Group A
8 pieces Beancurd
10 Long Beans
1/2 Cabbage
4 Brinjals a.k.a. Eggplant (optional)
2 medium-sized Turnips

Group B
2 medium Onions (Sweet / Bombay Onions would be best)
4 cloves Garlic
2-cm length of Ginger
6 Red Chillies

Group C
2 stalks Lemongrass
4 sq cm Belacan
20 dried Ikan Bilis (Anchovies)
1 teaspoon Turmeric Powder
1 teaspoon Coriander Seeds
1 teaspoon Cumin
2 Bay Leaves

Preparation of Ingredients in Group A

1. Slice beancurd into 4 triangles. (Slice diagonally across all four corners).
2. Cut long bean into lengths of about 1.5 inches at a diagonal slant.
3. Cut cabbage into 4-5 wedges.
4. Slice eggplant at a diagonal slant.
5. Cut turnips into chunky sticks.

Preparation of Ingredients in Group B

1. Slice onions, ginger and garlic.
2. Deseed chillies and slice finely.

Preparation of Ingredients in Group C

1. Pound all ingredients in Group C with a pestle and mortar. (Or grind in a food processor).

1. In a large pot, heat about three-quarters cup of cooking oil.
2. Fry C until fragrant, stir in B, until the onions and chillis are soft.
3. Pour in 2 large bowls of coconut milk.
4. When it comes to a boil, drop all vegetables, bay leaves and the remaining coconut milk.
5. Stir now and then and allow it to come to a boil.
6. Serve in a deep plate / bowl with rice or lontong, sprinkle some serundeng over it, together with some malay-style chilli sauce on the side. (Lontong should be served either cubed or sliced into rounds or squares.