Cut the potato into cube shapes, add to a lidded bowl.
Cut the egg whites to taste and mash the yolk, then add in bowl of potatoes.
Stir-fry the instant coconut milk and garlic until frothy and fragrant.
Add coconut milk, celery, pepper and salt in potatoes. Cover the bowl, shake for a while until all blended.
Serve the dish accompanied with a tomato sauce.