Serving Size: 2 - 3 people

Preparation Times: 15 mins
Cooking Time: 7 mins

INGREDIENTS

Ayam Brand^TM Whole Corn Kernel 425g
Ayam Brand^TM Processed Peas 425g
Ayam Brand^TM 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 Brand^TM Processed Peas 425g and Ayam Brand^TM 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 Brand^TM 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.

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