Tahu Terong Crispy Cabe Garam
Tahu Terong Crispy Cabe Garam is a delightful Indonesian dish that brings together the satisfying crunch of crispy fried tofu and eggplant, beautifully seasoned with aromatic spices and fresh herbs. This recipe combines the savory flavors of garlic, shallots, and chili, creating a mouthwatering accompaniment that pairs well with rice or can be enjoyed as a stand-alone snack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu Putih (tofu) | 4 pieces |
| Terong Ungu (eggplant) | 1 piece |
| Tepung Bumbu SASA | 1 packet |
| Bawang Putih (garlic) | 3 large cloves |
| Bawang Merah (shallots) | 5 pieces |
| Cabe Merah Besar (red chili) | 2 pieces |
| Daun Bawang (spring onion) | 1 stalk |
| Minyak Goreng (cooking oil) | As needed |
| Air (water) | As needed |
| Gula (sugar) | To taste |
| Garam (salt) | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 |
| Protein | Approx. 12g |
| Carbohydrates | Approx. 30g |
| Fats | Approx. 15g |
| Fiber | Approx. 4g |
Instructions
-
Preparation of Ingredients
Begin by cutting the tofu into bite-sized cubes and slicing the eggplant into thin rounds. Set these aside to prepare for frying. -
-
Coating the Tofu and Eggplant
Take the SASA seasoned flour and generously coat the tofu and eggplant pieces, ensuring they are fully covered. This will create a flavorful crust once fried. -
Making the Wet Batter
In a separate bowl, mix the seasoned flour with enough water to create a smooth batter. Dip the coated tofu and eggplant pieces into this wet batter, ensuring an even coating. -
Double Coating
After dipping in the wet batter, return the tofu and eggplant to the seasoned flour for a second coating. This step will ensure extra crunchiness when frying. -
Frying the Tofu and Eggplant
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the coated tofu and eggplant pieces to the pan. Fry until they turn a beautiful golden brown color, about 5-7 minutes. Once cooked, remove them from the pan and drain on paper towels to remove excess oil. -
Preparing the Spice Mixture
While the tofu and eggplant are frying, slice the shallots, spring onion, and red chili. Finely chop the garlic cloves as well. -
Sautéing the Aromatics
In a separate pan, heat a small amount of oil over medium heat. Add the sliced shallots, chopped spring onion, red chili, and minced garlic. Sauté these ingredients until fragrant and the shallots are translucent, about 2-3 minutes. -
Seasoning the Dish
Add a pinch of sugar and salt to the sautéed mixture, stirring well to combine. This will enhance the flavor and balance the spice. -
Combining Everything
Gently fold the fried tofu and eggplant into the sautéed mixture, ensuring that each piece is well coated with the aromatic blend. Cook for an additional minute to heat through. -
Serving
Your Tahu Terong Crispy Cabe Garam is now ready to be served! Plate the dish and enjoy the delicious flavors either as a main dish with rice or as a tasty snack on its own.
Tips for Best Results
- For an even crispier texture, you can let the coated tofu and eggplant rest for 10-15 minutes before frying. This allows the flour to adhere better.
- Adjust the level of spice by adding more or fewer chili peppers according to your taste.
- Pair with a spicy dipping sauce for an extra kick!
Enjoy this delightful dish, which showcases the wonderful flavors of Indonesian cuisine and adds a delightful crunch to your dining experience!
