KETUPAT SAYUR (Spicy vegetable soup with rice cake)

Serves 3-4 persons

Recipe posted by Arudhi at A Box of Kitchen

June 16, 2012



6 cloves garlic, chopped

1/2 onion, chopped

3 chili

4 Tbs chili powder 

1 Tbs grated ginger

1/2 tsp cloves

1 tsp cardamom

3 star anise

1/2 tsp turmeric

1 Tbs dried shrimps

1 Tbs fish sauce

500 ml coconut milk (or 1 cup coconut powder dissolved in 2 cups water or chicken/beef stock)

3 cups bamboo shoots, chopped

2 cups shimeji mushroom

3 cups bean sprouts

1 tsp brown sugar



Fried tofu strips for garnish

Chopped green onion for garnish

Fried onion (recommended, but not shown here)

Cooked rice for rice cake (check out the method here)


1. Heat oil in a pot and cook all the spices until fragrant.

2. Stir in coconut milk.

3. Add chopped bamboo shoots and shimeji mushroom to the pot.

4. Season with brown sugar, salt, and pepper and let simmer for about 15 mins with occasional stirring.

5. Add bean sprouts to the pot, turn off the heat, and put a lid for about 10 mins to let the sprouts cook.


To serve with rice cake

1. Cut the rice cake into desirable shapes and arrange the pieces on a bowl.

2. Add fried tofu strips to the bowl, pour over the soup, and garnish with chopped green onion and fried onion.