Tahu Goreng Bacem (Bean Curd Boiled With Spices, Then Fried)
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.
