Sayur Tahu Jengkol Recipe
Ingredients:
- 10 pieces of yellow tofu
- 1/4 portion of jengkol (Indonesian jengkol beans)
- 2 packages of Kara coconut milk
- Salt, to taste
- Powdered broth (seasoning), to taste
- White sugar, to taste
- Bay leaves
- Ground Spices:
- 6 shallots
- 5 garlic cloves
- 8 large red chilies
- 5 candlenuts
Instructions:
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Prepare the Jengkol:
- Start by cleaning the jengkol beans and then boil them until they become tender. Once cooked, allow them to cool slightly before pressing them gently. This step helps the spices to penetrate the jengkol better.
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Prepare the Tofu:
- Cut the yellow tofu into triangular pieces and fry them until they are golden brown and slightly crispy. The tofu should have a firm texture with a light golden color.
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Cook the Spices:
- In a pan, sauté the ground spices until they are aromatic and fully cooked. The spices include shallots, garlic, red chilies, and candlenuts.
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Combine Ingredients:
- Add the bay leaves to the sautéed spices. Next, incorporate the fried tofu and boiled jengkol into the pan. Pour in enough water to cover the ingredients. Allow the mixture to come to a boil.
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Add Coconut Milk and Seasonings:
- Stir in the Kara coconut milk, and season with salt, powdered broth, and white sugar. Let the dish simmer until the liquid reduces and the flavors meld together. Make sure to stir occasionally to prevent the coconut milk from curdling.
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Final Adjustments:
- Taste the dish and adjust the seasoning as needed. Continue to simmer until the sauce thickens slightly and the tofu and jengkol are well infused with the spices.
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Serve and Enjoy:
- Serve your Sayur Tahu Jengkol warm. This dish pairs wonderfully with steamed rice and makes a delightful addition to any meal.
Enjoy the rich flavors of this traditional Indonesian dish that combines the unique taste of jengkol with savory tofu in a creamy, spiced coconut milk sauce.
