Spicy Tofu and Shrimp Delight

Spicy Tofu and Shrimp Soup (Sup Tahu Udang Pedas)

Ingredients:

• 5 pieces of tofu, cut into cubes
• 250 grams of peeled shrimp
• 5 red shallots
• 4 cloves of garlic
• 4 curly red chilies
• 5 bird’s eye chilies
• 1 candlenut
• Salt, to taste
• Ground black pepper, to taste
• Mushroom broth powder, to taste
• Cooking oil, for frying
• Evaporated milk (or condensed milk diluted with water), as needed

Instructions:

1. Prepare the Tofu:

   • Heat a generous amount of oil in a pan over medium heat.
   • Fry the tofu cubes until they are golden brown and crispy on all sides. Remove and drain on paper towels.

2. Blend the Aromatics:

   • In a blender, combine the red shallots, garlic, curly red chilies, bird’s eye chilies, and candlenut.
   • Blend until you achieve a smooth paste.

3. Cook the Spices and Shrimp:

   • In the same pan used for frying tofu, add a bit more oil if necessary.
   • Sauté the blended spice paste until fragrant and slightly golden.
   • Add the peeled shrimp to the pan and cook until they turn pink and opaque.

4. Combine Ingredients:

   • Gently stir in the fried tofu cubes.
   • Season the mixture with salt, ground black pepper, and mushroom broth powder to taste.
   • Mix well to ensure the tofu and shrimp are evenly coated with the spices.

5. Add Milk and Finish:

   • Pour in the evaporated milk (or diluted condensed milk) and stir.
   • Continue to cook until the mixture is fragrant and the soup begins to simmer.
   • Taste and adjust seasoning as needed.

6. Serve:

   • Once the soup is aromatic and has reached a pleasant consistency, remove from heat.
   • Serve hot and enjoy!

Tips:

• Adjust the level of spiciness by varying the amount of bird’s eye chilies and curly red chilies according to your preference.
• For a richer flavor, consider using homemade broth instead of mushroom broth powder.

Enjoy your Spicy Tofu and Shrimp Soup, a delightful fusion of flavors with a kick of heat!