Ingredients
| Ingredient | Quantity |
|---|---|
| Cabe gendot | ½ kg |
| Tahu putih | 1 pack (5 pieces) |
| Cabe rawit merah | 10 pieces |
| Cabe merah keriting | 5 pieces |
| Bawang putih | 5 cloves |
| Bawang merah | 7 cloves |
| Bawang bombay | 1 small onion |
| Lengkuas | 1 piece (thumb-sized) |
| Daun salam | 2 leaves |
| Tauco | 5 tablespoons |
| Tomat | 2 pieces |
| Kecap manis | 1 tablespoon |
| Saus tiram | 1 tablespoon (preferably Panda) |
| Garam | to taste |
| Penyedap rasa | to taste |
| Gula putih | to taste |
Instructions
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Preparation: Cut the cabe gendot into quarters if large, or halves if small, and set aside. Slice the tahu into your preferred shapes and fry until golden, being careful not to overcook.
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Chop Aromatics: Finely slice the cabe rawit, cabe merah keriting, bawang putih, bawang merah, and bawang bombay. Also, chop the lengkuas and tomat.
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Sauté: In a hot pan, sauté the bawang merah and bawang bombay until fragrant. Add the cabe rawit, cabe merah keriting, and lengkuas, cooking until softened.
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Flavor It: Stir in the tauco, kecap manis, and saus tiram, mixing well until aromatic and slightly oily.
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Combine Ingredients: Add the cabe gendot, fried tahu, tomat, garam, daun salam, and a pinch of gula putih and penyedap rasa. Mix thoroughly and add a splash of water.
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Cook: Allow the mixture to simmer until the cabe gendot is just tender yet still crunchy, and the sauce has reduced slightly. Adjust seasoning as necessary.
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Serve: Remove from heat and serve hot, ensuring the cabe gendot maintains its crispness and flavor. Enjoy with rice or as a side dish!
This vibrant dish showcases the ultimate blend of flavors and textures, perfect for any meal.