Tahu Gejrot Cirebon: A Flavorful Indonesian Tofu Delight
Tahu Gejrot Cirebon is a traditional Indonesian dish originating from the city of Cirebon, known for its bold flavors and delightful combination of spicy and sweet elements. This dish showcases crispy tofu drenched in a zesty, tangy sauce, making it a perfect appetizer or a side dish to complement your main meals. With a few simple ingredients, you can recreate this authentic taste of Indonesia right in your kitchen. Let’s explore the recipe in detail!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu Pong/Tahu Sumedang | 10 pieces |
| Red Shallots (Bawang Merah) | 4 cloves |
| Garlic (Bawang Putih) | 1 clove |
| Small Green Chilies (Cabe Hijau) | 10 pieces |
| Bird’s Eye Chili (Cabe Rawit) | 2 pieces (optional) |
| Palm Sugar (Gula Merah) | 2 pieces |
| Salt (Garam) | ½ teaspoon |
| Indonesian Lime (Jeruk Sambal) | 1 piece (substituted with Jeruk Limau) |
| Water (Air Matang) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 10 g |
| Carbohydrates | 18 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | 150 mg |
Instructions
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Prepare the Tofu: Begin by heating oil in a frying pan over medium heat. Once hot, carefully add the tofu pieces and fry them until they are golden brown and crispy on the outside, about 3-5 minutes. Remove the tofu from the pan and drain on paper towels to absorb excess oil. After frying, cut each tofu piece into quarters for easier serving.
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Make the Sauce: In a mortar and pestle (or a food processor), add the bird’s eye chilies and small green chilies. Grind them until they form a coarse paste. Next, add the red shallots and garlic, continuing to grind until all ingredients are well combined but still slightly chunky. Then, add the palm sugar and salt, and grind until it is incorporated into the mixture. Gradually pour in a little water to achieve a saucy consistency, mixing until smooth.
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Combine and Serve: Arrange the fried tofu pieces on a serving plate. Drizzle the sauce generously over the tofu, ensuring each piece is well-coated. Squeeze the Indonesian lime juice over the top for an extra burst of flavor.
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Garnish and Enjoy: Serve the Tahu Gejrot warm as a delightful appetizer or side dish. The combination of crispy tofu and a spicy, tangy sauce is sure to tantalize your taste buds.
Cooking Tips
- Adjust the Spice: Feel free to adjust the number of chilies based on your heat preference. For a milder version, you can skip the bird’s eye chili entirely.
- Vegan Option: This recipe is naturally vegan, making it a perfect choice for those following a plant-based diet.
- Serving Suggestion: Pair Tahu Gejrot with steamed rice or enjoy it as a standalone snack with your favorite beverage.
Conclusion
This Tahu Gejrot Cirebon recipe encapsulates the essence of Indonesian cuisine with its bold flavors and vibrant colors. Whether you’re looking to impress guests or simply satisfy your cravings for something deliciously different, this dish is an excellent choice. Enjoy the authentic taste of Cirebon from the comfort of your home, and don’t forget to share this recipe with fellow food lovers!
This detailed presentation aims to inspire your culinary journey with a classic Indonesian dish that embodies both tradition and flavor. Enjoy cooking!
