Daily Cooking Quest

Tauco Udang Cabe Hijau - Shrimp and Green Chilies in Fermented Soy Bean Sauce

I am in a tauco phase LOL, but I promise this is the last one, at least for a while. You know why? Because I used the last of the bottle for this recipe, that’s why. ;) Before you run away from seeing all those green chilies, let me assure you that in this case, the name of the dish is kinda misleading, this dish is more sweet than spicy. I am using cabe besar (anaheim chili) so it is super mild, like seriously mild, as in even if you double the amount of chilies, it is still going to be mild, and I promise neither sweat nor tear will be shed by the end of the meal, okay? ♥

Tauco Udang Cabe Hijau - Shrimp and Green Chilies in Fermented Soy Bean Sauce

Tauco Udang Cabe Hijau - Shrimp and Green Chilies in Fermented Soy Bean Sauce

Author: Anita Jacobson




Prep Time: 45 mins

Cook Time: 15 mins

Total Time: 1 hour

Serves: 4


  • 3 tablespoon oil
  • 1 lemongrass (Indonesian: sereh), bruised and knotted
  • 2 bay leaves (Indonesian: daun salam)
  • 500 gram green anaheim chilies (Indonesian: cabe besar hijau), thinly sliced diagonally (*)
  • 100 gram green nightshade/pea eggplants (Indonesian: leunca), washed and drained
  • 2 tablespoon fermented soy bean (Indonesian: tauco)
  • 1 tablespoon sugar, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1 cup water
  • 1 tomato, cut into small pieces
  • 250 gram shrimps (Indonesian: udang), peeled and deveined, leave the tails intact
  • Grind the following into spice paste
  • 50 gram shallots (Indonesian: bawang merah)
  • 25 gram garlic (Indonesian: bawang putih)
  • 5 red cayenne chilies (Indonesian: cabe keriting merah)
  • 1 inch ginger (Indonesian: jahe)
  • 1 inch galangal (Indonesian: lengkuas)


  1. Heat oil and sauté spice paste, lemongrass, and bay leaves until fragrant. About 4 to 5 minutes.
  2. Add green chilies and green nightshade, stir and mix well. Cook until the chilies start to wilt.
  3. Add fermented soy bean, sugar, salt, and water. Bring to a boil. Cook until the chilies are soft, but still intact and not falling apart. Adjust salt and sugar at this stage.
  4. Add tomatoes and cook for another 30 seconds.
  5. Add the shrimps and cook only until the shrimps turn pink. Quickly turn off heat, and transfer to a serving plate. Serve immediately with steamed white rice.


  • (*) You can remove the seeds if you want a totally non spicy dish, though with this type of chili, it is most likely unnecessary.


  • Judy says:

    I don't know much about Indonesian dishes, but I know I would love to get a big bowl of rice, pull up a chair and park myself in front of this amazing dish. Thank you for posting.

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