1. Pound the spice mixture ingredients in a mortar until ground and mixed thoroughly.
2. Add 112 cup water to the grated coconut and squeeze out 1 cup of coconut cream.
3. Cut the bean curd into thick slices. Heat one cup of oil in a wok. When hot, fry the bean curd until golden ; then, remove and drain.
4. Slice the mushrooms in half, scald in boiling water, and drain.
5. Heat 1 tbsp. oil in a wok and then fry the spice mixture until fragrant. Add the coconut cream and continue frying until the oil surfaces. Add the soy sauce and palm sugar and mix ; then, add the bean curd and then the mushrooms.
6. Dip into a serving dish, sprinkle with kaffir lime leaves and spur chilli.
