Lagi Lemak Sayur Lodeh

This recipe was made for one of the gatherings we went for this CNY. Very lemak and in fact I have a tummy ache just after eating it - I can feel my gut stalling and my arteries clogging up. Probably can't eat anything else for the next 6 hours. Wanted to add the pressed lontong rice cakes to the dish, but my pot was too small...I think this probably serves about 10 - 12 people. The flavour is incomparable even if the long term consequences are dire...

Ingredients
3/4 cabbage cut into large pieces
15 - 20 long beans cut into 3 cm lengths
1 turnip cut into 1 cm thick julienned slices, about 3 - 4 cm long
1/2 cauliflower cut into florets
3 slices galangal
2 tbsp dried prawns, soaked then pounded
10 medium prawns shelled and deveined
2 firm tau kwa cut into triangles
5 tau pok cut into triangles
750 ml - 1 L coconut milk
750 ml water

Rempah (spice mix)
10 candlenuts (Buah keras)
20 shallots
4 cloves garlic
12 dried chillies (chopped fine)
2 tsp ground tumeric
2 tsp ground coriander
2 tablespoons belachan (toasted)

Method:
1. Chop and pound ingredients for rempah. Fry till fragrant, about 5 minutes over moderately high fire. Add pounded dried prawns and galangal and fry for another 5 minutes
2. Add coconut milk and water and bring to boil
3. Add french beans, turnip, cauliflower and boil for about 15 minutes
4. Add cabbage, tau gua and tau pok and fresh prawns and boil for another 5 - 10 minutes. Do not let cabbage get too soft.
5. Add salt to taste.