Another one of my favourite dish... this one also you can just eat just that with plain hot rice..
The longer you keep the better it taste as the bean curds absorbed the gravy..(of course not untill 3 days lah!)..hehe..
4 hard bean curds diced or cut diagonally into 4
12 prawns deveined and dishevelled
10 green chillies cut to 1/3 each( I used cili padis as usual)
5 big onions cut rings
2 garlics slice
2 lemon grass bruised
1 bottle salted soy beans, washed, drained and squeeze till slightly mashed( I used 1/2 bottle only)
2 cups of water
2 inches shrimp paste
tamarind pulp size of half egg
salt and MSG to taste
oil for frying
Heat oil in wok. Fry the bean curds till almost yellow, not too, crispy. Dish out and put aside.
Mix tamarind pulp, shrimp paste and 2 cups of water and put aside.
Using the same oil that fried the bean curds saute the onions, garlics and green chillies till fragrant. Add in salted soy beans and prawns stir well. Add in the shrimp paste mixture and let it simmer for 5 minutes with a medium heat. Add in salt(not too much cause salted soy beans already salty), MSG, sugar and the fried tauhu. Stir well and let it simmer again so as the gravy absorbed to the beancurd for 5-10 minutes more. Turn off heat and ready to be serve.
Note:- According to Diana-If you prefer hot you can add in green chili padis. This dish is more umpphh if you keep overnight and heat up again.