Tahu Bersantan Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Firm tofu (medium-sized) | 10 pieces |
| Kerupuk kulit (crackers) | A handful (if available) |
| Coconut milk | 600 ml (from ½ coconut or 2 small Kara packets mixed with water) |
| Galangal (smashed) | To taste |
| Salam leaves | To taste |
| Green chilies (sliced) | To taste |
| Cooking oil | For frying tofu |
| Salt | 1-2 teaspoons (to taste) |
| Sugar | 2 teaspoons |
| Seasoning (optional) | To taste |
| Spice Paste: | |
| Red chilies (large) | 4 pieces |
| Curly red chilies | 4 pieces |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
Instructions
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Prepare the Tofu: Cut the tofu into small cubes. Heat oil in a pan and fry the tofu until half-cooked; do not let it become too crispy.
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Make the Coconut Milk Base: In a separate pot, bring the coconut milk to a gentle boil.
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Sauté the Spice Paste: In the same pan used for frying the tofu, sauté the spice paste along with the smashed galangal and salam leaves until fragrant and cooked.
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Combine Ingredients: Once the spice mixture is aromatic, add a small amount of the coconut milk to it and stir briefly. Pour this mixture back into the pot with the remaining coconut milk. Season with salt, sugar, and optional seasoning.
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Simmer with Tofu: Gently add the fried tofu to the pot. Allow it to simmer until the mixture reaches a boil, then add the kerupuk kulit (if using) and sliced green chilies.
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Infuse the Flavors: Let the dish simmer for approximately 15-30 minutes to allow the flavors to meld and the tofu to absorb the coconut milk.
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Serve: Once ready, serve hot and enjoy the delightful flavors of Tahu Bersantan!
Enjoy your culinary adventure with this creamy, savory dish that pairs beautifully with steamed rice!
