Total servings: 4


150 g tempeh, cut in 2.5 cm cubes
150 g firm tofu, cut in 2.5 cm cubes
3 Tbs oil
3 shallots, chopped
2 cloves garlic, crushed
4 red lomboks, seeded, chopped
2 fresh salam leaves
4 kemirie nuts
2 tsp trassie
2 tsp koenir powder
2 tsp laos powder
100 g santen
200 ml water
250 g fresh green beans, cut in 3 cm pieces


Grind the following ingredients into a smooth paste: shallots, garlic, lomboks, salam leaves, kemirie, trassie, koenier and loas. Fry this paste in the oil for 3 minutes. Add the water (200ml), fresh beans, tempeh and simmer for 6 minutes. Add the santen and tofu and mix gently. Simmer for another 3 minutes.

Vegan: Yes
Vegetarian: Yes