Sayur Buncis with Carrots, Beef Tendon, and Fried Tofu
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Beans (Buncis) | 2 packets (approx. 200g) |
| Beef Tendon (Kikil) | 200g (pre-cooked) |
| Carrots | 3 pieces |
| Fried Tofu | 3 pieces |
| Garlic | 4 cloves |
| Shallots | 8 pieces |
| Bird’s Eye Chili | 8 pieces |
| Bay Leaf | 1 leaf |
| Lemongrass | 1 stalk |
| Galangal | 1 piece (about 1-inch) |
| Salt | To taste |
| Sugar | To taste |
| Coconut Milk | 1 pack (65ml Kara brand) |
Instructions
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Prepare the Spice Paste: In a blender or mortar, combine garlic, shallots, and bird’s eye chili. Grind until smooth.
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Sauté the Spices: Heat a tablespoon of oil in a pan over medium heat. Add the ground spice mixture and sauté until fragrant and cooked through.
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Add Liquid and Vegetables: Pour in some water, then add salt and sugar to taste. Bring to a boil.
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Cook the Vegetables: Once boiling, add the green beans, sliced carrots, and pre-cooked beef tendon. Cook until the vegetables are tender.
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Incorporate the Tofu: Gently add the fried tofu and adjust the seasoning as needed.
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Finish with Coconut Milk: Pour in the coconut milk and stir. Allow the mixture to heat through until it reaches a gentle boil.
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Serve: Remove from heat and serve warm, enjoying the delightful blend of flavors.
This comforting dish balances the freshness of vegetables with the rich texture of beef tendon and tofu, perfect for any family meal!
