Serves 2-3 persons

Recipe posted by Arudhi at A Box of Kitchen

March 4, 2012


5 cloves garlic, minced/chopped

1/2 cut onion, chopped

2 tsp grated ginger

1 tsp coriander, minced/milled

3 chillies (remove seeds for milder heat)

1 Tbs chili powder

1 tsp shrimp paste

2 cups hot water*

1/2 cup coconut milk powder*

150 g bamboo shoots, chopped

100 g shimeji mushroom

80 g nameko mushroom

100 g konnyaku, diced

100 g frozen long beans



A pinch of sugar

*Note: If using liquid coconut milk instead, adjust the volume with water into 2 cups


1.    Heat a bit of oil on medium heat and sauté onion, garlic, ginger, coriander, chili, and chili powder until fragrant.

2.    Stir in shrimp paste.

3.    Pour in hot water and stir in coconut powder until completely dissolved.

4.    Stir in bamboo shoots, mushrooms, and konnyaku.

5.    Adjust the seasoning with salt, pepper, and a pinch of sugar while simmering.

6.    When finished with seasoning, put frozen long beans on top, remove from heat, and cover with lid for 5-10 mins or until the long beans has softened.