Sayur Taucho

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
• 1/2 (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. 1

   Deep-fry: tempe and tofu golden, or to own preference.

2. 2

   Sear in a pan, in the next order: onion, garlic, ginger, laos, lemongrass and chilies.

3. 3

   Add coconut cream and turn the heat low.

4. 4

   Add and simmer ± 10 min: peteh beans and green beans.

5. 5

   Add and simmer ± 5 min: taocho, tofu, tempeh and tomato.