Serving Size: 2 - 3 people
Preparation Times: 15 mins
Cooking Time: 7 mins
INGREDIENTS
Ayam BrandTM Whole Corn Kernel 425g
Ayam BrandTM Processed Peas 425g
Ayam BrandTM Tomato Puree 220g
Carrot 200g
Potato 200g
Tofu Skin 100g
Dried shiitake mushroom 100g
Leek 150g
Rock sugar 4 teaspoons
Salt 5 teaspoons
Coconut Juice 400 ml
Cooking Oil 5 soup spoons
PREPARATION
Washing and soaking dried shiitake mushroom, tofu skin (cutting into small pieces about 7 cm)
Washing and cutting carrot into small pieces (length: 3cm, thickness: 2 cm)
Washing and cutting potato into quarter
Washing and cutting leek (1/2: sliced and ½: 5 cm in length)
Draining out Ayam BrandTM Processed Peas 425g and Ayam BrandTM Whole Corn Kernel 425g
COOKING
Heating 2 soup spoons cooking oil with sliced part of leek
Adding soaked shiitake mushroom => Mix well
Adding carrot, potato, 1 teaspoon rock sugar, 1 teaspoon salt => Mix well. Turn off stove.
Frying soaked tofu skin
Boiling 400 ml Coconut Juice 2 mins
Adding fried carrot, potato, shiitake mushroom, tofu skin, leek into the boiled coconut juice => Mix well
Adding 4 teaspoons rock sugar, 2 soup spoons Ayam BrandTM Tomato Puree, 4 teaspoons salt, 2.5 soup spoons water => Mix well
Adding processed peas and whole corn=> Mix well 2 mins, turn off the stove and perform the dish.
PRESENTATION
Served with bread, dried or fresh noodle.