FREE DELIVERY for online orders above $100 
Nonya Tahu Goreng
Aug 23, 2021 CHNG Kee's sauce(s) used:
CHNG Kee's Dark Soya Sauce
Cooking Method
Mix tamarind pulps with hot water, and discard seeds.
Heat pan with cooking oil, and fry bean curd until golden brown in colour.
Cut bean curd to several pieces, and put them on a serving plate.
Put finely chopped garlic and blended chilli in a mixing bowl, and add white sugar, tamarind juice, CHNG Kee’s Dark Soya Sauce, squeezed lime and crushed roasted peanuts.
Mix well and pour on top of bean curd.
Top off with shredded cucumber and half-cooked bean sprouts.
Garnish with lettuce, and serve.
Ingredients
- 1 tbsp CHNG Kee’s Dark Soya Sauce
- 4 tbsp roasted peanuts (crushed)
- 3 tbsp white sugar
- ½ tbsp fresh chilli (blended)
- 50 gm tamarind pulp
- 10 gm cucumber (shredded)
- 10 gm bean sprout (half-cooked)
- 2 pcs garlic (finely chopped)
- 1 pc square bean curd
- 1 pc lime (squeezed)
- 250 ml hot water
- Lettuce
- Cooking oil
Share:
