Delicious and Savory Lodeh Vegetable Curry

Peel the skin of 2 purple eggplants partially in stripes, then cut them into thick cube pieces.

Prepare 18 long beans, cut them lengthways, and mix with the eggplant in a bowl. Add 1 tsp of salt and enough water to soak so the eggplant doesn't turn black and stays fresh.

Cut 1/2 block of tempeh into small cubes, then set aside on a plate.

Dry roast 8 shallots, 4 cloves of garlic, 3 candlenuts, 1 piece of ginger, 1 handful of dried shrimp, and 1 tbsp of coriander seeds in a pan without oil over medium heat until dry and fragrant.

Put the roasted spices into a blender, add 10 curly red chilies, 1 tsp turmeric powder, and enough water, then blend until it forms a fragrant paste.

Heat 3 tbsp of cooking oil in a wok, add the tempeh cubes, fry until golden yellow, then turn off the stove and remove the tempeh.

Sauté the ground spice paste in the remaining cooking oil over medium heat, add 2 bay leaves and bruised galangal, and stir until fragrant.

Add the washed eggplant and long beans into the wok, and stir until the spices are well absorbed into the vegetables.

Pour in 500 ml of medium-thick coconut milk, add salt, sugar, and mushroom bouillon to taste, stir well until boiling.

Add the fried tempeh into the wok, stir well, cook until vegetables are tender and soup is fully cooked, taste test, then turn off the stove and serve the lodeh.