KETUPAT SAYUR

HOW TO COOK

1. Heat oil in the pan, then saute bay leaves and lemongrass until fragrant. Stir it well.
2. Add shrimp and stir until its color changes.
3. Pour coconut milk. Add tofu, tempeh, and quail eggs. Cook and stir until it cooked. Add De’ Maderaas Madras Curry Powder, then stir until it mixed well.
4. Put chayote and cayenne pepper, then season it with pepper, salt, and sugar. Cook until it cooked.
5. Once it cooked, take out the chayote soup and set aside.
6. Prepare lontong in a bowl. Pour the chayote soup into it. Add fried onions, kerupuk, and sambal. Add parsley as garnish.