Steak Tahu Cangkalang: A Delightful Indonesian Dish
Indulge in the rich flavors of Indonesian cuisine with this delectable recipe for Steak Tahu Cangkalang, a mouthwatering tofu steak enhanced with savory fish and aromatic spices. Perfect for a hearty meal, this dish is sure to impress your family and friends with its unique blend of textures and tastes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Firm tofu | 1 medium piece |
| Cornstarch | ½ tablespoon |
| All-purpose flour | 1 tablespoon |
| Cangkalan fish, finely chopped | 100 grams |
| Egg | 1 whole |
| Turmeric powder | ½ teaspoon |
| Breadcrumbs | As needed |
| Sweet soy sauce | 1 tablespoon |
| Tomato sauce | 1 tablespoon |
| Spicy seasoning powder | 1 teaspoon |
| Oyster sauce | 1 teaspoon |
| Cooking oil | As needed |
| Water | As needed |
For Ground Spices:
| Ingredient | Quantity |
|---|---|
| Shallot | 1 piece |
| Garlic | 1 clove |
| Bird’s eye chili | 5 pieces |
| Green onions (scallions) | 2 stalks |
For Vegetables:
| Ingredient | Quantity |
|---|---|
| Long green beans, cut into pieces | 2 stalks |
| Potato, diced | 1 piece |
| Carrot, sliced | 1 piece |
| Thai basil (optional) | A handful |
Instructions
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Prepare the Tofu Mixture: Begin by creating the tofu mixture. In a mixing bowl, mash the firm tofu until smooth. Add the cornstarch, all-purpose flour, finely chopped cangkalan fish, one egg, and 2 tablespoons of breadcrumbs to the bowl. Incorporate the turmeric powder for its vibrant color and earthy flavor. Mix well until all ingredients are fully combined.
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Blend the Spices: In a mortar and pestle or food processor, grind the shallot, garlic, bird’s eye chili, and green onions until you achieve a smooth paste. Reserve half of this spice mixture and combine the remaining portion with the tofu mixture from step one. This will infuse your steak with aromatic flavors.
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Shape the Steaks: Take a portion of the tofu mixture and shape it into a ball, then flatten it gently to form a steak. Dip the formed steak into the beaten egg, allowing excess to drip off, and then coat it thoroughly with breadcrumbs to achieve a crispy exterior.
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Fry the Steaks: Heat cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the breaded tofu steaks to the pan. Fry until they turn golden brown and crispy, usually about 4-5 minutes per side. Once cooked, transfer the steaks to a plate lined with paper towels to absorb excess oil.
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Prepare the Sauce: In the same pan, add the remaining spice mixture you reserved earlier and sauté until fragrant, approximately 2 minutes. Pour in a small amount of water, followed by the tomato sauce, sweet soy sauce, oyster sauce, and spicy seasoning powder. Stir to combine, allowing the sauce to simmer. As it cooks, gradually add the cornstarch slurry (made by dissolving cornstarch in water) to thicken the sauce. Once the mixture reaches a rich consistency, remove it from the heat.
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Cook the Vegetables: In a separate pot, bring water to a boil. Add the long green beans, diced potato, and sliced carrot. Boil until the vegetables are tender yet crisp, about 3-4 minutes. Drain and set aside.
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Serve: To plate your dish, place the crispy tofu steak on a serving plate and generously drizzle the savory sauce over the top. Arrange the boiled vegetables alongside the steak for a colorful presentation. Optionally, garnish with fresh Thai basil for added flavor.
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Enjoy: Serve your Steak Tahu Cangkalang hot, accompanied by steamed rice or on its own as a delicious, vegetarian-friendly main course. Savor the delightful flavors and textures that make this dish a true Indonesian treasure.
This recipe not only highlights the rich culinary traditions of Indonesia but also provides a nutritious and delicious option for any meal. Whether you’re an experienced cook or a novice in the kitchen, this Steak Tahu Cangkalang is an excellent choice to impress your loved ones with your culinary skills. Enjoy this flavorful journey into Indonesian cuisine!
