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Ingredients:
1/2  cup Coconut Milk
1/8  cup Brown bean sauce 
1/4 lb Soft tofu, chopped
1 tbsp Palm sugar
1 tbsp Tamarind liquid   
1 sm Cucumbers
1 sm Green cabbage   
3 Green beans
1 lb Shallots, thinly sliced

Preparation:
1.  In a small, heavy bottomed saucepan, bring the coconut milk to a gentle simmer over a low heat. Cook, stirring gently,until  the coconut milk is fragment and it's oil glistens on the  surface (about 6-8 mins).  

2. While it simmers, combine the bean sauce and half  of the shallots in a mortar. Using a pestle, mash the mixture to a  chunky paste. 

3. When the coconut milk is ready add the shallot  paste and stir well. Add tofu and the remaining shallots. Cook for five minutes.

4. Add the sugar and simmer until the shallots wilt  and the sugar melts, (1 to 2 minutes). Add the tamarind juice and taste the sauce,  which should be a balance of salty, sour and sweet. 

5. Transfer the sauce to a small bowl and place it on  a plate, garnished with the cucumbers, cabbage wedges and green beans.  Serve warm or at room temperature.