Ingredients:
6 pieces of white bean curd or 12-15 pieces of yellow fried bean curd
For the filling:
4 shallots or a bunch of spring onions, chopped
1 tbs chopped seledri (flat-leafed parsley) or coriander leaves
3 cloves garlic, sliced finely
30 g (1 oz) minced beef or pork or, if you want this to be a vegetarian dish, 1 cup finely diced carrots and potatoes
2 tsp cornflour
Pepper and salt
2 tbs water
1 small egg
Oil or butter
If you are using white bean curd, scoop out a little of it with a teaspoon to make a hole in the middle of the block about the size of a small egg-cup. With the yellow bean curd, which comes in smaller chunks, you will need to cut away the ’skin’ on one side and scoop out the hole with a small knife. In either case, chop the bean curd that you have removed and mix it with the meat, or the carrots and potatoes.
Now heat about 2 tablespoons of oil or melted butter in a saucepan. When it is hot, put in the chopped shallots or spring onions and the garlic. Stir-fry for a minute or so and add the bean curd mixed with the meat or carrots and potatoes. Continue stir-frying for another 4 or 5 minutes. Add cornflour, salt, and pepper, chopped seledri or coriander leaves, and water. Mix well. Turn the heat down and let everything cool a little before adding the egg, well beaten. Stir everything together thoroughly with a spoon and then fill the holes in the bean curd with the mixture.
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Ingredients:
4 pieces of bean curd
2 cloves garlic
4 tbs tamarind water
Salt
Vegetable oil
Cut each piece of beans curd in half. Crush the garlic, put it in the tamarind water, and season with salt. Dip the bean curd pieces into this water before dee-frying them until golden brown.
You can eat Tahu Goreng as a snack or as a first course with Sambal Kecap or as just another side dish in a rijsttafel. Alternatively, you can make it into Tahu Campur.
Ingredients:
350 g (12 oz) bean curd
1 small onion
2 cloves garlic
1 tsp ground coriander
1/2 tsp ground ginger
1 salam leaf or bay-leaf
A pinch of ground laos (galingale)
1 heaped tsp brown sugar
1/2 chilli powder
1 cup tamarind water
Salt
1 cup water
Vegetable oil
Four chunks of bean curd, just as they come from the shop. Cut each chunk into two and boil them all with the same ingredients that you would use for The Tempe Bacem-but for 30 minutes only. Then fry and serve in the same way.
Ingredients:
4 Tahu Goreng
120 g (4 oz) beansprouts
2 medium-sized potatoes
1/4 cucumber
Seledri (flat-leaved parsley)
8-10 emping melinjo
For the sauce:
1 cabe rawit or a pinch of chilli powder (use more chilli if you like your food hot)
2 cloves garlic (optional)
3 heaped tbs Kacang Goreng
1 tbs dark soya sauce
1 tsp Bovril (This is not as un-Indonesian as it may sound. At home I would use petis udang, which looks rather like Bovril and taste very similar, it is made from shrimps)
Juice of 1/2 a lime or 1/2 a lemon
2 tbs hot boiled water
Clean the beansprouts and put them in boiling water with a little salt. Cover and leave them for 6 minutes, then drain and keep them warm. Peel the potatoes, slice them thin, and fry them crisp. Peel and slice the cucummber, chop the seledri, and fry the emping.
Now make the sauce. Pound the cabe rawit or chilli powder, the garlic and the Kacang Goreng into fine powdery paste. Put this in a bowl with the soya sauce. Bovril and lime juice,; mix well together and add the water. Mix well again.
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Ingredients:
4 pieces of bean curd
30 g (1 oz) so-un (vermicelli made from green bean starch)
1 small onion
2 cloves garlic
4 tbs dark soya sauce
1 tbs tomato ketchup
Fried onion and parsley for garnishing
1 cup water
Vegetable oil or butter
Cut each piece of bean curd in half. Soak the so-un in cold water for 30 minutes. Slice the onion finely and crush the garlic.
Put 3 tablespoonfuls of oil or butter in a frying-pan, and fry the tahu for 3 minutes on each side. Keep the pieces warm.
Put another tablespoonful of oil or butter in the pan, and fry the onion for about 2 minutes. Add the garlic, soya sauce and tomato ketchup. Put in the bean curd and water, and simmer slowly for 4 minutes. Then add the so-un and turn the heat a little higher; go on cooking for 3 minutes more. Serve hot, garnished with chopped parsley and fried onions.
Ingredients:
