Tofu Sambal Coconut Milk

ingredients:

     500 grams of white Tofu (sliced ​​- thinly, cut 11/5x1x1 cm, fried half-dry)
     2 board Petai (peeled)
     350 ml coconut milk (from 1/2 coconut)
     2 tsp salt
     1 tbsp tamarind water
     2 tablespoons cooking oil

Spices that are:

     6 red chilies
     4 cloves garlic
     8 cloves Shallots
     2 stalk Serai (the white part, thinly sliced​​)
     2 1/2 Turmeric
     1/2 tsp Terasi

How to cook:

     Saute the paste in hot oil until fragrant.
     Add banana, stir briefly.
     Enter the coconut milk, tamarind juice, and season the salt, and cook until boiling.
     Enter the tofu, and cook until sauce thickens.
     Remove and serve to 6 servings.