 cm strips and long beans into 4 cm lengths. Cut brinjals into 4 cm pieces, then quarter each piece. Cut the soya bean cake into 1 cm piece. Extract 2 cups coconut milk from the grated coconut. Heat oil in a pan over a medium flame and fry the garlic and shallots until fragrant. Add in the shrimps and galangal and fry for 1 minute. Add in coconut milk and salt. When the coconut milk boils, add in the chilies, vegetables and soya bean cake. Cover the pan and allow the coconut milk to come to the boil again. As soon as the coconut milk boils, remove the cover, stir continuously and cook further until the vegetables are cooked. Add in salt to taste. Serves 4 - 6