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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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(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! 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) 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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