Gadon Tahu (Steamed Bean Curds, With Coconut And Chilli)
10 pieces of bean curd
30 (1 oz) minced beef or chicken
4 shallots, or 4 tbs chopped spring onions
2 cloves garlic, cruched
1 tsp ground coriander
1 tbs lime juice or juice of Kaffir lime
about 1 tbs small pieces of salam leaf or bay-leaf
1 cup thick santen (coconut milk)
1 tsp brown sugar
4 green chillis, seeded and chopped (optional)
2 eggs
Salt
This dish must be steamed, and it should of course be wrapped in banana leaf; but I have cooked it very satisfactorily in a souffle dish, or in individual small dishes.
Mash the bean curd in a bowl with a spoon, and add all the other ingredients, except for the fragments of bay-leaf. If you don’t like your food chilli-hot, replace the green chilli with freshly ground black pepper. Spoon the mixture into the dish or dishes, put a few pieces of bay-leaf on top, and steam in a rice-or fish-steamer for 30 to 45 minutes. Serve hot as a side dish with rice.
