Taukwa Rendang (Sihat)

Ingredients:
5 pcs soy beancake (taukwa), washed, seasoned in salt and drained
2 tbsps curry powder, mixed with water to form paste
180 ml (3/5 cup) low fat milk
5 shallots, finely chopped
4 pips garlic, finely chopped and pounded
1/2 cm (1 tsp) ginger, sliced
2 1/2 cm cinnamon bark
3 cloves
1 tsp fennel seeds
10 curry leaves
2 tbsps vegetable oil
2 tbsps toasted grated coconut (kerisik)
salt to taste
200 ml (1 cup) warm water

1. Grill/fry beancake then slice into cubes.
2. Saute cinnamon bark, cloves, shallot, garlic and ginger until fregrant and golden brown. Add fennel seeds and curry leaves. Stir for 5 minutes.
3. Add curry paste and continue frying until fragrant. Sprinkle some water to prevent curry mixture from scordhing. Add warm water and bring to boil.
4. Add beancake and mix well. Lower heat.
5. Stir in low fat milk and mix well. Leave to cook until gravy becomes slightly dry.
6. Add kerisik and stir well until mixture becomes dry.

Instead of coconut milk, low fat milk is used.

Serves 5