Bean Curd and Bean Sprouts in Coconut Gravy

Name: Bean Curd and Bean Sprouts in Coconut Gravy (Masak Lemak Tauhu Dan Tauge)
Cuisine: Malaysian
Ingredients: Bean curd 3 pieces, deep-fried and cut into 8 pieces; Chinese chives 100 g (3½ oz), cut into 2.5-cm (1-in) lengths; Store-bought coconut cream 500 ml (16 fl oz / 2 cups); Salt to taste; Bean sprouts 500 g (1 lb 1½ oz), tailed; Coconut milk 250 ml (8 fl oz / 1 cup), extracted from 1 grated coconut and 250 ml (8 fl oz / 1 cup) water; Shallots 10, peeled and finely sliced; Anchovies (ikan bilis) 15 g (½ oz)

Masak Lemak Tauhu Dan Tauge

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Shallots 10, peeled and finely sliced
Anchovies (ikan bilis) 15 g (½

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Put shallots, anchovies and coconut milk in a pot and bring to the boil.
Add bean sprouts, bean curd, Chinese chives and coconut cream. Season with salt.
Remove from heat once cooked. Serve immediately.