Sayur Taucho
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 125 g tofu, cut into bite-sized pieces (bean curd)
- 125 g tempeh, cut into bite-sized pieces
- 2 medium onions, minced
- 4 garlic cloves, crushed
- 2 cm gingerroot, grated (3/4, inch)
- 3 cm galangal, grated (laos root, 1 1/4, inch)
- 4 asian bay leaves (salam leaves)
- 1 stalk lemongrass, bruised
- 5 -7 green chilies, cut into 1 1/2, -inch pieces
- 0.5 (400 ml) can coconut cream
- 500 g green beans
- 50 g frozen peteh beans
- 2 -3 tablespoons canned taucho black bean sauce (black soy beans)
- 2 tomatoes, peeled and cut into pieces
directions
- Deep-fry: tempe and tofu golden, or to own preference.
- Sear in a pan, in the next order: onion, garlic, ginger, laos, lemongrass and chilies.
- Add coconut cream and turn the heat low.
- Add and simmer ± 10 min: peteh beans and green beans.
- Add and simmer ± 5 min: taocho, tofu, tempeh and tomato.
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Reviews
-
I had been wanting to make this recipe a long time and finally found the black bean sauce. I already had peteh beans in the freezer.Used tempeh only, like that better than tofu. Instead of peeling tomatoes myself I used half a can of peeled tomatoes, drained. The dish was very spicy, good taste and it was very nice over rice, did not need any meat, it was sufficient with the tempeh. I did add two stalks of pak soi finely cut. A good Indonesian recipe. Thanks for posting. Made for My-3-Chefs, November 2009.
Tweaks
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I had been wanting to make this recipe a long time and finally found the black bean sauce. I already had peteh beans in the freezer.Used tempeh only, like that better than tofu. Instead of peeling tomatoes myself I used half a can of peeled tomatoes, drained. The dish was very spicy, good taste and it was very nice over rice, did not need any meat, it was sufficient with the tempeh. I did add two stalks of pak soi finely cut. A good Indonesian recipe. Thanks for posting. Made for My-3-Chefs, November 2009.