Steamed bean curds, with coconut and chilli

Gadon Tahu

Preparation info
  • to serve

    six to eight

    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

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.


  • 10 pieces of bean curd
  • 30 g (1 oz) minced beef or chick


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