This tantalizing dish, known as “Tumis Cumi Asin Pedas Campur Tahu,” combines the savory depth of salted squid with the creamy texture of tofu, all enhanced by a spicy kick. Perfect for a hearty meal, this recipe is both flavorful and satisfying.
Ingredients:
- 75 grams salted squid (cleaned, fried until crispy but not overdone)
- 4 pieces tofu (cleaned, cut into small cubes, and fried until half-cooked)
- 10 Thai bird chilies
- 2 tomatoes
- 3 cloves garlic
- 5 shallots
- 1 teaspoon sugar
- 5 tablespoons sweet soy sauce
- Optional: galangal and bay leaves (not used in this recipe)
Instructions:
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Prepare the Salted Squid:
- Rinse the salted squid thoroughly and soak it in hot water to soften. Drain well, then fry until crispy but not overly dry. Once cooled, cut into bite-sized pieces.
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Prepare the Tofu:
- Clean the tofu, cut it into small cubes, and fry until it is half-cooked. Drain and set aside.
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Prepare the Aromatics:
- Wash all the spices and vegetables. Slice the bird chilies, tomatoes, garlic, and shallots.
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Stir-Fry the Aromatics:
- Heat oil in a pan over medium heat. Sauté the sliced garlic, shallots, and chilies until fragrant and golden.
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Combine Ingredients:
- Add the crispy salted squid to the pan and stir well to mix with the aromatics.
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Add Tofu and Seasonings:
- Incorporate the half-cooked tofu into the pan. Add sugar and sweet soy sauce, stirring to combine thoroughly. If needed, add a splash of water to achieve the desired consistency.
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Simmer:
- Continue to cook until the dish is well combined and the tofu is heated through. Adjust seasoning to taste.
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Serve:
- Once everything is well mixed and the flavors have melded together, remove from heat. Serve hot and enjoy your deliciously spicy salted squid with tofu stir-fry!
This dish is best enjoyed with steamed rice and can be a delightful addition to any meal. Its unique combination of textures and flavors makes it a standout favorite in any recipe collection.