Ingredient and Portion
Unicurd Black Soybean Tofu with Cabbage and Coconut Curry
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INGREDIENTS
1 pkt Unicurd Black Soybean Tofu (Cut into
bite sized cubes)
100gm White cabbage (Chop into bite size)
1tbsp Olive oil
1 Spring Onion
CHILI PASTE
(DRY INGREDIENTS)
1 tsp Turmeric powder
45gm Dried shrimp
2 tbsp Sugar
1 tsp salt (to taste)
2tbsp Olive oil
CHILI PASTE
(WET INGREDIENTS)
6 Small red shallots (top & bottom peeled)
4 Fresh sliced chili
3cloves Peeled Garlic
2stalks Thinly sliced Lemongrass (Use only the
bottom 10‐12cm of the stalk)
2tbsp Tamarind (Preboil in hot water and
strain away the seeds before use)
5 Dried chilies (Soak in hot water for 5
mins or use 3tsp of red chili powder)
GARNISHES
1/2 cup Thick coconut milk
1 pkt Unicurd Black Soybean Tofu (Cut into
bite sized cubes)
100gm White cabbage (Chop into bite size)
1tbsp Olive oil
1 Spring Onion
CHILI PASTE
(DRY INGREDIENTS)
1 tsp Turmeric powder
45gm Dried shrimp
2 tbsp Sugar
1 tsp salt (to taste)
2tbsp Olive oil
CHILI PASTE
(WET INGREDIENTS)
6 Small red shallots (top & bottom peeled)
4 Fresh sliced chili
3cloves Peeled Garlic
2stalks Thinly sliced Lemongrass (Use only the
bottom 10‐12cm of the stalk)
2tbsp Tamarind (Preboil in hot water and
strain away the seeds before use)
5 Dried chilies (Soak in hot water for 5
mins or use 3tsp of red chili powder)
GARNISHES
1/2 cup Thick coconut milk
Method
1. Combine the wet ingredients for the chili into a blender and puree to a paste. Add in 1 tbsp olive oil for easy blending.
2. Heat 2 tbsp oil in a pan for 1min, add in the wet paste, fry the paste until it is fragrant under low heat for 10 to 15 minutes. Stir the paste constantly so that it does not burn or stick to the pan.
3. Add in the tamarind juice, sugar and dried shrimp.
4. Let the sambal cook for another 3 to 5mins while stirring occasionally. When you see layer of red oil from the paste float to the top, it is cooked.
5. Add in the rest of the ingredients except the coconut milk. Simmer to a boil for 3 to 5min.
6. Turn off the heat and stir in the coconut milk.
2. Heat 2 tbsp oil in a pan for 1min, add in the wet paste, fry the paste until it is fragrant under low heat for 10 to 15 minutes. Stir the paste constantly so that it does not burn or stick to the pan.
3. Add in the tamarind juice, sugar and dried shrimp.
4. Let the sambal cook for another 3 to 5mins while stirring occasionally. When you see layer of red oil from the paste float to the top, it is cooked.
5. Add in the rest of the ingredients except the coconut milk. Simmer to a boil for 3 to 5min.
6. Turn off the heat and stir in the coconut milk.
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