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Ingredientes
- GENERAL
- 500 gm Bean curd, in bite sized cubes
- 1 lrg Garlic clove, minced
- 1 Tbsp. , water
- 1/2 tsp Salt
- 50 gm Onions, thin sliced
- 1 1/2 c. Oil
- 100 gm Red chiles, thickly sliced
- 100 gm Tomato, thickly sliced
- 50 gm Onion, thickly sliced
- 3 Tbsp. Boiling water
- 1 piece ginger 1cm x 1/4cm
- 1/2 c. Coconut cream
- 1 stalk lemon grass 4cm long, flattened
- 2 tsp Sugar, raw or possibly palm
- 1 Tbsp. Oil Salt, to taste
Direcciones
- Preparation of bean curds: Put the garlic & salt in a mortar, grind till smooth. Add in warm water. Stir. Dip bean curd cubes one by one into this mix. Heat 1 1/2 c. of oil in a wok, deep fry the ingredients over med. high heat. 1st the onion slices, then the bean curd cubes. Cubes should be cooked until yellow and not allowed to puff up. Fry one side then the other. Drain well. Place chilies, tomato, onion, rest of garlic & ginger in a blender. Add in boiling water. Blend until smooth. In a skillet heat 1 tbs. of oil, stir in blended sauce and add in lemon grass. cook over med. heat for 5 mins. Stir occasionally. Now add the coconut cream, sugar, and fried bean curd cubes. Cook for 5 mins. Salt to taste, remove from heat and remove lemon grass before serving. Place on serving platter and use the fried onions on top. Serve with veggies cooked in coconut cream and serve with steamed rice.
- NOTES :6/94 " the classical Javanese sauce, Bali, is used to flavor many main ingredients... This sauce is probably as old as Javanese culture itself.*
- In fact the sauce is produced by simple flavorings, such as ripe chilies, and tomato that give the sauce its blazing red colour, then spiced with scented lemon grass and ginger; a small amount of coconut cream & sugar is added to give a delicate flavour to the dish." H. Zucchi, 1989*(As chilies all originate from New World plants, this is the statement of someone simply proud of her heritage and not a scholar of foods. Javanese culture goes far back beyond the trading days of the 16&1700's)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 3 servings | |
| Calories 1259 | |
| Calories from Fat 1048 | 83% |
| Total Fat 119.08g | 149% |
| Saturated Fat 16.05g | 64% |
| Trans Fat 2.82g | |
| Cholesterol 0mg | 0% |
| Sodium 660mg | 28% |
| Potassium 250mg | 7% |
| Total Carbs 49.82g | 13% |
| Dietary Fiber 2.6g | 9% |
| Sugars 34.77g | 23% |
| Protein 4.01g | 6% |
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