Tofu & Cabbage In Coconut Milk (Kobis Masak Lemak Putih)

Ingredients

3 cups cabbage (cut into 2 inch pieces)1 carrot (chopped)1 silken or soft tofu (cut into 1 inch cubes)1 tbsp dried shrimp (rehydrated in hot water & pounded or blended)1 red chilli (sliced)1 large onion (thinly sliced)3 cloves garlic (thinly sliced)1 cup coconut cream2 cups coconut milk or water1/2 tsp salt (to taste)1/4 tsp ground white pepper (to taste)

Steps

In a large pot on medium low heat, add coconut milk (or water), onion, garlic, shrimp & carrot, bring to a gentle simmer.Add cabbage, chilli & carrot, cook for 10 mins till slightly tender.Add tofu, coconut cream, salt & pepper, stirring continuously (gently to not break up tofu)Cook for another 5 mins, taste to adjust seasoning & remove from heat.* can be eaten on its own (with the addition of mung bean noodles) but it’s traditionally eaten with rice.

Chilli &Amp; Shrimp Paste Sauce (Sambal Belacan)

5-10 bird’s eye chillies2-3 red chillies1 lime1/2 inch shrimp paste (toasted)2 tbsp tamarind sauce1/4 tsp sugar1/2 tsp salt

Steps

Pound with a pestle & mortar or blend everything together in a food processor.Taste to adjust heat level & seasoning.