Sayur Taucho Recipes

SAYUR TAUCHO

Sayur Taucho image

(Simular to obloh-obloh.) This vegetarian dish is full of flavour and does not need an additional side dish. But if you are a meat buff, then deep-fried chicken should make your diner complete. During colonial-Dutch reign, the Indonesian kitchen was influenced by Chinese merchant settlers who brought the black soy bean to the Indonesia. That was Fusion cooking in the bud. I don't know of many dishes with taocho-beans, accept from Java-island. It is helpful to know that the taste of green chilies and pete beans is key to this dish. Pronounciation: patai beans and timpai The taucho beans are salty enough, no need to add extra salt!

Provided by Pomona Moon

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

125 g tofu, cut into bite-sized pieces (bean curd)
125 g tempeh, cut into bite-sized pieces
2 medium onions, minced
4 garlic cloves, crushed
2 cm gingerroot, grated (3/4, inch)
3 cm galangal, grated (laos root, 1 1/4, inch)
4 asian bay leaves (salam leaves)
1 stalk lemongrass, bruised
5 -7 green chilies, cut into 1 1/2, -inch pieces
0.5 (400 ml) can coconut cream
500 g green beans
50 g frozen peteh beans
2 -3 tablespoons canned taucho black bean sauce (black soy beans)
2 tomatoes, peeled and cut into pieces

Steps:

Deep-fry: tempe and tofu golden, or to own preference.
Sear in a pan, in the next order: onion, garlic, ginger, laos, lemongrass and chilies.
Add coconut cream and turn the heat low.
Add and simmer ± 10 min: peteh beans and green beans.
Add and simmer ± 5 min: taocho, tofu, tempeh and tomato.

Nutrition Facts : Calories 301.7, Fat 15.9, SaturatedFat 10.6, Sodium 53.6, Carbohydrate 32.8, Fiber 8.5, Sugar 12.8, Protein 14.4

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