Cecek Tahu Bumbu Kuning Recipe
Ingredients:
- 1/4 kg Cecek (beef tripe)
- 1 block of firm tofu, cut into cubes
- 2 tablespoons yellow spice paste (bumbu dasar kuning)
- 1 cup thick coconut milk
- 1 tablespoon fried garlic (baceman bawang putih)
- 2 large red chilies, sliced diagonally
- 1 stalk lemongrass, smashed
- 1 bay leaf
- 2 kaffir lime leaves
- Sugar, to taste
- Salt, to taste
Instructions:
-
Prepare the Cecek: Slice the cecek into bite-sized pieces, rinse thoroughly, and then blanch in boiling water. This step helps to clean and tenderize the tripe. Drain and set aside.
-
Cook the Tofu: Heat oil in a pan and fry the tofu cubes until they turn golden brown and crispy. Remove and drain on paper towels. Set aside.
-
Sauté the Aromatics: In the same pan, add a little more oil if needed, and sauté the fried garlic and yellow spice paste until fragrant. Add the sliced red chilies, smashed lemongrass, bay leaf, and kaffir lime leaves. Continue to cook until the spices release their aroma.
-
Combine Ingredients: Add the blanched cecek to the pan and pour in enough water to cover the ingredients. Bring to a boil, then reduce the heat and let it simmer until the cecek is tender and cooked through.
-
Add Tofu and Coconut Milk: Gently add the fried tofu cubes into the pan. Pour in the thick coconut milk, stirring to combine. Season with sugar and salt to taste. Simmer the mixture until it is heated through and the flavors meld together, ensuring not to boil the coconut milk too vigorously.
-
Final Adjustments: Taste the dish and adjust the seasoning with additional sugar or salt if needed. Stir well and allow the curry to simmer gently until it reaches your desired consistency.
-
Serve: Transfer the Cecek Tahu Bumbu Kuning to a serving dish. Enjoy this flavorful Indonesian curry with steamed rice or as a side dish to complete your meal.
This recipe for Cecek Tahu Bumbu Kuning combines tender beef tripe with crispy tofu in a rich, aromatic yellow curry sauce, perfect for adding a touch of Indonesian flavor to your table.
