So simple, so full of flavour! We all loved it -- we being mum, dad and exchange students from Czech, France and Japan. I made a batch and a half, subbing macadamia nuts for the candle/cashew nuts. Also added a tablespoon of ketjap manis and a full teaspoon of my adored sesame oil. At first I was worried there would be too much liquid, but it cooked down beautifully in the 35 minutes you suggested. The broth is absolutely delicious. Served with Simple Turmeric Rice. Paka, thanks so much for posting this Indonesian gem. Made and thoroughly enjoyed for Pick a Chef.