Sayur Tahu Campur
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fried Tofu | 2 pieces, cut in half and diced |
| Bean Sprouts | A handful or two |
| Napa Cabbage | 1/2, chopped finely |
| Red Chili Peppers | 2-3, sliced |
| Green Chili Pepper | 1, sliced |
| Shallots | 3 cloves, sliced |
| Garlic | 4 cloves, minced |
| Onion | 1, sliced |
| Kaffir Lime Leaves | 2 leaves, cut |
| Oyster Sauce | 5 drops |
| Soy Sauce | 5 drops |
| Ground Pepper | To taste |
| Water | As needed |
Instructions:
- Begin by slicing the onion, shallots, garlic, red and green chilies, and prepare the kaffir lime leaves by trimming their edges.
- In a pan, heat oil and sauté the sliced onion until fragrant and golden. Add the minced garlic and sauté until slightly golden.
- Incorporate the shallots, red and green chilies, and kaffir lime leaves into the pan, cooking until aromatic.
- Season with ground pepper, oyster sauce, and soy sauce, stirring until well mixed and fragrant.
- Add the bean sprouts and fried tofu to the mixture, ensuring that at least half of the tofu is submerged in water to absorb the flavors.
- Fold in the Napa cabbage and mix thoroughly. Allow to cook until the mixture comes to a boil; for a drier dish, cook until the water evaporates.
- Serve hot and enjoy your delicious Sayur Tahu Campur!
Enjoy your cooking adventure!
