069e Steam Vegetable with Soya Bean Sauce (Sayuran Sambal Tumpang)



200 grams Spinach Blanch for about 5-8 minutes, ensuring they remain crisp.

100 grams Bean sprouts Pinching off any brown tails, boiled al dente. Drain.

200 grams Long Green Bean Cut diagonally and into 3 cm lengths. Boiled.

250 grams Tempe (fermented soya bean Cut in to 2x2x5 cm thick

6 pcs Shallot peeled

3 cloves Garlic peeled

2 pcs Red Chilies seeded, cut in to 4 pcs

2 cm Kencur (aromatic white ginger ) (lesser galangal)

3 cm Galagal

4 sheets Lime leaves

1 tbs. Palm sugar Salt to taste ( around 1 tsp.)

2 sheets Salam leaves

200 ml Coconut cream

50 grams Petai Bean (optional) peeled

500 ml Water

4 tbs. Vegetable oil


Bring soya bean cake to the boil in the 500 ml water, add galangal, garlic, shallot, lime lives chilies, salam leaves, pete bean and boil rapidly for several minutes. Drain the soya bean cake and the spices from the water. Put the water a side. Using the mortar and pastel blend the soya bean until turn into a bit rough paste. Put a side.

Blend garlic, shallot, chilies, kencur using the mortar and pastel until turn into spices paste. In fry pan placed four spoons vegetable oil, add the spices paste stir over medium heat for about 8 minutes. Add tempe paste, pete bean, lime leaves, salam leaves, galangal, salt and palm sugar. Pour coconut milk into the mixture, simmer a few minutes. Add the additional water if you think the sauce is too thick. When coconut milk begins to bubble, simmer for another 10 minutes . Remove from the stove. On a large platter, carefully arrange the boil vegetables. Pour Soya sambal over the vegetables (as much as you like, reserve some if you want to add later).

On a large platter, carefully arrange the boil vegetables with an eye for colour contras. Pour Soya sambal over the vegetables (as much as you like, reserving some for future use if you want to).