Spicy Indonesian Stir-Fry: Cow Skin & Tofu Delight

Oseng Cecek (Cow Skin) Mix with Dried Tofu (Tahu Apung)

Ingredients:

• 1 pack of cow skin (cecek)
• 1 pack of dried tofu (tahu apung)

Spices:

• 2 cloves of garlic
• 2 shallots
• 2 small chilies (cengek)
• 3 green curly bird’s eye chilies (cabe rawit keriting)

Additional Seasonings:

• Salt to taste
• Beef-flavored seasoning (Masako) to taste
• A pinch of ground pepper (optional, but recommended)
• Sugar to taste
• Sweet soy sauce to taste (adjust for desired sweetness)
• 1 glass of water

Instructions:

1. Preparation:

   • Slice the cow skin into thin, long strips.
   • Cut the dried tofu into small cubes.
   • Thinly slice the garlic and shallots.
   • Diagonally slice the small chilies and green curly bird’s eye chilies for a playful appearance.

2. Frying:

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   • Fry the cow skin and dried tofu briefly. Do not overcook; once done, drain and set aside.

3. Stir-Frying:

   • In a pan, sauté the sliced garlic, shallots, and chilies until they become fragrant.
   • Add the drained cow skin and dried tofu to the pan, mixing them well with the sautéed spices.

4. Seasoning:

   • Season with salt, sugar, ground pepper (if using), and beef-flavored seasoning (Masako). Mix well to combine.

5. Simmering:

   • Pour in 1 glass of water and add sweet soy sauce according to your taste preference.
   • Allow the mixture to simmer until the water reduces but is not completely absorbed, ensuring a flavorful sauce.

6. Serving:

   • Once the dish is ready, serve hot and enjoy the delightful blend of textures and flavors.

A Delightful Culinary Adventure: Oseng Cecek Mix with Dried Tofu

Welcome to another culinary adventure with Love with Recipes! Today, we’re diving into the rich and savory world of Indonesian cuisine with a unique dish that combines the textures of cow skin and dried tofu. Oseng Cecek Mix with Dried Tofu, or as locally known, Oseng Cecek Mix Tahu Apung, is a flavorful stir-fry that promises to tantalize your taste buds and bring a burst of exotic flavors to your table.

Ingredients Breakdown:

Cow Skin (Cecek): This ingredient is known for its chewy texture and ability to absorb flavors. When thinly sliced and cooked properly, it adds a unique dimension to the dish.

Dried Tofu (Tahu Apung): Also known as floating tofu, this variety is light and porous, making it perfect for absorbing the rich flavors of the spices and seasonings.

Spices and Seasonings:

Garlic and Shallots: These aromatic staples form the flavor base of the dish, offering a sweet and savory undertone.

Small Chilies and Green Curly Bird’s Eye Chilies: These chilies bring a kick of heat and vibrant color, making the dish visually appealing and deliciously spicy.

Seasonings: A combination of salt, sugar, ground pepper, beef-flavored seasoning (Masako), and sweet soy sauce ensures a balanced and savory profile with a hint of sweetness.

Step-by-Step Guide:

1. Preparation:
Begin by preparing your ingredients. Slice the cow skin into thin, long strips for an even cook. Cut the dried tofu into small, bite-sized cubes. Next, thinly slice the garlic and shallots. For the chilies, a diagonal cut will not only make them cook evenly but also add a decorative touch to the dish.

2. Frying:
Heat a small amount of oil in a pan and fry the cow skin and dried tofu separately. The goal here is to lightly brown them, enhancing their texture without overcooking. Once done, drain any excess oil and set them aside.

3. Stir-Frying:
In a clean pan, heat a bit of oil and add the sliced garlic, shallots, and chilies. Sauté these until they release their fragrant aroma, creating a robust base for the dish. Add the fried cow skin and tofu to the pan, stirring to coat them with the aromatic mixture.

4. Seasoning:
It’s time to season your dish. Add salt, sugar, ground pepper (if you like a bit of extra heat), and beef-flavored seasoning. Stir well to ensure the seasonings are evenly distributed.

5. Simmering:
Pour in a glass of water and add sweet soy sauce according to your preference. If you like your dishes sweeter, feel free to add a bit more. Let the mixture simmer, allowing the flavors to meld together and the water to reduce slightly. The key is to have a bit of sauce left to keep the dish moist and flavorful.

6. Serving:
Your Oseng Cecek Mix with Dried Tofu is now ready to be served! This dish pairs wonderfully with steamed rice, making for a satisfying meal that is both unique and packed with flavor.

Tips and Variations:

• Spiciness Level: Adjust the amount of small chilies and bird’s eye chilies based on your heat tolerance. For a milder version, reduce the number of chilies or use a milder variety.
• Sweetness: The amount of sweet soy sauce can be adjusted to your liking. If you prefer a sweeter dish, feel free to add more.
• Additional Vegetables: For added texture and nutrition, consider adding vegetables like bell peppers, carrots, or green beans to the stir-fry.

Conclusion:

Oseng Cecek Mix with Dried Tofu is a delightful dish that showcases the versatility of Indonesian cuisine. The combination of chewy cow skin, porous dried tofu, and a medley of spices creates a harmonious blend of textures and flavors that is sure to impress. Whether you’re new to Indonesian cooking or a seasoned pro, this recipe is a must-try for anyone looking to explore the rich culinary heritage of Indonesia. So, gather your ingredients, follow the steps, and enjoy a delicious meal that brings a taste of Indonesia to your home. Happy cooking!