Indonesian Vegetable Curry/Stew
PREPARATION
1. If dried chillies are used for the rempah, soak them in hot water
2. Slice the bamboo shoots, cabbage and dried tofu skin into 2.5cm squares
3. Rinse then cut the long beans and french beans into 2.5cm lengths
4. Peel then slice the carrots and onion
5. Cut the firm rofu and fermented soy bean cakes into small cubes or slices
6. Shell and devein the small prawns (optional)
7. Roughly Pound / Chop the dried prawns
8. Prepare the rempah: Deseed then roughly chop the soaked dried chillies. Peel and roughly chop the shallots and garlic. Pound/blend all the rempah ingredients together, adding the turmeric powder and peeled and bruised galangal last.
METHOD
1. Heat a wok over a high flame until it smokes. Add the Oil. Sit Fry the firm tofu pieces until light golden brown. Remove and drain.
2. Fry the fermented soy bean cakes until golden brown. Remove and drain.
3. Add the rempah, then lower the flame. Add the dried prawns and o nions. Stir fry.
4. Over a high flame, add the small prawns then stir fry. Add 5 tbsp coconut milk and stir-fry for a few minutes.
5. Add the remaining vegetables and dried tofu skin. Fry for 5 min, then add the remaining coconut milk. Bring to the boil and continue stirring.
6. Add the fried fermented soy bean cakes and fried firm tofu. Simmer for 10-15 min. Add salt and sugar to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (808g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 1232 | ||
Calories from Fat: 606 (49%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 67.3g | 90 % | |
Saturated Fat 28.8g | 144 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 380mg | 117 % | |
Sodium 438.5mg | 15 % | |
Potassium 3025mg | 80 % | |
Total Carbohydrate 80.4g | 24 % | |
Dietary Fiber 22.7g | 91 % | |
Sugars, other 57.7g | ||
Protein 83.2g | 119 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1232
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.