Tumis Kerang Tahu Cabe Hijau Ale
This delightful dish of Tumis Kerang Tahu Cabe Hijau Ale brings together the briny goodness of shellfish with the comforting texture of tofu, all enlivened by vibrant green chilies and aromatic spices. Perfect for a quick dinner or as part of a larger feast, this recipe is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Kerang (shellfish) | 1/2 kg |
| Tahu (tofu) | 1 piece (cut into small cubes) |
| Bawang putih (garlic) | 3 cloves |
| Bawang merah (shallots) | 7 cloves |
| Cabe rawit (bird’s eye chili) | 10 pieces |
| Cabe hijau (green chili) | 4 pieces |
| Ale (fermented beverage) | A handful |
| Tomat (tomato) | 1 piece |
| Lengkuas (galangal) | 1 small piece |
| Daun salam (bay leaves) | 2 leaves |
| Kecap manis (sweet soy sauce) | 2 tablespoons |
| Gula (sugar) | To taste |
| Garam (salt) | To taste |
| Penyedap rasa (seasoning) | To taste |
| Air (water) | As needed |
Instructions
- Prepare the Shellfish: Begin by cleaning the shellfish thoroughly, then set them aside.
- Fry the Tofu: Heat oil in a pan and fry the cubed tofu until golden brown. Remove and set aside.
- Sauté the Aromatics: In the same pan, add sliced shallots, minced garlic, bird’s eye chilies, green chilies, ale, chopped tomato, bay leaves, and sliced galangal. Sauté until fragrant.
- Combine Ingredients: Add the cleaned shellfish and fried tofu to the pan, stirring to combine everything well.
- Simmer: Pour in enough water to cover the ingredients. Allow the mixture to simmer for a few minutes.
- Season: Add seasoning, sugar, salt, and sweet soy sauce. Taste and adjust the flavors as needed. Allow the mixture to simmer until the water reduces and the shellfish is tender.
- Serve: Once cooked, remove from heat and serve hot. Enjoy your Tumis Kerang Tahu Cabe Hijau Ale with steamed rice!
This vibrant dish offers a delightful medley of flavors and textures, showcasing the unique taste of traditional Indonesian cuisine. Enjoy!
