Tahu Masak Kuning Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu putih | 5 pieces, cut into triangles |
| Kacang panjang (or buncis) | 1 bunch |
| Daun salam | 2 leaves |
| Sere (lemongrass) | 1 stalk, smashed |
| Santan encer (thin coconut milk) | 500 ml |
| Santan kental (thick coconut milk) | 100 ml |
| Cabe keriting (curly chili) | 5 pieces |
| Cabe rawit (bird’s eye chili) | 4 pieces (more if spicy) |
| Kemiri (candlenut) | 4 pieces, roasted |
| Kunyit (turmeric) | 3 cm piece |
| Garam (salt) | to taste |
| Kaldu bubuk (seasoning powder) | to taste (mushroom seasoning preferred) |
Instructions
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Prepare the Tofu: Begin by frying the tofu pieces in hot oil until they are half-cooked and golden. Once done, set them aside to drain on paper towels.
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Sauté the Spice Mix: In a pan, heat a little vegetable oil over medium heat. Add the blended spice mixture (cabe keriting, cabe rawit, kemiri, and kunyit) and sauté until fragrant. Then, add the smashed lemongrass and daun salam, stirring until aromatic.
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Add Coconut Milk: Pour in the thin coconut milk and stir gently, being careful not to let it boil over. Allow it to simmer until it reaches a gentle boil.
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Incorporate the Tofu: Add the fried tofu to the pan and cook for about 3-4 minutes, allowing the flavors to meld.
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Add Vegetables: Stir in the chopped kacang panjang and season with salt and mushroom seasoning to taste. Cook for an additional minute.
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Finish with Thick Coconut Milk: Finally, pour in the thick coconut milk, mixing gently until the dish comes to a final boil. Taste and adjust the seasoning as necessary.
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Serve: Once everything is well combined and heated through, remove from heat and serve warm. Enjoy your flavorful Tahu Masak Kuning with rice or as part of a larger meal!
This delightful dish showcases the ultimate harmony of flavors, perfect for any occasion!
