Indonesian turmeric curry with tofu, tempeh & vegetables

Ingredients

• 1 carrot - cut in medium matchstick (See photo above)
• 90g of Cabbage / one cup of cut cabbage
• 1 cup of long beans - cut them short (half a finger length)
• 1 cup of sweet turnips - cut in medium matchstick
• 2 blocks of firm tofu - cut into medium cubes
• 2 blocks of tempeh / 200g - cut into medium cubes
• 40g of beancurd skin - fu chuk / dried tofu stick
• 180g of prawns (Optional)
• 1 1/2 tbsp of anchovie powder (See substitution above)
• 2 lemongrass - bruised
• 1 tsp salt
• 1 tbsp palm sugar/coconut sugar
• A pinch or 2 of black pepper
• 1 cup of coconut cream
• 3 and 1/2 cups of water
• 9g of fresh ginger
• 7g of fresh turmeric
• 4 pieces of shallots / 1 red onion
• 2 cloves of garlic
• 7g of galangal