Tahu Goreng Kacang (Indonesia)

[Guest guest]

TAHU GORENG KACANG (FRIED BEANCURD WITH PEANUTS)

 

5 cakes hard yellow bean curd

peanut oil for frying

½ cup raw peanuts

1 large clove garlic, crushed

½ teaspoon dried shrimp paste (trasi)

½ cup roasted peanuts, or crunchy peanut butter

2 tablespoons dark soy sauce

3 tablespoons tamarind liquid

½ teaspoon sambal ulek

1 teaspoon palm sugar or substitute

½ cup coconut milk

1 cup shredded cabbage

1 cup fresh bean sprouts

4 spring onions, finely sliced, to garnish

 

Wipe bean curd thoroughly on paper towels. Cut squares of bean curd into 9

dice each. Heat peanut oil in a wok or frying pan and fry the bean curd,

taking care not to stir or break the dice, until they are golden brown on

all sides. Drain on absorbent paper. In the same oil fry peanuts for 3 or 4

minutes, drain, rub off skins. Set aside.

Make the sauce by pouring off all but a tablespoon of oil and frying the

garlic and trasi over low heat, stirring constantly and crushing the trasi

with back of spoon. Add crushed peanuts, soy sauce, tamarind liquid, sambal

and sugar. Stir until well mixed. Remove from heat. Gradually add the

coconut milk until sauce is of a thick pouring consistency.

Put bean curd on a dish, cover with the shredded cabbage and then with the

bean sprouts. Spoon sauce over and garnish with spring onions and fried

peanuts.

 

Serves : 4

 

country : Indonesia

course : vegetarian dish

 

source : The Complete Asian Cookbook / Charmaine Solomon

 

 

 

View my homepage at http://www.xs4all.nl/~westher

Join my egroup at AFRIKAANSErecepten