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Medanese Vegetable Stew with Rice Cakes

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Total time: 1 hour 30 minutes

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Serves 4

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6.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


2 pcs - Rice cakes (Ketupat)

1 - Chayote squash, peeled and cubed

1 - Carrot, peeled and sliced

¼ - Cabbage, sliced

100g - Green beans, trimmed and cut into 2-inch pieces

200g - Tofu, cubed

200g - Tempeh, sliced

1½ cups - Coconut milk, reduced fat

½ cup - Water

4 - Shallots, thinly sliced

3 cloves - Garlic cloves, minced

1 - Lemongrass, bruised

2 slices - Galangal

3 - Kaffir lime leaves, torn

½ tsp - Turmeric powder

¼ tsp - Salt

½ tb - Cooking oil

1 tsp - Peanuts, roasted


Pot, Chopping board, Knife


1. In a pot, heat the cooking oil over medium heat. Add the shallots, garlic, lemongrass, galangal and kaffir lime leaves. Sauté until fragrant.

2. Add the chayote squash, carrots, cabbage, and green beans to the pot. Stir well.

3. Pour in coconut milk and bring to a simmer.

4. Add the tofu and tempeh to the pot. Season with the turmeric powder and salt.

5. Simmer until the vegetables are tender and the flavors are well combined.

6. Boil the ketupat (rice cakes) in water according to the package direction.

7. Garnish with roasted peanuts. Serve the vegetable stew with boiled ketupat. Enjoy hot.


1 serving = about 424g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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