1/2 cup of rice oil
500gm sliced onion
500gm shredded white cabbage
5 cloves of garlic, crushed
3-4 tbsp tomato paste
1 tsp prawn paste (Terassi)
2 tbsp cracked coriander seeds
1 level tbs ground cummin
1 level tbsp ginger
2 tbsp dark brown sugar
3 tbsp sweet soy sauce ( ketjap manis)
3 tbsp soy sauce ( ketjap asin)
1 ( or 2, or 3) tbsp sambal oelek (chilli paste, I prefer Conimex or Hermans, which is just fresh chilli and salt) OR 1/2 cup fresh red chillies, chopped fine, mixed with 1 level tbsp fine salt
1/2 cup crushed candle nuts (kemirie)
250gm cooked mince, shrimps, prawn meat, calamari, cut-up chicken,pork, beef or ox-liver.
1 cup of shredded or flaked coconut ( not dessicated)
1 packet of dried shrimp or fish or mushroom
Use a heavy frying pan or wok.
Heat oil, on medium, add spices, toast until fragrant.
Add the prawn paste and fry ( very smelly and smoky!! )
turn up the heat, add garlic, onion and candle nuts, stir until onions start to get brown edges.
Add the cabbage, stir through, cook for about 10 mins.
Add the rest of the ingredients, including the extras if desired, add some water ( it should be 'stew' consistency) bring to the boil, turn down and simmer, stirring occasionally, until the oil comes floating up... generally about 45 mins. add more water if needed...
Taste, add salt , chilli or sugar to taste.
Put into clean jam-jars, screw tops on tight.
Store in fridge, rest for about 3 days before using.... use within 4 weeks.
Personal favourite: on bread with cheese
Variation: add coconutmilk instead of water.