Vegetable and Bean Curd Stew Recipe |
Ingredients: |
1 tablespoon vegetable oil 1 tablespoon palm sugar 1 tablespoon oyster sauce 2 tablespoons sweet soy sauce (kecap manis) ¼ teaspoon sugar 125 ml chicken stock 125 ml coconut cream 300 g firm bean curd, sliced and fried for 2 minutes or until golden 300 g dried beef skin, boiled in beef stock until very soft, left to cool in stock and sliced 25 g twisted cluster beans (peteh) a pinch of salt or to taste Spice paste: 3 tablespoons vegetable oil 40 g garlic, peeled and sliced 60 g shallots, peeled and sliced 100 g red chilies, halved, seeded and sliced 10 g ginger, peeled and sliced 10 g galangal (laos), peeled and sliced 1 tablespoon dried shrimp paste (terasi), roasted 1 tablespoon palm sugar |
Method: Prepare spice paste. Heat oil in a heavy saucepan. Add all ingredients and sauté over medium heat until spices are fragrant. Remove from heat and leave to cool, then transfer to a stone mortar or blender (processor). Grind into a fine paste. Heat 1 tablespoon oil in a heavy saucepan. Add spice paste and sauté over medium heat until fragrant. Add palm sugar, oyster and sweet soy sauces and sugar. Continue to sauté for 1 minute. Add stock and coconut cream and bring to the boil. Add bean curd, beef skin and cluster beans. Return to the boil and simmer until sauce is slightly thickened. Add a splash of extra stock, if sauce thickens too much and season to taste. Serve, garnished as desired with finely chopped kaffir lime leaves. |
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