Beef, International Cuisine, Lombok, Seafood, Vegetarian


  • 150g Tofu
  • 150g Tempeh
  • 1 Zucchini peeled and diced
  • 100gm Baby Spinach
  • 100gm green Beans, cut into 3-4 cm long pieces
  • 1 red Habanero chilli
  • 5 Birds Eye Chillies
  • 100gm Spanish Onion
  • 5 Garlic cloves
  • 1 cm fresh Turmeric
  • 1/2 tsp Prawn paste (leave out if making Veg)
  • 1 tsp Salt
  • 1 tsp Massel Beef powder (Vegetarian)
  • 1 tsp tamarind paste
  • 1l Coconut Milk
  • 1 tbls oil



  1. Crush Chillies, Turmeric, and Salt in a mortar to form a paste. Add Spanish Onion, Garlic and prawn paste and crush.
  2. Add the mix into Coconut milk.
  3. Deep fry Tofu sliced into 1 cm slices till golden brown. Drain and set aside. Do the same with the tempeh.
  4. Add Tamarind pulp into a pot with coconut milk and spice mixture.
  5. Bring the Coconut milk to a boil. Add Zucchini, Spinach, Beans and Massel Beef powder and cook 8 mins.
  6. Add fried Tofu and Tempeh and let it warm up about 2 mins.
  7. Serve with Rice.