Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 1 cup of petai (stinky beans), cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of curry powder
- 1 can of coconut milk
- 1 cup of vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
3. Add the curry powder and stir until the onions are coated.
4. Add the tofu and petai and stir to combine.
5. Pour in the coconut milk and vegetable broth and stir to combine.
6. Add the soy sauce and brown sugar and stir to combine.
7. Season with salt and pepper to taste.
8. Bring the curry to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the sauce has thickened and the petai is cooked through.
9. Serve hot with rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 24g
Carbohydrates: 18g
Protein: 12g
Sodium: 500mg
Fiber: 5g
Substitutions for ingredients:
- You can use any type of beans or vegetables instead of petai.
- You can use chicken or shrimp instead of tofu.
- You can use any type of broth instead of vegetable broth.
Variations:
- Add some diced tomatoes for a tangy flavor.
- Add some chopped potatoes for a heartier curry.
- Add some chili flakes for a spicier curry.
Tips and tricks:
- If you don't like the smell of petai, you can soak them in water for 30 minutes before cooking.
- You can use frozen petai if fresh ones are not available.
- Use firm tofu so it doesn't fall apart when cooking.
- Use a wooden spoon or spatula to stir the curry so the tofu doesn't break apart.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve the curry with rice or naan bread.
Suggested side dishes:
- Steamed vegetables
- Mango chutney
- Papadums
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the petai and tofu thoroughly to avoid any foodborne illnesses.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
Petai and tofu curry is a popular dish in Southeast Asia, particularly in Malaysia and Indonesia. Petai, also known as stinky beans, are a type of legume that have a strong odor but a delicious flavor. Tofu is a staple in Asian cuisine and is a great source of protein.
Flavor profiles:
This curry is savory, slightly sweet, and has a hint of spiciness from the curry powder.
Serving suggestions:
Serve this curry with rice or naan bread for a delicious and filling meal.
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Region: Thai