Sweet and Spicy Tofu with Gendot Chilies

Oseng Tahu with Gendot Chilies: A Flavorful Indonesian Delight

Ingredients:

• 1 packet of gendot chilies (approximately 10 pieces)
• 3 blocks of tofu, cut into 4 pieces each
• Spice Paste:
  • 5 cloves of red shallots
  • 4 cloves of garlic
  • 3 roasted candlenuts
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 6 tablespoons sweet soy sauce (kecap manis)
  • 500 ml water
  • 1/2 teaspoon chicken bouillon powder (optional)

Instructions:

1. Prepare the Chilies: Clean the gendot chilies thoroughly, keeping the stems intact. Slice the tips of each chili.

2. Cook the Spice Paste: In a pan, heat a bit of oil and sauté the spice paste ingredients until fragrant. The paste should include the red shallots, garlic, and roasted candlenuts. Once aromatic, add the water, brown sugar, salt, sweet soy sauce, and chicken bouillon powder if using. Adjust seasoning to taste. Allow the mixture to simmer until the liquid slightly reduces.

3. Combine Ingredients: Add the gendot chilies and tofu pieces to the pan. Stir well to ensure the tofu and chilies are coated with the flavorful sauce. Continue to cook until the dish reaches a rolling boil and the tofu absorbs the flavors.

4. Finish Cooking: Let the dish simmer until the liquid is mostly absorbed and the sauce thickens. Once the water level is reduced to your desired consistency, turn off the heat.

5. Serve: Transfer the oseng tahu with gendot chilies to a serving dish and enjoy warm.

This recipe combines the bold flavors of Indonesian cuisine with a touch of sweetness and spice, making it a delightful addition to any meal.