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| Indonesian style Spicy long beans with tempeh and pressed tofu. |
This is a very tasty dish with abundance of protein. Long beans are the most tasty among all beans.
Recipe Summary
For
Indonesian style Spicy long beans with tempeh and pressed. tofu
Preparation time: 45 minutes
Cooking time: 35 minutes
Serves: 4
Preparation of long beans.
1. Prepare 250 grams long beans as shown in this recipe. Cut into 1½" pieces.
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Indonesian style Spicy
long beans with tempeh
and pressed tofu.
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2. In a medium sized skillet or a wok add ¼ cup vegetable oil. Heat the oil. When the oil is hot reduce the heat to medium low and deep fry the long beans for 15 minutes or until the beans become soft but not crispy. Keep the remaining oil in the skillet.
3. I added one tsp vegetable oil to the beans and mixed the beans well so that all pieces get covered with oil and fried them in an air fryer for 15 minutes at 180 degrees Celsius. That is why the beans look dry in the picture.
Others
4. Soak 15 grams tamarind pulp in warm water for 5 minutes. Squeeze out the juice and strain it through a sieve. Discard the solids.
5. Soak 4 dry red chilies in warm water for 15 minutes. Drain and set aside.
6. Soak 50 grams dry prawns for 15 minutes in hot water and shred or pound in a mortar.
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| Ingredients |
7.Grind 6 shallots, peeled, 4 cloves garlic, chopped finely, 5 grams ginger, chopped finely, 3 red chillies and soaked dry chilies into a fine paste. Set aside the spice paste.
Pressing tofu
8. Buy extra firm tofu. I bought a pack of pressed tofu(150 grams). Yet it had lot of moisture. It will be very difficult to fry tofu with lot of moisture.
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Pressing the tofu with a
heavy weight |
9. So I pressed it. I wrapped the tofu with a few layers of paper towels. Then I wrapped a cotton kitchen towel around the tofu block. I placed the tofu block on a plate and covered with another plate and put a weight on the top plate. For the weight I used a mortar. That was the only heavy item that I could find in my kitchen. I let it rest for 20 minutes.
10. I removed the tofu block and unwrapped it. It was now fairly dry and could be fried easily.
11. Cut the tofu block into bite size cubes.
12. In the same skillet add one tbsp of oil and pan fry them until they become golden brown in color. This will take about 15 minutes. I fried them in the air fryer for 20 minutes at 200 degrees Celsius.
Preparation of tempeh
13. Slice 150 grams tempeh into cubes same size as the tofu.
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Tempeh
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14. Fry the in the same skillet till they become golden brown in colour. It is not necessary to blacken them. But if you like you may blacken them. I fried in the air fryer for 10 minutes at 180 degrees Celsius.
Preparation of curry
15. In a medium sized skillet add 1 tbsp of vegetable oil. Heat up the oil. When the oil is hot add the spice paste and fry till it turns to a dark brown color. Use a splash guard. If the paste is watery it will splash all over and mess up your kitchen.
16. Add remaining oil to the skillet. I know it is a little too much of oil. I increased the quantity of oil because the beans looked very dry after air frying. You may reduce the quantity of the oil. if you wish.
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Spice paste
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17. Add soaked and shredded prawns, ½ tsp cumin seeds, fried long beans, tofu, ½ tsp turmeric powder and tempeh cubes. Add 3 x 4” piece lemon grass – take only the bottom part and discard the top.
18. Add one cup of water. Bring to a boil and add tamarind juice and 1 tsp salt. Reduce the heat and simmer covered for 15 minutes. Taste for seasoning and adjust.
19. Add ½ cup coconut cream and simmer for another 3 minutes.
The curry is ready. It can be served with rice or any kind of bread. If you leave out the dry prawns it becomes a vegetarian dish.
Indonesian style Spicy long beans with tempeh and pressed tofu is ready.
Recipe follows in detail with pictures.
Preparation time: 45 minutes
Cooking time: 35 minutes
Serves: 4
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| Ingredients for Indonesian style Spicy long beans with tempeh and pressed tofu |
Ingredients
Main
250 grams long beans
50 grams dry prawns
150 grams tempeh
150 grams tofu
Others
300 ml water
3 x 4” piece lemon grass – take only the bottom part and discard the top.
½ cup coconut cream
¼ cup vegetable oil
Spices
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| Spice paste |
½ tsp turmeric powder
½ tsp cumin seeds
15 grams tamarind paste - juice extracted.
1 tsp salt
Spice paste
6 shallots, peeled
4 cloves garlic, chopped finely
5 grams ginger, chopped finely
4 dry red chilli
3 red chilies
Preparation
Prepare long beans as shown in this recipe. Cut into 1½ “pieces. In a medium sized skillet or a wok add the vegetable oil. Heat the oil. When the oil is hot reduce the heat to medium low and deep fry the long beans for 15 minutes or until the beans become soft but not crispy. Keep the remaining oil in the skillet.
I added one tsp vegetable oil to the beans and mixed the beans well so that all pieces get covered with oil and fried them in an air fryer for 15 minutes at 180 degrees Celsius. That is why the beans look dry in the picture.
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| Long beans in the air fryer |
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| Fried long beans |
Soak the tamarind pulp in warm water for 5 minutes. Squeeze out the juice and strain it through a sieve. Discard the solids.
Soak the dry red chilies in warm water for 15 minutes. Drain and set aside.
Soak dry prawns for 15 minutes in hot water and shred or pound.in a mortar.
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| Soaked and shredded dry prawns |
Grind all the spice paste ingredients into fine paste. I did this in a blender. Set aside the spice paste.
(see the above spice paste picture)
Pressing tofu
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| Pressed tofu |
Buy extra firm tofu. I bought a pack of pressed tofu. It had lot of moisture. It will be very difficult to fry tofu with lot of moisture.
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| A block of tofu |
So I pressed again. I wrapped the tofu with a few layers of paper towels. Then I wrapped a cotton kitchen towel around the tofu block.
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| Placing the tofu on a kitchen towel |
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Wrapping the the first layer
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| Wrapped in the second layer. |
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I placed the tofu block on a plate and covered with another plate and put a weight on the top plate. For the weight I used a mortar. That was the only heavy item that I could find in my kitchen. I let it rest for 20 minutes.
 |
Pressing the tofu with a
heavy weight |
I removed the tofu block and unwrapped it. It was now fairly dry and could be fried easily.
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| The Pressed tofu after being pressed |
Cut the tofu block into bite size cubes.
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| Cut pieces of tofu |
In the same skillet add one tbsp of oil and pan fry them until they become golden brown in color. This will take about 15 minutes. I fried them in the air fryer for 20 minutes at 200 degrees Celsius.
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| Fried tofu pieces |
Preparation of tempeh
Slice the tempeh into cubes same size as the tofu.
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| Tempeh |
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Tempeh cut into pieces
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| Fried tempeh |
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Fry the in the same skillet till they become golden brown in colour. It is not necessary to blacken them. But if you like you may blacken them.
I fried in the air fryer for 10 minutes at 180 degrees Celsius.
Grind all the spice paste ingredients into fine paste. I did this in a blender. Set aside the spice paste.
Method
In a medium sized skillet add 1 tbsp of vegetable oil. I used a wok. Wok is convenient for working with very little oil. Heat up the oil. When the oil is hot add the spice paste and fry till it turns to a dark brown color. Use a splash guard. If the paste is watery it will splash all over and mess up your kitchen.
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| Frying the spice |
Add remaining oil to the skillet. I know it is a little too much of oil. I increased the quantity of oil because the beans looked very dry after air frying. You may reduce the quantity of the oil. if you wish.
Add soaked and shredded prawns and cumin seeds.
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| Adding dry prawns. |
Add long beans..
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| Adding long beans. |
Add tofu and tempeh cubes, 3 x 4” piece lemon grass, turmeric powder.
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| Adding tofu and tempeh cubes. |
Add one cup of water. Bring to a boil and add tamarind juice and salt.
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| Adding water and tamarind juice. |
Reduce the heat and simmer covered for 15 minutes. Taste for seasoning and adjust.
Add coconut cream and simmer for another 3 minutes.
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| Adding coconut milk. |
The curry is ready.
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| Curry is ready. |
It can be served with rice or any kind of bread. If you leave out the dry prawns it becomes a vegetarian dish.
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| Indonesian style Spicy long beans with tempeh and pressed tofu |
