03 January 2013,03:26 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Bring a pot of water over medium heat. Boil tofu until done and floated to the surface. Remove and cut into small pieces. Put aside.
  • In a mortar, pound dried chilies, galangal, lemongrass, kaffir lime rind, wild ginger and shallot finely.
  • Add dark fermented soybean and pound to obtain a smooth paste. Add cooked tofu, pound well.
  • Dip out into a bowl and put aside. This can make tofu mixture.
  • Cook coconut milk with tofu mixture prepared over low heat until red oil surfaces and the thick sauce is obtained. Season well with palm sugar and salt.
  • The taste should have a perfect balance of salty and sweet with an aromatic smell of wild ginger.
  • Tear kaffir lime leaves before adding into the pan, add red spur chili and turn off the heat.
  • Dip out into a serving dish, top with cooked coconut cream and crisp-fried tofu.
  • Garnish with red spur chili and kaffir lime leaves.
  • It goes well with fresh vegetables. 


  • 1 piece semi-hard white tofu
  • 4 dried red spur chilies, seeded and soaked until tender
  • 2 teaspoons mature galangal, finely sliced
  • 4 tablespoons lemongrass, finely sliced
  • 1 teaspoon kaffir lime rind, finely sliced
  • 100 grams wild ginger, sliced
  • 2 shallot, sliced
  • 4 tablespoons dark fermented soybean
  • 100 ml coconut milk
  • 2 tablespoon palm sugar
  • 1 teaspoon sea salt
  • 8 kaffir lime leaves
  • 2 red spur chili, sliced into rings 
  • Cooked coconut cream and crisp-fried tofu for topping
  • Red spur chili slices and kaffir lime leaves for garnish
  • Fresh vegetables: white turmeric, yard-long bean, Chinese cabbage, cucumber, assorted eggplants etc.

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