Tahu Rambutan: A Crispy Indonesian Delight
Ingredients:
- 5 pieces of firm tofu (about 200 grams)
- 1 cup all-purpose flour
- 1 packet egg noodles (I used Wahid brand)
- Spices to be finely ground (2 cloves garlic, candlenuts, salt)
Instructions:
-
Prepare the Tofu:
Begin by finely mashing the tofu until it reaches a smooth, creamy consistency. This step is crucial as it forms the base of your mixture. -
Mix Ingredients:
In a large bowl, combine the mashed tofu with the all-purpose flour and the finely ground spice mix. The spice mix should include garlic, candlenuts, and salt. Ensure that the flour and spices are evenly incorporated into the tofu mixture. -
Shape the Mixture:
Take small portions of the tofu mixture and shape them into balls or desired forms. The size and shape can be adjusted to your preference. -
Coat with Noodles:
Crush the egg noodles into small, crumbly pieces. Roll each tofu ball in the crushed noodles, pressing lightly to ensure an even coating. This will give your tofu a crispy, crunchy texture when cooked. -
Freeze the Balls:
Place the coated tofu balls on a baking sheet or plate and put them in the freezer. Freezing them will help the coating stick better and ensure a crispy exterior when fried. -
Fry the Tofu:
Heat oil in a frying pan over medium heat. Once the oil is hot, carefully add the frozen tofu balls. Fry them until they are golden brown and crispy on the outside, which should take about 5-7 minutes. -
Serve:
Remove the tofu rambutan from the oil and drain on paper towels to remove excess oil. Serve hot and enjoy this delightful Indonesian treat!
This recipe offers a unique twist on traditional tofu dishes, combining a crispy noodle coating with the smooth, seasoned tofu inside. Perfect for snacking or as a side dish, Tahu Rambutan is sure to impress with its delightful crunch and savory flavor.
