Cut up the carrots long shaped, chop onion or shallot garlics and tomato, put aside.

Pre-heat sauce pan, pout cooking oil, add onion and garlic, cook until the aroma comes out, add bay leaves and galangal.

Add chopped tomato, stir it well, sprinkle some salt, pepper, sugar, and stock, mix well.

Put carrot into the pan, stir it well. Add some water and cover the pan, cook until the carrot cooks well.

Ready to serve. Enjoy it with steamed rice or bread.