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21 December 2012,02:42 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • In a pot of water, add small amount of salt and bring to the boil over high heat.
  • Boil tofu until done and floated to the surface. Remove and put aside.
  • Put oil in a pan and place over medium heat until the oil is hot.
  • Fry boiled tofu until golden, remove and drain. Diagonally cut until thin slices and put aside.
  • Pound coriander roots and seeds to a fine paste. Sauté in the same pan over low heat until fragrant.
  • Add both kinds of sugar and sweet dark soy sauce. Continue cooking until fragrant.
  • Add lemongrass, galangal, cinnamon and peppercorn, stirring, pour in coconut cream and coconut milk, season with tamarind juice, salt, seasoning sauce and light soy sauce.
  • Stir to mix well. Add fried tofu, tear kaffir lime leaves and put in. stirring to combine and cover.
  • Simmer for 30 minutes or until the tofu absorbs most of the sauce. Turn off the heat.
  • Transfer to a serving dish, garnish with kaffir lime leaves and red spur chili before serving.
  • Serve Hot.


  • 3 pieces hard white tofu
  • 3 tablespoons Cooking Oil
  • 3 coriander roots, sliced
  • 2 tablespoons roasted coriander seeds
  • 2 tablespoons palm sugar
  • 1 tablespoon unbleached sugar
  • 1 tablespoons sweet dark soy sauce
  • 3 stems lemongrass, cut into 2" sections and bruised
  • 1 piece mature galangal, bruised
  • 3 sticks cinnamon
  • 3 teaspoons cracked peppercorn
  • 250 grams coconut cream
  • 250 ml coconut milk
  • 3 tablespoons tamarind juice
  • 1 tablespoon sea salt
  • 3 tablespoons seasoning sauce
  • 2 tablespoons light soy sauce
  • 5 kaffir lime leaves
  • Kaffir lime leaves and diagonally sliced red spur chili for garnish

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