Ingredients
| Ingredient | Quantity |
|---|---|
| White tofu | 2 pieces, diced |
| Long beans | 4 stalks, cut into pieces |
| Tomatoes | 2, chopped |
| Water | As needed |
| Cooking oil | As needed |
| Spice Blend: | |
| Garlic | 1 clove |
| Shallots | 2, peeled |
| Bird’s eye chili | 5, adjust to taste |
| Salt | 2 pinches |
| Ground pepper | ½ teaspoon |
| Sugar | ½ teaspoon |
| Sweet soy sauce | 2 tablespoons |
| Tomato chili sauce | 1 tablespoon |
| Chili powder | ½ teaspoon |
Instructions
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Prepare the Spice Blend: Start by blending the garlic, shallots, and bird’s eye chili until smooth. Heat a pan over medium heat, add cooking oil, and sauté the spice blend until fragrant.
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Cook the Soup Base: Pour in a little water and bring it to a boil. Once boiling, add the diced tofu, long beans, and tomatoes. Stir gently to combine and let it simmer.
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Adjust Seasoning: Taste the broth and adjust the seasoning with salt, ground pepper, sugar, sweet soy sauce, and tomato chili sauce according to your preference.
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Serve: Once everything is well combined and cooked, serve hot and enjoy your flavorful Sup Hukamat!
This delightful dish brings a medley of textures and tastes, perfect for a comforting meal.