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) cans 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.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.