Ingredients
The following ingredients have 4 Servings
- 2 Tbsp cooking oil (divided)
- 15-20 Stink beans/petai (optional)
- 15-20 fresh long green chilis like serrano. I use 1/2 lb (450 gr) of Jalapeno peppers (stemmed, seeded and cut into strips)
- 4 red Thai chili (stemmed, seeded and cut into strips)
- 1 large tomato (quartered)
- 500 gr shrimp (1 1/2 lbs, peeled and deveined)
- 1/3 cup hot water
- 350 gr extra firm tofu (about 12 oz, cut into bite-size cubes)
- 5 shallots (peeled and thinly sliced, or use 1 small purple onion)
- 3 cloves garlic (peeled and minced)
- 1 inch fresh galangal (or use 1 Tbsp galangal powder)
- 3 Tbsp fermented bean paste (tau cheo) (or soybean sauce/paste)
- 1 Tbsp sugar (or more to taste)
Instruction
- Preheat about 1 Tbsp of oil and pan fry the tofu until golden brown on all sides. You may skip this if you want, but I like it pan-fried before adding to the mixture below
- Heat oil in a wok or skillet. Briefly fry the stink beans until fragrant, about 2 minutes. Remove from the wok or skillet and set aside. Add galangal and stir fry for another minute. Add shallots, garlic, tauco and stir fry for about 3 minutes or until fragrant and soft
- Add both green and red chili, stir fry for another minute. Add the shrimp and stir fry until they started to turn pink. Add hot water and bring to a boil. Add the tofu pieces, petai, and sugar. Have a taste. The final taste should be savory with some sweetness. Adjust by adding more tauco if it's not salty enough to your taste
- Remove from the heat and serve immediately with a rice or lontong
