Pepes Tahu Kemangi: Indonesian Spiced Tofu Delight
Ingredients:
- 20 pieces of firm tofu (tahu putih)
- 1 handful of basil leaves (daun kemangi), washed and drained
- Salt to taste
- 1/2 teaspoon chicken bouillon powder (such as Masako)
- Banana leaves (daun pisang), for wrapping
- Toothpicks
- Bay leaves (daun salam), to taste
- 2 stalks lemongrass (serai), white part only, sliced
- For the spice paste (bumbu halus):
- 10 shallots (bawang merah)
- 5 cloves garlic (bawang putih)
- 5 red curly chilies (cabe merah keriting)
- 5 red bird’s eye chilies (cabe rawit merah)
Instructions:
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Prepare the Tofu Mixture:
- Begin by mashing the tofu until it is well crumbled.
- In a large mixing bowl, combine the mashed tofu with salt, chicken bouillon powder, and the prepared spice paste.
- Add the basil leaves and mix thoroughly. Adjust the seasoning to taste.
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Wrap the Tofu:
- Cut the banana leaves into squares large enough to wrap around the tofu mixture.
- Place a portion of the tofu mixture in the center of each banana leaf square.
- Add a few bay leaves and slices of lemongrass on top of the tofu mixture.
- Fold the banana leaves around the tofu to form a secure packet and fasten with toothpicks to keep everything in place.
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Steam the Tofu:
- Arrange the wrapped tofu packets in a steamer.
- Steam over boiling water for approximately 40 minutes, or until the tofu is cooked through and infused with the flavors.
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Grill and Serve:
- Once steamed, the tofu packets can be grilled for additional flavor and texture if desired.
- To serve, remove the banana leaves and enjoy the Pepes Tahu Kemangi warm.
Enjoy your Pepes Tahu Kemangi as a flavorful and aromatic Indonesian dish that pairs perfectly with steamed rice or as part of a larger meal.
