03 January 2013,03:28 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wash fermented soybean twice to reduce its saltiness. Drain and pound finely. Put aside.
  • In a pot, bring coconut milk to a rolling boil over medium heat. Add coriander roots and pounded fermented soybean, stir well.
  • Add tofu and all mushrooms, cook to boiling and mushrooms are cooked through. Add shallots and wild ginger, boil for a few minutes.
  • Season with palm sugar, tamarind juice, seasoning sauce and light soy sauce. Stirring to combine.
  • Add milk, stir again. Taste and adjust to a balanced taste of sweet, salty and sour, add chilies and cook until done.
  • Add coconut cream and turn off the heat.
  • Ladle into a serving dish and garnish with fresh coriander leaves.
  • Enjoy with fresh vegetables.


  • 400 grams white fermented soybean
  • 200 ml coconut milk
  • 8 coriander roots, pounded finely
  • 1 piece hard white tofu, diced
  • 10 straw mushrooms, chopped
  • 100 grams chopped oyster mushrooms
  • 100 grams enoki mushrooms cut into 1" sections
  • 10 shallots, thinly sliced
  • 10 roots wild ginger, sliced crosswise
  • 5 tablespoons palm sugar
  • 6 tablespoons tamarind juice
  • 2 tablespoons seasoning sauce
  • 2 tablespoons light soy sauce
  • 200 ml low-fat milk
  • 2 green spur chili, sliced
  • 2 red spur chili, sliced
  • 5 green bell chilies, sliced
  • 400 grams coconut cream
  • Fresh vegetables: white turmeric, stinky bean, lead tree tips, yard-long bean, eggplant, etc.

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