Sayur Taucho

(Simular to obloh-obloh.) This vegetarian dish is full of flavour and does not need an additional side dish. But if you are a meat buff, then deep-fried chicken should make your diner complete. During colonial-Dutch reign, the Indonesian kitchen was influenced by Chinese merchant settlers who brought the black soy bean to the Indonesia. That was Fusion cooking in the bud. I don't know of many dishes with taocho-beans, accept from Java-island. It is helpful to know that the taste of green chilies and pete beans is key to this dish. Pronounciation: patai beans and timpai The taucho beans are salty enough, no need to add extra salt!

• Ready In: 25 mins
• 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

1. Deep-fry: tempe and tofu golden, or to own preference.
2. Sear in a pan, in the next order: onion, garlic, ginger, laos, lemongrass and chilies.
3. Add coconut cream and turn the heat low.
4. Add and simmer ± 10 min: peteh beans and green beans.
5. Add and simmer ± 5 min: taocho, tofu, tempeh and tomato.