Salted yellow bean relish (sambal tauco)

Yield: 6 Servings S


  • 6 1/2 oz Salted yellow beans

  • 5 Cloves garlic

  • 1 ts Ground ginger

  • 1/2 c Tamarind water

  • 1 ts Brown sugar

  • 4 Green chillis or 1 tsp -chilli powder

  • 6 Shallots or i onion

  • 1/2 c Water

  • 2 tb Vegetable oil


'Tauco' is salted yellow beans; you can buy them in Britain at Chinese grocery shops in cans. Sambal Tauco is another hot relish that keeps for a long time. You can make it less hot by using less chilli. Crush the garlic and the yellow beans together either pounding them in a mortar or by means of a liquidizer. Seed the green chillis and slice them finely. Slice the shallots or onion. If you are using root ginger peel and chop it into very small sticks. Heat the oil and saute the shallots for 1 minute. Add the chillis and ginger and saute for another minute; then put in the tauco and garlic paste sugar tamarind water and the water. Stir then simmer for about 8 minutes. Stir again still cooking for 1 minute. Serve hot or allow the sambal to cool before storing it in an airtight jar. From "Indonesian Food and Cookery" Sri Owen Prospect Books London 1986." ISBN 0-907325-29-7.

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