Ingredients /nutrition
- vegetable oil
- 3 thinly sliced preserved bean cakes
- 3 diced soy bean curd
- 100 g sliced French beans
- 7 dried chilies, soaked in hot water for 20 minutes and drained
- 2 garlic cloves
- 100 g shallots
- 3 slices galangal
- 2 slices ginger
- 3 sliced red chilies
- 2 stalks lemon grass
- 150 ml thick coconut milk
- 1 tbsp tamarind juice
- salt and sugar to taste
Methods / instructions
- Heat up oil and deep fry bean cakes and bean curds. Set aside.
- Saute French beans until medium cooked and set aside.
- Grind dried chilies, garlic, shallots, galangal and ginger using a blender or food processor until form a smooth paste.
- Saute paste until aromatic and add in lemon grass, bean cakes, soy bean curds and French beans.
- Add remaining ingredients and stir briefly.
- Serve immediately.
Servings: 4
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