Serves 4

INGREDIENTS

•  1 can 185g Ayam Brand Tuna Flakes in Sunflower Oil, drained
• 1 tbsp Chili Paste
• 4 shallots, sliced
• 1 clove garlic, sliced
• ½ tsp turmeric powder
• ½ inch ginger, julienne
• 200ml Ayam Brand Coconut Milk
• 300ml Water
• ½ no.cabbage (medium), thickly sliced
• 200g long beans, cut as desired
• 1 no. potato cut in large cubes
• Salt and pepper
• Fine Vermicelli (Su-hun) as required, soaked and drained

Optional (deep fried)

• 2 tofu, quartered
• 100g tempe, cut as desired

method

• Place the tuna, chilli paste, shallots, garlic, turmeric powder and ginger in a pot. Pour in coconut milk and water. Place pot on slow fire and stir occasionally until simmering.
• Add in long beans, carrots and potatoes. Cook until slightly softened. Add in cabbage and cook until wilted. Season with salt and pepper to taste.
• Just before removing from heat, add in the rice and vermicelli. Serve.