25 gr jamur kuping (dried chinese mushrooms)
25 gr sedep mala (dried white nightshade)
200 gr carrots
125 gr peas
1/2 green cabbage
1 tsp black pepper
1 tsp palmsugar
2 tbsp kecap manis (dark sweet soy sauce)
salt to tate
250 ml milk
Cook the potatoes in water. Cook the chicken in water until its done. Remove the chicken but keep the stock. Cut the meat into pieces. Heat in a pan the water and cook the jamur and the sedap for 30 minutes, Then drain. Cut the carrots, the sugar snaps and the cabbage into small pieces. Boil the eggs for 8 minutes and cut it into pieces. Slice the shallots and the leek fine.
Heat in a wok the oil and fry the shallots and add the leek, the meat, the jamur, the sedap, the carrots, the cabbage, the salt, the pepper, the sugar, the sugar snaps, the peas, the kecap and some stock and fry it for 3 minutes. Mash the potatoes with the milk
Pour the mixture into a plate, add the eggs and then the mash potatoes. Heat a oven at 180 degrees Celsius and bake it in 20 minutes golden brown.