Ingredients:1 box Tofu (600g), cut into chunks and lightly pan fried
1 eggplant, cut into thick strips and lightly pan fried
8 dried red chilli, soaked in hot water and removed seeds
2 onions, chopped
1 Tbsp chopped garlic
1 stalk lemon grass
1 Tbsp turmeric powder
10 pieces candle nuts
1/3 Tbsp salt
Pinch of sugar
1 cup water
1 can coconut milk
Several lime or bay leaves
Directions:
Blend red chilli, onions, garlic, lemon grass, turmeric powder and candle nuts in a blender.
Heat oil and fry blended ingredients until fragrant and a little dry. Then add water and let it boil. Add in coconut milk, lime or bay leaves, salt and sugar. Reduce fire and simmer until gravy thickens. Add in tofu and eggplant and mix well. Remove and serve with rice.
*Candle nuts are available in Asian shops.
