six to eight
By Sri Owen
If everyone in the family likes bean curd, try this on them. It is a very popular dish in Central Java, and a very easy and convenient way of cooking bean curd. Use the fresh white kind, not the fried.
This dish must be steamed, and it should of course be wrapped in banana leaf; but I have cooked it very satisfactorily in a soufflé dish, or in individual small dishes.
Mash the bean curd in a bowl with a spoon, and add all the other ingredients, except for the fragments of bay-leaf. If you don’t like your food chilli-hot, replace the green chilli with freshly ground black pepper. Spoon