Tahu Santan Bumbu Mangut
Indulge in the rich and flavorful experience of Tahu Santan Bumbu Mangut, a beloved Indonesian dish that brings together the delightful textures of fried tofu and a fragrant coconut sauce. This dish is perfect for sharing at family gatherings or enjoying as a comforting weeknight meal. With its array of aromatic spices and creamy coconut, this recipe is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Fried tofu (tahu), cut in half | 10 pieces |
| Shallots (bawang merah) | 3 pieces |
| Garlic (bawang putih) | 3 cloves |
| Red chili (cabe merah) | 1 piece |
| Curly chili (cabe kriting) | 2 pieces |
| Bird’s eye chili (cabe rawit) | To taste |
| Kencur (aromatic ginger) | 2 cm |
| Shrimp paste (terasi) | 1/2 teaspoon |
| Small coconut milk packet (santan kara) | 1 packet |
| Water | As needed |
| Salt | To taste |
Instructions
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Prepare the Aromatics: Begin by finely slicing the shallots, garlic, red chili, and curly chili. Set them aside for later use.
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Pound the Kencur and Shrimp Paste: In a mortar and pestle, combine the kencur and shrimp paste. Grind them together until they form a smooth paste, releasing their fragrant aroma.
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Sauté the Spices: In a pan over medium heat, add a splash of oil and sauté the ground kencur and shrimp paste mixture until it becomes fragrant. This should take about 1-2 minutes.
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Combine Aromatics: Add the sliced shallots, garlic, red chili, and curly chili to the pan. Stir-fry everything together until the ingredients are well combined and fragrant, about 2-3 minutes.
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Add Tofu and Water: Carefully add the halved fried tofu to the pan, ensuring they are coated with the sautéed spices. Pour in enough water to cover the tofu, allowing it to float. If you prefer a soupier dish, add more water.
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Season and Boil: Add salt to taste and adjust according to your preference. Bring the mixture to a gentle boil, letting the flavors meld for about 5 minutes.
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Incorporate Coconut Milk: Once boiling, carefully stir in the small packet of coconut milk. It’s best to add the coconut milk just before turning off the heat to prevent it from curdling. Stir gently until well combined.
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Final Touches: Allow the dish to simmer for another minute, ensuring the coconut milk is heated through but not boiled vigorously.
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Serve: Remove from heat and transfer the Tahu Santan Bumbu Mangut to a serving dish. Enjoy this dish hot with steamed rice or on its own for a hearty meal.
Tips for Perfect Tahu Santan Bumbu Mangut
- For an extra kick, feel free to adjust the amount of bird’s eye chili based on your spice preference.
- To enhance the flavors, let the dish sit for a few minutes before serving, allowing the tofu to soak up the aromatic sauce.
- This dish can also be served with a side of fresh vegetables or pickles to balance the richness of the coconut milk.
Embrace the deliciousness of Tahu Santan Bumbu Mangut, a recipe that brings warmth and heartiness to any table!
