Vegetable rice cake

Ingredients for 4 servings :

    4 pieces of rice cake
    1 fruit squash
    200 gr green beans cut into 2 cm
    350 gr meat / meat soup
    4 hard-boiled eggs
    2 peaces bay leaves
    2 cm galangal , sliced
    750 ml thin coconut milk or 250 ml thick coconut milk mixed with 500 ml of water
    250 ml thick coconut milk
    1 liter of water
Subtle Seasonings :

    5 large red chilli , sliced
    6 red onions , sliced
    3 cloves garlic , sliced
    1 1/2 tablespoons brown sugar sliced ​​/ or the amount of sugar according to taste
    1/2 tbsp salt or to taste
how to cook :

    cook meat or meat soup until tender , drain and then sliced ​​to taste . Set aside .
    Peel the squash, then cut up into cubes ,
    Blend all the seasoning ingredients with a mortar or blender .
    ( If necessary, add a little cooking oil in a blender to simplify the process of destruction ) .
    Saute ground spices , ginger and bay leaf until the spices smell fragrant and ripe benar2 .
    Enter the beans and squash, aduk2 briefly until slightly wilted .
    Move all to the pan if you want to continue cooking with the pot .
    Add thin coconut milk and cook over high heat until sauce boils and vegetables rather soft . Stir occasionally so that milk is not broken .
    Put the meat and boiled eggs , mix well .
    Last enter the thick coconut milk , stir well . Cook over medium heat until boiling coconut milk . Aduk2 coconut milk so it does not break .
    Method of Presentation : Arrange pieces of rice cake in a plate / serving bowl , pour the vegetable, eat with crackers hometown .