Steamed bean curds, with coconut and chilli

Name: Steamed bean curds, with coconut and chilli (Gadon Tahu)
Yield: to serve six to eight
Cuisine: Indonesia
Ingredients: 1 tsp brown sugar; 4 green chillis, seeded and chopped (optional); 10 pieces of bean curd; 30 g (1 oz) minced beef or chicken; 1 cup thick santen (coconut milk); about 1 tbs small pieces of salam leaf or bay-leaf; 4 shallots, or 4 tbs chopped spring onions; 1 tbs lime juice or juice of Kaffir lime; 2 cloves garlic, crushed; salt; 2 eggs; 1 tsp ground coriander

Gadon Tahu

Preparation info

to serve
six to eight

Difficulty
Easy

Appears in

Indonesian Food and Cookery

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.

Ingredients

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

Asia
Indonesia
Central Java
Side dish
South East Asia
Gluten-free

Method

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