Fasting month is coming and The Hubster mentioned he’d like to eat this every morning. I’ve never cooked it before. Even when I was more diligent in cooking as a young Wife. So now I thought I’d better learn to cook this dish.
This shall be variation 1. Simply because I’ll try other versions when I have all the ingredients I actually need.
This variation is missing 1. Tamarind water/paste 2. All the herbal aromatics like kaffir lime leaves or fresh local Bay leaves 3. Galangal
But no matter. I’ve learned how to use substitutes and the result was good. The Hubster was a happy man and I felt more confident also knowing if ever we have to move to a Western country, and I will actually blow a sizeable amount of money on tempeh there, I can cook this dish. 🙂
First up, the tofu. It needs to be the firmer kind. And soft on the inside. Cut into cubes and fry.
Next, the tempeh. Cut into cubes and fry.
Then, the Long beans. Cut into bite sized lengths.
And then, prawns. Wash and devein.
The paste. Onions, dried chillies, garlic. By right blend also the lemongrass but since I had my blended chilli paste separate (from the freezer made prior by The Helper) I sliced thin the lemongrass.
The substitutes: No tamarind water so I used one piece of tamarind fruit (asam gelugur). I didn’t have fresh Bay leaves so I used dried Bay leaves.
The cooking process.
1. In oil, fry the blended chilli paste. Add the thinly chopped and sliced lemongrass. Add one bruised lemongrass and then sautee till the oil separates from the mixture.
2. Add the prawns.
3. Add the Long beans.
4. Add two tablespoons of coconut cream and the asam gelugur.
5. Once prawns and beans are cooked, add the tofu and tempeh cubes.
6. Season with salt and sugar.
The Occasional Cook 