Tahu Terong Penyet Recipe
Ingredients
| Category | Ingredient | Quantity |
|---|---|---|
| 🌱 Eggplant | Medium eggplant | 1 |
| All-purpose flour | 2 tablespoons | |
| Cornstarch | 1 tablespoon | |
| Kobe seasoning flour | 1 tablespoon | |
| Ice water | As needed | |
| 🌱 Tofu | Half a block of tofu | 1/2 |
| Salt | To taste | |
| Powdered broth | To taste | |
| 🌱 Sambal | Bird’s eye chilies | 9 |
| Garlic | 2 cloves | |
| Shallots | 3 cloves | |
| Tomato | 1/2 | |
| Shrimp paste | To taste | |
| Sugar | To taste | |
| Salt | To taste |
Instructions
For the Eggplant
- Slice the eggplant diagonally and soak it in water to prevent browning.
- In a mixing bowl, combine all-purpose flour, cornstarch, Kobe seasoning, and enough ice water to create a batter.
- Dip the eggplant slices into the batter and fry them in hot oil until golden brown and crispy. Remove and drain on paper towels.
For the Tofu
- Cut the tofu into desired shapes and marinate with salt and powdered broth.
- Fry the marinated tofu until golden and crispy. Drain on paper towels.
For the Sambal
- Chop the shallots, garlic, and tomato. Make slits in the bird’s eye chilies to prevent them from bursting while frying.
- In the same pan, reduce excess oil, leaving about 2 tablespoons. Fry all sambal ingredients (except salt and sugar) until the chilies and shallots are soft.
- Transfer the fried mixture to a mortar (cobek), add sugar and salt, and pound until well blended.
Assembly
- Serve the fried eggplant and tofu on a plate, then generously spoon the sambal over the top.
- For the ultimate experience, use a pestle or the back of a spoon to gently press the tofu and eggplant into the sambal, enhancing the flavors.
Enjoy your delicious Tahu Terong Penyet, a delightful blend of crispy textures and vibrant flavors!
