Tahu Bakso Ayam
A delectable fusion of tender chicken and crispy tofu, Tahu Bakso Ayam is a savory Indonesian treat that marries the rich flavors of seasoned chicken with the light, airy texture of tofu. Ideal as an appetizer or a snack, this recipe is both delightful and satisfying. Follow this step-by-step guide to recreate this tasty dish in your kitchen.
Ingredients:
- Tofu: 1 package of tofu pong (about 10 pieces)
- Chicken: 250 grams of chicken breast (skinless and boneless)
- Tapioca Flour: 3 tablespoons
- Egg: 1 small egg
- Garlic: 4 cloves
- Salt: 1/2 teaspoon
- Pepper: 1/2 teaspoon
- Chopped Celery: A small handful
- Chopped Green Onions: A small handful
- For the Coating:
- Egg: 1
- All-Purpose Flour: 1 teaspoon
- Water: 4 tablespoons
Instructions:
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Prepare the Chicken Mixture:
- Place the chicken breast, egg, garlic, salt, and pepper into a food processor or blender. Blend until the mixture is smooth and well combined. The texture should be somewhat creamy but not runny.
- If you prefer a firmer texture, you can add a bit more tapioca flour to the mixture. This will make the mixture more dense and chewy.
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Incorporate Vegetables:
- Transfer the blended chicken mixture into a large bowl.
- Stir in the finely chopped celery and green onions. Mix thoroughly to distribute the vegetables evenly throughout the mixture.
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Prepare the Tofu:
- Carefully cut the tofu pong into halves or quarters, depending on the size and thickness. Gently scoop out some of the tofu’s interior to create space for the filling.
- Using a spoon, fill each tofu piece with the chicken mixture, packing it in firmly until the tofu is full.
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Steam the Tofu:
- Arrange the filled tofu pieces in a steamer basket. Make sure they are placed in a single layer to ensure even cooking.
- Steam the tofu for about 15-20 minutes, or until the chicken filling is cooked through and no longer pink inside.
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Prepare the Coating:
- In a small bowl, whisk together 1 egg, 1 teaspoon of flour, and 4 tablespoons of water until smooth and well combined.
- Dip each steamed tofu piece into the coating mixture, ensuring it is fully covered.
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Fry the Tofu:
- Heat a generous amount of oil in a frying pan over medium heat.
- Carefully place the coated tofu pieces into the hot oil. Fry them until they are golden brown and crispy on all sides. This should take about 3-4 minutes per side.
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Serve:
- Remove the fried tofu from the oil and drain on paper towels to remove excess oil.
- Serve the Tahu Bakso Ayam warm, either as an appetizer or as part of a meal.
Tips:
- Texture Preference: If you prefer a chewier texture, increase the amount of tapioca flour in the chicken mixture. This will make the filling firmer.
- Tofu Variety: While tofu pong is used in this recipe for its convenience and unique texture, you can also use regular tofu. If using regular tofu, make sure to fry it before filling to enhance its flavor and texture.
Enjoy this crispy, savory delight that brings the essence of Indonesian cuisine right to your table!
