Yum Tur Hu
tahu/tofu salad

250 gr tahu/tofu
50 gr kouseband / long beans
50 gr carrots
1 tbsp oyster sauce
1 tbsp kecap asin (light soy sauce)
3 red rawits (chillies)
2 cloves garlic
1 tbsp lime juice
1 tbsp Nam pla (fish sauce)
1/2 tsp palmsugar
1 tbsp celery, chopped
1 tbsp oil
oil for frying

slice of cucumber
slices of cherry tomatoes

Cut the kouseband and the carrots fine. Slice the tahu/tofu into strips. Heat in a wok the tbsp of oil and add the carrots, the kouseband, the oyster sauce and the kecap asin and fry it for 3 minutes. Spoon it in a plate and garnish it with the cucumber and the tomatoes. Heat in a wok oil and fry the tahu/tofu deep golden brown and spoon it on top of the kouseband/carrots.
Pound the garlic, the rawits, the celery, the fish sauce, the sugar and the lime juice into a sauce and pour it over the dish.

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