Shrimp with salted soy bean (tauco udang)

Recipe is borrowed from here.

Ingredients (serve 3)
500 g shrimp
340 g firm tofu
3 cloves of garlic
5 shallots
3 thai chili (more if you can handle the heat)
2 bay leaves
1" galangal
1 large tomato, diced
3 tbsp salted soy bean
1/2 cup chicken broth
1 green onion
1 tbsp sweet soy sauce

Nutritional information (per serving)

		PRO	FAT	CARB
shrimp, 170 g		22g	4g	0g
firm tofu, 0.7 piece		17g	3g	14g
salted soy bean, 1 tbsp		3g	3g	3g
vegetable oil, 1/2 tsp		0g	3g	0g
sweet soy sauce, 1 tsp		0g	0g	5g
TOTAL (373 cals)		42g	13g	22g

Cooking instruction
1. Cut firm tofu into small pieces. Heat up 1 tsp of vegetable oil on non stick frying pan, and stir fry firm tofu until the outside is a little browned.
2. Heat up 1/2 tsp of vegetable oil on a wok, and stir fry garlic and shallot. Mix in chili, bay leaves and galangal. After 30 s or so, mix tomato.
3. Put shrimp in sauce mixture and stir fry until they change color, then include the stir fried tofu. Mix in salted soy bean and chicken broth, and wait until mixture boils, then turn down the heat.
4. Put green onion and sweet soy sauce, mix well and serve.

Results





1st attempt:
Yum! =)