Ingredients:

• 1 can coconut milk.
• 400 ml water.
• 1 stalk lemongrass, bruised.
• 1tbsp sambal sauce (optional).
• 1tbsp kukuinut & shallots sauce.
• 2 bay leaves.
• 2tsp salt (or to taste).
• 1/2 tsp pepper.
• 1 tsp sugar.
• 2 Asian eggplants cut to 16 pieces.
• 10 green beans, thin sliced.
• 1 cup cooked sweet corn.
• 10 fried tofu.
• Sliced red pepper, and green onion for garnish.
• Fried shallots (optional).

Boil coconut milk, sambal, kukui nut sauce, bay leaves, lemongrass.

Saute lemongrass, eggplants,  green beans, and corn to caramelized lightly.

Add sauteed vegetables to the boiling coconut mix, add salt, pepper and sugar.

Lastly add fried tofu.

Serve with rice, or sliced baguette. Garnish with red pepper, fried shallots, and green onions.

Serve 4-6.