Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs (fried) | 5 pieces |
| Coconut milk | 5 cups |
| Bay leaves | 2 leaves |
| Galangal | 2 pieces |
| Finely shredded cabbage | 25 grams |
| Carrot (cut into matchsticks) | 100 grams |
| Granulated sugar | To taste |
| Salt and mushroom seasoning | To taste |
| Red curly chili (sliced) | 4 pieces |
| Green curly chili (sliced) | 4 pieces |
| Shallots (finely chopped) | 5 cloves |
| Garlic (finely chopped) | 2 cloves |
| Tomato (cut into six pieces) | 1 medium |
Instructions
- In a pan, sauté the chopped shallots and garlic until fragrant.
- Add the red and green chilies, followed by the coconut milk, bay leaves, and galangal. Stir in the carrot and cook, stirring occasionally.
- Incorporate the shredded cabbage and tomato, mixing for a brief moment.
- Reduce the heat and add sugar and mushroom seasoning to taste. Adjust seasoning as needed, then turn off the heat.
- Serve immediately, pouring the sauce over the fried eggs.
Enjoy this delightful dish that beautifully combines flavors and textures!