Tahu Walik: A Crispy Indonesian Delight
Tahu Walik is a delectable Indonesian dish featuring crispy fried tofu stuffed with a savory tapioca flour mixture. This unique culinary creation combines traditional ingredients to produce a snack that’s both crunchy on the outside and flavorful on the inside. Perfect for a snack or as an appetizer at your next gathering, Tahu Walik is sure to impress with its delightful texture and taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu Pong | 10 pieces |
| Tapioca Flour | 10 tablespoons (heaping) |
| Green Onion (leaves only) | 1 stalk |
| Garlic | 1 clove |
| Salt | To taste |
| Beef Broth Powder | To taste |
| Boiling Water | As needed |
| Cooking Oil | For frying |
| Bird’s Eye Chili | To serve |
Nutritional Information (per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~200 |
| Protein | ~10g |
| Fat | ~15g |
| Carbohydrates | ~20g |
| Fiber | ~2g |
Instructions
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Prepare the Tofu: Begin by slicing the Tahu Pong horizontally. Carefully remove the filling from the tofu, flipping the tofu over and setting it aside for later use.
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Set Aside the Filling: Reserve the tofu filling, as it will be used to create the flavorful mixture for stuffing.
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Mix the Batter: In a mixing bowl, combine the tapioca flour, chopped garlic, sliced green onion leaves, salt, and beef broth powder.
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Add Water: Gradually add boiling water to the mixture, stirring constantly until you achieve a batter that is not too runny. Taste the mixture and adjust seasoning with additional broth powder if necessary.
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Incorporate the Filling: Gently fold the reserved tofu filling into the batter until well combined.
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Heat the Oil: In a deep frying pan or wok, heat sufficient cooking oil over medium-high heat for frying the stuffed tofu.
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Stuff and Fry the Tofu: Carefully stuff each piece of tofu with the prepared batter mixture. It’s important to fry the stuffed tofu immediately after filling them to prevent the batter from leaking out.
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Repeat: Continue the process until all tofu pieces are filled and ready to be fried. Fry them in batches to avoid overcrowding the pan.
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Fry Until Golden: Fry the Tahu Walik until they are golden brown and crispy on all sides. This usually takes about 3-5 minutes per batch.
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Drain and Serve: Remove the fried tofu from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot, accompanied by fresh Bird’s Eye Chili for a spicy kick.
Tahu Walik is not just a snack; it’s an experience that brings together flavors and textures that are distinctly Indonesian. Enjoy these crispy delights at parties, picnics, or as a savory treat for yourself!
