Coconut Rice
3 cups brown rice
4–5 cups water
1 cup pure coconut milk
2 stalks lemongrass
2 slices ginger
4–5 pandanus leaves
1 teaspoon salt

Chili Paste
30 pieces dried chili
1 cup water
1 large onion
½ cup cooking oil
1 teaspoon
vegetarian shrimp paste
3 tablespoons
tamarind water
3 tablespoons brown sugar
1½ teaspoons salt
1 teaspoon vegetarian
soup stock powder
150 grams mushroom balls
(vegetarian mutton)

Side dishes
1 tempeh patty
2 large potatoes
1 teaspoon
nutritional yeast flakes
1 pinch salt
2 bunches water spinach
1 cucumber
50 grams roasted peanuts
3 cups cooking oil

1. Rinse 3 cups of brown rice, rinse and soak in 4 cups of water, and set aside for about an hour.
2. After an hour, add the pure coconut milk.
3. Add in the tied pandanus leaves.
4. Cut and split the lemongrass in the middle. Add in the lemongrass into the rice.
5. Add in 2 slices of ginger.
6. Add in ½ teaspoon salt.
7. Stir everything.
8. Cook the rice.
9. When water boils, stir the rice and let it continue to cook.
10. When the rice is ready, serve it on a banana leave.
11. Add in the peanuts, the cucumber slices, the stir fried water spinach, the potatoes, the tempeh, and lastly the chili paste.
12. Ready to be served.

1. Take 30 dried chilies, washed and seeded.
2. Put the dried chilies together with the water into a blender.
3. Take the tamarind, add in some water and mash it. Set it aside.
4. For the large onion, cut it into small pieces.
5. Add in the vegetarian shrimp paste.
6. Blend all the ingredients together, except the tamarind.
7. Pre heat the pan with ½ cup of cooking oil.
8. Pour all of the chili paste into the pan.
9. Add 3 tablepsoons of brown sugar.
10. Add 1 teaspoon of salt, 1 teaspoon of vegetarian soup stock powder.
11. Add in the fried chopped mushroom balls.
12. Add 3 tablespoons of the tamarind water.
13. Fry the chili paste until it’s quite dry.
14. Turn of the heat.

1. Pour in the cooking oil in the pan, turn on the heat.
2. Cut the mushroom balls into small pieces.
3. Cut the tempeh into cubes.
4. Fry the tempeh first until golden brown.
5. Meanwhile, cut the potatoes into angled shapes.
6. Pour the fried tempeh in a dish with napkins on it to absorb the excess oil.
7. Next, fried the potatoes until a little bit golden, and then take them out. Put them in another dish.
8. Add a little bit of salt, and sprinkle some nutritional yeast flakes onto the potatoes.
9. Lastly, fry the mushroom balls until they become crispy. Take the mushroom balls out.
10. Stir-fry the water spinach by pouring 2 tablespoon of cooking oil.
11. Add in some large onion.
12. Add a little bit of salt, and then the water spinach.
13. When the water spinach is ready, take them out.