MealMap #50

Blanched mung bean sprouts tossed on a hot griddle with slices of fried tofu, yellow noodles and cubes of compressed rice cake, then flooded with a thick, spicy sauce built from ground oncom — a bright orange fermented bean cake related to tempeh — fried with galangal, salam leaf, tomato, scallion, garlic chives, fermented soybean paste, sweet soy sauce, key lime juice and salt. Vegetarian, earthy and nutty from the oncom. The sprouts are cooked to order in front of the customer on a small stove, sold from a handcart or a carrying pole; the same sauce turns up in a local version of laksa.

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