Tahu Goreng Bumbu Pecel
Ingredients
| Quantity | Ingredient |
|---|---|
| 10 | Long green beans (cut into 1m pieces) |
| 300g | Cabbage (thinly sliced) |
| 3 | Tofu (cubed) |
| 1 | Cucumber (sliced) |
| 2 | Hard-boiled eggs |
| – | Crackers (optional) |
| For the Peanut Sauce | |
| 300g | Fried peanuts |
| 5 | Shallots |
| 5 | Garlic cloves |
| – | Brown sugar (to taste) |
| – | Salt and seasoning (to taste) |
| 1 inch | Kencur (aromatic ginger) |
| 3 | Large red chilies |
| 5 | Bird’s eye chilies |
| 2 | Kaffir lime leaves (torn, veins removed) |
| 2 tbsp | Tamarind water |
Instructions
- Prepare the Ingredients: Gather all ingredients for the dish.
- Boil the Vegetables: Cook the long green beans and cabbage in boiling water until tender. Leave the cucumber raw for crunch.
- Fry the Tofu: In a hot pan, fry the cubed tofu until golden brown, then set aside.
- Arrange the Platter: On a serving plate, arrange the boiled vegetables, fried tofu, and sliced cucumber.
- Prepare the Peanut Sauce: In a pan, briefly fry the peanuts and then the shallots, garlic, and chilies until fragrant and wilted (do not include tamarind and sugar yet). Blend the mixture until smooth.
- Mix the Sauce: Add salt, seasoning, brown sugar, and tamarind water to the blended mixture. If too thick, add a little water to achieve the desired consistency. Taste and adjust seasoning as needed.
- Serve: Generously pour the peanut sauce over the arranged vegetables and tofu. For added flavor, include sliced hard-boiled eggs and crackers for crunch. Enjoy this delightful dish that perfectly balances flavors and textures!
This recipe not only showcases the rich flavors of Indonesian cuisine but also embodies the warmth and love of cooking. Enjoy the ultimate experience with Tahu Goreng Bumbu Pecel!
