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Nutrition Facts
Serving Size 1 (437g) Recipe makes 4 servings The following items or measurements are not included below: 2 cm gingerroot galangal 1 stalk lemongrass peteh beans 2 tablespoons black bean sauce
Calories 301
Calories from Fat 143		(47%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 10.6g	53%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 53mg		2%
Potassium 944mg		26%
Total Carbohydrate 32.8g		10%
	Dietary Fiber 8.5g	34%
	Sugars 12.8g
Protein 14.4g		28%
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Sayur Taucho

Recipe #115509 | 25 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Pomona Moon
Apr 6, 2005

(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!

SERVES 4 (change servings and units)

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
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.

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Featured Reviews for This Recipe

From: Chef Dudo

On Nov 7, 2009

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.

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