Sambal Tauhu & Udang Masam Manis

Sambal Tauhu & Udang Masam Manis


5 pcs bean curd (quartered)

140g shrimp meat (deveined)

1 big onion (peeled and sliced)

Adequate cooking oil

Blended spices:

4 red chillies (sliced)

5 shallots (peeled)

2 cloves garlic (peeled)

1 tsp toasted shrimp paste (belacan)


2 tbsp chilli sauce

1 tbsp tomato sauce

½ cup water mixed with 1 tbsp of asam jawa (tamarind) (discard seeds)

2 tsp sugar

¼ tsp salt


¼ cup frozen green peas (blanched)

Preparation Instructions:

  1. Heat up a non-stick skillet with some cooking oil, pan-fried the bean curd until golden brown on all sides. Remove and set aside.
  2. Leave 2 tbsp of cooking oil in the skillet, saute the blended spices until fragrant.
  3. Add in chilli sauce and tomato sauce, saute until oil separates.
  4. Add in sliced onion, saute until fragrant.
  5. Add in shrimp meat, saute until half-cooked.
  6. Add in tamarind juice, sugar and salt and bring to a boil.
  7. Add in fried bean curd, stir to combine and let the bean curd absorb some of the sauce.
  8. Dish out to a serving bowl, garnish with blanched green peas.
  9. Serve with white rice.




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