Rose’s Kitchen

Sambal Goreng Taugeh


300g taugeh (bean sprouts)

1 piece taukwa (bean curd)

10 stalks chives (optional)

2 tomatoes, quartered

1 stalk serai, crushed

300 prawns

4 tbsp cooking oil

salt and pepper to taste

1 tbsp lime juice (optional)

Ingredients to blend:

10 dried chillies

10 shallots

1 clove garlic

1/2 tsp belachan


1.  Cut taukwa into cubes and fry till brown.  Cut chives (koo chai) into 2 cm lengths.

2.  Heat oil in wok and fry the blended ingredients till fragrant. 

3.  Add in the crushed serai, prawns and seasoning.  Fry until prawns are cooked.

4.  Add in fried taukwa, taugeh, tomatoes and koo chai.  Stir-fry for 3 minutes and dish up.

January 30, 2007 - Posted by | Vegetables, Bean Curds and Eggs


  1. Auntie, what bean curd do you recommend for this – soft or firm?

    Comment by Daniel | April 8, 2007 | Reply

  2. Taukwa is the firm type. It can be cut into strips easily, and when fried it retains its shape. You use soft beancurd for cooking Mah Poh Tofu or soup.

    Comment by roseskitchen | April 8, 2007 | Reply

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