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
-
Begin by cutting the long green beans into bite-sized pieces and dicing the tofu.
-
Boil the green beans until they are half-cooked. Meanwhile, heat oil in a pan and fry the tofu until it is lightly golden.
-
Prepare the spice paste by grinding together the red chilies, shallots, garlic, salt, turmeric root, and candlenuts until smooth.
-
Crush the galangal with the side of a knife to release its aroma.
-
Heat a generous amount of cooking oil in a pan. Add the ground spice paste and sauté until fragrant.
-
Add the crushed galangal and bay leaves to the pan. Stir and cook for a few minutes.
-
Pour in a small amount of water and bring to a simmer.
-
Add the partially cooked green beans and tofu to the pan. Stir to combine and cook until the beans are tender.
-
Gradually add the coconut milk, stirring continuously until well mixed.
-
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.
-
Continue cooking until the flavors meld and the dish is heated through. Taste and adjust seasoning if needed.
-
Once done, remove from heat and serve hot.
Enjoy this vibrant and spicy Indonesian vegetable dish, bursting with rich flavors and creamy coconut goodness!