Ingredient and Portion
Tahu Goreng with Long Beans and Sweet Chili Kecap Manis
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1 pkt Unicurd Black Soybean Tau kwa (Cut into bite sized cubes)
80gm Long bean (blanch lightly in salted water for 1 min)
1tbsp Olive oil
10 Curry leaves
SWEET CHILLI KECAP MANIS
1 tbsp Minced garlic
2 Red shallots (cut to small dices)
1 Sliced red chili
1tbsp Toasted ground dried shrimp
7tbsp Sweet thick kecap manis
3tbsp Fried shallots
80gm Long bean (blanch lightly in salted water for 1 min)
1tbsp Olive oil
10 Curry leaves
SWEET CHILLI KECAP MANIS
1 tbsp Minced garlic
2 Red shallots (cut to small dices)
1 Sliced red chili
1tbsp Toasted ground dried shrimp
7tbsp Sweet thick kecap manis
3tbsp Fried shallots
Seasoning
1tbsp Fried shallots
Method
1. Heat up a non‐stick pan with olive oil until it’s hot, lightly fry the tau kwa to a light crispy texture and set aside.
2. Using the same non‐stick pan, fry the red shallots, curry leaves and garlic till fragrant.
3. Add the dried shrimp, sliced red chili and kecap manis.
4. Add long beans, fried shallots and tau kwa, season to taste.
5. Serve hot with rice and garnish with more fried shallots.
2. Using the same non‐stick pan, fry the red shallots, curry leaves and garlic till fragrant.
3. Add the dried shrimp, sliced red chili and kecap manis.
4. Add long beans, fried shallots and tau kwa, season to taste.
5. Serve hot with rice and garnish with more fried shallots.
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