Sayur Tahu Kacang Bumbu Kuning Pedas
Ingredients:
- 1 bunch long green beans, cut into bite-sized pieces
- 1 block tofu, cut into cubes
- Small green chilies (to taste)
- Red chili peppers (to taste)
- 3 shallots
- 3 cloves garlic
- 3 candlenuts (kemiri)
- 1-inch piece of turmeric root (kunyit)
- 1-inch piece of galangal (laos)
- 2 bay leaves (daun salam)
- Salt to taste
- 1 tablespoon granulated sugar
- 1 sachet beef seasoning (Royco Sapi)
- Cooking oil
- 1 cup coconut milk (santan kelapa)
Instructions:
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Begin by cutting the long green beans into bite-sized pieces and dicing the tofu.
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Boil the green beans until they are half-cooked. Meanwhile, heat oil in a pan and fry the tofu until it is lightly golden.
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Prepare the spice paste by grinding together the red chilies, shallots, garlic, salt, turmeric root, and candlenuts until smooth.
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Crush the galangal with the side of a knife to release its aroma.
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Heat a generous amount of cooking oil in a pan. Add the ground spice paste and sauté until fragrant.
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Add the crushed galangal and bay leaves to the pan. Stir and cook for a few minutes.
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Pour in a small amount of water and bring to a simmer.
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Add the partially cooked green beans and tofu to the pan. Stir to combine and cook until the beans are tender.
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Gradually add the coconut milk, stirring continuously until well mixed.
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Season with the beef seasoning sachet, a pinch of salt, and a small amount of granulated sugar. Mix well and adjust the seasoning to taste.
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Continue cooking until the flavors meld and the dish is heated through. Taste and adjust seasoning if needed.
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Once done, remove from heat and serve hot.
Enjoy this vibrant and spicy Indonesian vegetable dish, bursting with rich flavors and creamy coconut goodness!
