Sambal Goreng Kacang Tolo

750 gr beef gravy/shin geef/rump steak
100 gr adzuka beans, washed
10 fried tofu, soak in a water for 5 minutes, squeeze out
1.5 lt water
450 ml coconut milk
10 bird’s eye chillies
2 bay leaves
2 cm galangal, smashed
2 kaffir lime leaves
1 tsp palm sugar, shredded
2 tsp salt
2 tbsp cooking oil

6 Asian shallots
3 cloves garlic
5 red chillies
3 cm peeled ginger
salt to taste


1. Cook adzuka bean until tender (I used pressure cooker, cook for 5-10 minutes), drained
2. Bring to boil 2 lt water, add the meat and cook until tender, remove the excess fat
3. Add the adzuka bean to the pan
4. Meanwhile heat oil in a small frying pan over high heat, stir fry the paste, galangal and bay leaves until fragrant
5. Add paste and coconut milk into the soup
6. Reduce the heat, cook for about 15 minutes, stirring occasionally
7. Add palm sugar, lime leaves, fried tofu and chilies
8. Simmer for a further 10 minutes
9. Ready to serve.


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