ingredients
- 2 red chili, cut thinly and diagonally
- 4 (40 gr) green chili, cut thinly and diagonally
- 7 stinky beans, halved
- 4 (30 gr) cloves shallot, sliced thinly
- 1 (5 gr) clove garlic, sliced thinly
- 2″ (15 gr) galangal, flattened
- 0.5″ ginger, flattened
- 1 lemongrass, flattened
- 15 gr palm sugar (or brown sugar)
- 225 gr round eggplant, halved
- 75 gr dried beancurd
- 1 tablespoon South East Asian fermented soybean paste
- 5 salam leaves
- 1 tomato, quartered
- 1 teaspoon salt
- 2 cups cooking oil for deep frying
- 2 tablespoons cooking oil for stir frying
- 1 1/2 cup water
instructions
- Heat 2 cups cooking oil in a wok / saucepan. When the oil is hot enough (smoke starts to come out), deep fry the whole beancurd skin sheet for one minute each side, until the skin fluff out. Remove and continue with the rest. Run the fried bean curd under runny water and tear them up to bite sizes by hands. Drain and set aside
- In a saucepan, heat 2 tablespoons cooking oil over medium heat. Stir fry sliced shallot and garlic for two minutes
- Toss in stinky beans, galangal, ginger, lemongrass and salam leaves. Cook for two more minutes
- Add eggplant halves, tomato, fermented soybean paste (taoco) and salt. Mix well for two minutes
- Reduce heat, add chili slices and 1 1/2 cup of water. Simmer for 5 minutes
- Add beancurd skin and soy sauce. Mix well and remove from heat
- Serve warm
