Review and recipe: Sambal French beans with Tempe and beancurd

You would probably know this dish if you frequent any Nasi Padang stall. The highlight of this dish would be the Tempe, fermented beans packed with protein. It's quite hard to describe the taste but I would say it is like al denta beans compressed, bland, but good with sambal!
Traditionally, Tempe is handmade and wrapped in leaves. However, thanks to Today's technology, you can easily find it at NTUC supermarket, under the halal cold section. (See pic below)
So I'm very happy to find everything I wanted in NTUC. French beans, Tempe, bean curd and Kokita's Sambal Balado.
According to my Indonesian friend, Kokita is a very famous brand so we are blessed to be able to have it readily available in Singapore. I would say that this paste is a little spicy so if you would prefer it to be spicier, you can dice chili padi to add extra punch to it. It is also on the salty side, so people like me who prefers your sambal to be a little sweet can add sugar to it. Otherwise, it is good alone. With this paste, it recommends you to make sambal hard boil eggs, which is good for nasi lemak, Nasi Padang or even Briyani.
Overall, this is a versatile sauce and it made my mum take notice of the dish, complimenting and checking out more of its products. So it's worthwhile getting!

Ingredients:
1 pack french beans washed, plucked off ends and cut
1 pack Tempe diced
1 pack bean curd sliced
Oil
2 tablespoon Kokita sambal Balado
1 tablespoon brown sugar

1. Heat the wok on medium heat and pour in oil.
2. When oil is heated, place bean curd and do not touch it until it is thoroughly cook through, if not it will break as the skin will stick to the wok.
3. Flip over when the beancurd is cooked through and is brown.
4. When both sides are brown, it is done. Remove from heat.
5. Place in diced tempe and pan fry on both sides until golden brown. Remove from heat.
6. Sautée French beans and add Kokita's sambal Balado and sugar. Stir fry and simmer for a while. Add a couple of tablespoon full of water if you desire.
7. When French beans are almost cooked through, add Tempe and beancurd and make sure every piece is coated in the sambal.
8. Now it's done! Enjoy it with hot rice!

Inspiring yummy mummies
PoshPearl

Simple Chinese New Year Veg dish: bai ling mushroom On veg

It's lovely to be able to find canned bailing mushrooms as they are so succulent and smooth. One would mistaken them even as abalone. And they taste good too! This is how I like to prepare my bailing mushrooms!

Ingredients:
1 can of bailing mushrooms
2 tablespoon of abalone or oyster sauce
1/2 tablespoon of Corn starch with 1 tablespoon of water
Vegetable of your choice eg broccoli, Cai Xin etc
1 teaspoon of minced Garlic and shallots
1 tablespoon of oil

1. Heat wok to medium heat until hot and add in oil.
2. Add in garlic and shallots and stir fry until slightly brown.
3. Add vegetable. Stir fry and add water and cover with lid to soften vegetables if preferred.
4. Remove vegetables and place nicely on plate when done.
5. Slice bailing mushrooms into thin slices.
6. Heat wok with a little oil and stir fry bailing mushrooms for a couple of minutes.
7. Add oyster or abalone sauce and continue stir frying.
8. Add corn starch mixed with water and continue stir frying.
9. When sauce thickens, it's ready to be served over the vegetables.
Enjoy!

Inspiring Yummy Mummies
Mummyposhpearl