Ungkep Tahu with Coconut Water
Discover the delightful flavors of Ungkep Tahu with Coconut Water, a traditional Indonesian dish that combines the subtle taste of tofu with the richness of coconut water and aromatic spices. This recipe not only highlights the natural sweetness of coconut water but also features a medley of herbs and spices that create a vibrant and savory dish. Perfect for a healthy meal, this recipe is both simple to prepare and packed with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| White Tofu (Tahu Putih) | 1000 grams |
| Coconut Water | 1000 ml |
| Spice Paste (Bumbu) | |
| Shallots (Bawang Merah) | 9 cloves |
| Garlic (Bawang Putih) | 7 cloves |
| Coriander Seeds (Ketumbar Butir) | 1 tablespoon |
| Candlenuts (Kemiri) | 3 pieces |
| Ginger (Jahe) | To taste, peeled and washed |
| Turmeric (Kunyit) | To taste, peeled and washed |
| Kaffir Lime Leaves (Daun Jeruk) | 5 leaves, washed |
| Salam Leaves (Daun Salam) | 3 leaves, washed |
| Lemongrass (Serai) | 1 large stalk, washed and bruised |
| Galangal (Lengkuas) | To taste, peeled and bruised |
| Fine Salt (Garam Halus) | To taste |
| Granulated Sugar (Gula Pasir) | To taste |
Instructions
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Prepare the Tofu: Begin by washing the white tofu with warm water to remove any impurities. After washing, drain the tofu and set it aside to allow excess water to escape.
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Make the Spice Paste: In a mortar and pestle or food processor, combine the shallots, garlic, coriander seeds, and candlenuts. Add the ginger and turmeric, then grind everything into a smooth paste.
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Cook the Coconut Water: In a large frying pan, bring the coconut water to a boil over medium heat. As it starts to boil, add the spice paste, kaffir lime leaves, salam leaves, bruised lemongrass, and galangal. Stir well to combine all the flavors.
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Simmer with Tofu: Once the mixture is boiling, carefully add the drained tofu to the pan. Reduce the heat to low and let the dish simmer gently. Allow the tofu to cook in the aromatic coconut water until it absorbs the flavors, which may take approximately 30 to 45 minutes. Stir occasionally to ensure even cooking. As the mixture simmers, season with fine salt and granulated sugar to taste.
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Cooling and Storing: Once the tofu has absorbed the flavors and the coconut water has reduced, remove the pan from heat and allow the dish to cool to room temperature. You can then transfer it to an airtight container and store it in the refrigerator.
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Serving: Whenever you’re ready to serve, simply heat the tofu in a pan until golden and crispy. This dish can be served as a main course or as a side dish with steamed rice.
Enjoy the burst of flavors in every bite of this Ungkep Tahu with Coconut Water. This dish not only celebrates the richness of Indonesian cuisine but also provides a delightful way to enjoy healthy tofu! Perfect for family meals or gatherings, it embodies the spirit of home-cooked goodness.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 12 g |
| Fat | 9 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 1 g |
Indulge in the flavors of Indonesia with this simple yet delicious recipe for Ungkep Tahu, and enjoy the wonderful benefits of cooking with fresh ingredients. Whether you’re looking for a healthy meal option or simply want to explore the vibrant world of Indonesian cuisine, this recipe is a delightful addition to your culinary repertoire. Happy cooking!
