Lontong Muar Johor

Serves 2
Ingredients:
1 1/2 can 400 ml coconut milk (3 1/2 cup coconut milk)
1 cup boiled water
6 green beans
2 bean curd - fry and cut into bite size pieces
2 tempeh (fermented soya bean cake) - fried and cut into bite size pieces (if you couldn not get tempeh, you could opted this ingredientout from the recipe)
1 small Aubergine - cut into 6 cm (2 1/2 inch) lengths.
1 small pack soo hoon (glass noodles) - blanched and drained
1/2 bowl thinly sliced Cabbage
1 small carrot - thinly sliced
1/2 teaspoon turmeric powder
2 egg - boiled and skinned off
2 cloves garlic
2 shallots
1 cube Knorr or Maggi stock
1/3 cup dried shrimp - soaked in hot boiled water, washed and drained
Directions:
Using a food blender, blend garlic, shallots and dried shrimp to paste.
Add coconut milk and blended paste in a pot and heat them up using medium low heat. Scoop the sauce regularly.
When the sauce is already about to boil, reduce the heat and keep scooping the sauce.
Add in all the vegetables (except glass noodles and fried beancurd) and salt to taste. Keep scooping to avoid from the coconut milk from boiling and separates to water.
When all the ingredients already cooked, turn the heat off and add in the soo hoon (glass noodles), fried beancurds and turmeric powder and stir well.
Taste the salt.
In a serving bowl, add in several cubes of Nasi Empet and pour the sauce into and garnish with sambal tumis (spice paste).
Fried/boiled the egg and serve together. Eat them while they are still warm.

Spice paste (sambal tumis):
6 shallots - peeled
1/3 inch ginger - pounded
Galangal 1/3 inch - pounded
2 serving spoons sambal olek
1 teaspoon Belacan (dried shrimp paste)
2 cloves Garlic
1/2 cup dried shrimps (optional) - soaked and drained
1/2 cup cooking oil
Salt to taste
1/2 teaspoon sugar
1 onion - cut to onion ring shaped
Directions:
Combined all the ingredients from the spice paste into a food processor and blend until smooth/paste.
Heat the cooking oil in a pot or wok.
Saute the spice paste until fragrant.
Add in the cuts onion ring, salt and sugar and cooked until crispy and the oil surfaced.

Nasi Impit:
3 cup of rice - washed and drained
Polyethylene heat proof food bag
Directions:
Filled in the washed and drained rice in the plastic/food bags
about 1/3 of the bag/each.
Sealed properly and make sure it\'s properly sealed off so the rice will not
come out from the bag during the boiling process.
Normally, I would fold the top of the bag at least three times then stapled them closely. Make sure the end result of the stapled bag is having a proportion of 1/3 of the whole stapled bag. It must have at least another 2/3 empty space inside the bag for the rice to expand during the boiling process. Poke all around the bags with fork to make small hollows to allow water and air could get in and out of the bags.