A packet of plain medium Tofu, sliced carefully into thickish strips (400 g)
Sunflower or peanut oil
1/2 cup of peanuts
1/2 cup of peanuts, crushed
1/2 tsp trasi (dried shrimp paste)
2 Tbsps dark soy sauce
3 Tbsps thick tamarind paste / liquid made of part of a block of tamarind
1/2 tsp sambal oelek (crushed red chillies paste)
1 tsp palm sugar
1/2 cup coconut milk, made of coconut milk powder
1 cup shredded cabbage
Quantity of large slices of Chinese leaves
Small yellow sweet pepper, sliced
Small quantity of sugar snaps, left whole
2 cups of beansprouts
4 spring onions, diagonally cut into large pieces.
1) Heat large wok and add a generous quantity of oil. Fry until light brown all the Tofu pieces on both side. Put these aside on a kitchen paper covered plate.
2) Wipe wok carefully clean with kitchen paper.
3) Add oil to heated wok and fry onion & garlic. Stir Add sambar oelek / chillies. Stir.
4) Add sugarsnaps and stir.
5) Add the cabbage and Chinese leaves. Stir.
6) Add yellow sweet pepper. Stir.
7) Add dark soy sauce, palm sugar and stir.
8) Boiled water at the ready in the kettle.
9) Add coconut milk powder to the wok. Add a modest quantity of boiled water and stir. This is not a ‘soupy’ dish, but a quite a drying dish.
10) Add the fried Tofu pieces and stir carefully.
11) Add the peanuts and stir.
12) Add the bean sprouts and stir carefully.
13) Add the crushed peanuts and spring onions. Do not stir.
14) Served with plain Basmati rice.
Submitted by: Sylvia