100 grams Shrimp peeled
100 grams Red beans boil until soft and drain.
100 grams Fermented soy bean (tempe) Slice into thin 1 x 1cm strips
100 grams Kerecek Rambak /Cowhide Cracker
1000 ml Coconut milk
5 cloves Garlic peeled, sliced finely
4 tbs. Vegetable oil
10 pcs Shallots sliced finely
2 pcs Red chilies seeded, sliced finely
1 pcs Green chilies seeded, sliced finely
3 cm Galangal sliced finely
2 pcs Salam leaves
1 1/2 tsp. Salt to taste
1 tsp. Palm sugar
Heat the oil and fry garlic, shallots, red chili, green chili, palm sugar, galangal and salam leaves until fragrant (about 2 minutes). Add the shrimp, krecek (Cowhide Cracker) and the boiled red beans (kacang tholo). Stir it around until the spices are well mixed. Add the coconut milk and salt.
Let it come to the boil, then add the tempe. Turn down the heat and simmer to reduce the sauce. If it become too thick, add a little water or more coconut milk.
Tempe and Red bean can be subtituted with tofu or Chayote.