Oseng Kerang Kupas Tahu: A Flavorful Fusion of Shellfish and Tofu
Oseng Kerang Kupas Tahu is a delightful Indonesian dish that harmoniously combines the tender flavors of shelled clams with the rich, subtle taste of tofu, all brought together by aromatic spices and sauces. Perfect for a quick yet satisfying meal, this recipe will tantalize your taste buds and leave you craving more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shelled clams | 200 g |
| Firm tofu | 100 g |
| Bird’s eye chili | 4 pieces |
| Large red chili | 2 pieces |
| Kaffir lime leaves | 2 leaves |
| Galangal (bruised) | 1 cm |
| Red shallots | 3 cloves |
| Garlic | 2 cloves |
| Cooking oil | To taste |
| Salt | To taste |
| Sugar | To taste |
| Oyster sauce | 3 tbsp |
| Sweet soy sauce | 3 tbsp |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 18 g |
| Fat | 10 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
| Sodium | 600 mg |
Instructions
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Prepare the Tofu: Begin by cutting the firm tofu into small cubes. Heat oil in a frying pan over medium heat, and gently fry the tofu until it is half-cooked and lightly golden. Remove and set aside.
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Clean the Clams: Rinse the shelled clams thoroughly under cold running water to ensure they are clean. Drain well and set aside.
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Chop the Aromatics: Finely slice the red shallots and garlic. Thinly slice the bird’s eye chilies and large red chili. Bruise the galangal and prepare the kaffir lime leaves by tearing them into smaller pieces.
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Sauté the Aromatics: In a large pan, heat a combination of butter and cooking oil over medium heat. Once the oil is hot, add the sliced shallots, garlic, kaffir lime leaves, bruised galangal, bird’s eye chilies, and large red chili. Sauté until the shallots become translucent and fragrant.
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Add the Sauces: Pour in 3 tablespoons of oyster sauce and 3 tablespoons of sweet soy sauce. Add a pinch of sugar and salt to taste, stirring well to combine all the ingredients.
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Combine the Ingredients: Gently fold in the cleaned shelled clams and the fried tofu. Add just enough water to create a light sauce, adjusting to your desired consistency. Taste and adjust seasoning as needed.
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Simmer: Allow the mixture to simmer for about 5-7 minutes, or until the clams are cooked through and the flavors meld beautifully. The aroma will fill your kitchen, beckoning everyone to the table!
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Serve: Once cooked, remove the pan from heat. Serve the Oseng Kerang Kupas Tahu hot, garnished with additional slices of chili or herbs if desired, alongside steamed rice or as part of a larger Indonesian meal spread.
Cooking Tips
- Substitutions: You can replace shelled clams with shrimp or chicken for a different flavor profile. Adjust cooking times accordingly.
- Spice Level: For a milder dish, reduce the number of chilies used. Conversely, add more for an extra kick!
- Serving Suggestions: Pair this dish with a refreshing cucumber salad to balance the richness of the tofu and clams.
This Oseng Kerang Kupas Tahu recipe is a wonderful way to experience the vibrant flavors of Indonesian cuisine, combining the essence of fresh seafood and the heartiness of tofu. Enjoy the medley of textures and tastes, and let each bite transport you to the bustling markets of Indonesia!
