mixed vegetables in a black bean sauce
125 gr tahu/tofu
125 gr tempe
5 cloves garlic
3 cm jahe (ginger)
3 cm laos (galangal)
4 salam leaves
1 sereh, bruised (lemongrass)
7 green lomboks
400 ml santen asli (thick coconut milk)
500 gr snake beans
50 gr peteh beans
3 tbsp taoco (black bean sauce)
Cut the tahu and the tempe into cubes. Heat in a wok the oil and fry the tahu and the tempe golden brown and drain it on kitchen paper. Slice the onions fine, grate the jahe and the laos, cut the lomboks into pieces and the garlic finen. Slice the snake beans in 3-5 cm long pieces and the tomatoes into small parts.
Heat in a wok 2 tbsp of oil and fry the onions, the garlic, the jahe, the laos, the sereh and the lomboks for 3 minutes. Add the santen followed by the snake beans, the salam and the peteh and let it simmer for 10 minutes. Add the taoco, the tahu, the tempe and the tomatoes and let it simmer for 5 minutes, then serve.