Mangut Ikan Bandeng Asap (Smoked Milk Fish in Coconut Sauce)

This was one of my childhood menus, which Mom used to cook for us. I really like the combination of smokey aroma and spiciness of it. Normally we used smoke stingray fish, but since it could not be found in Canada, I replaced it with this smoked deboned milk fish.

Ingredients:
- 1 smoked deboned Milk fish, cut into 4
- 1 block medium firm tofu, cut into triangle shapes, fry until half-cooked
- 1 block tempeh, cut into triangle shapes, fry until golden brown
- 3 bilimbi, cut into small pieces
- 3 Indonesian bay leaves
- 4cm of galangal, crack it with pestle
- 3 lime leaves
- 10 chili paddy or bird's eye chili
- 5 cloves of shallot
- 7 cloves of garlic
- 6 candle nuts
- 1 tsp of shrimp paste
- 1 tsp of ground turmeric
- 1 can of coconut milk
- salt
- sugar
- oil for frying and saute
- 700mL of water

In a chopper, chop chili, onion, garlic, candle nuts and shrimp paste until smooth. Saute it with a little bit of oil in a pan for 2minutes. Then transfer it into boiling water in a pot. Add bay leaves, lime leaves, galangal and ground turmeric. Continue to cook until boiling again. Add fried tofu, tempeh, and bilimbi. Add coconut milk and adjust the taste with salt and sugar. Stir it while cooking. At last add the smoked fish and continue to cook for another 2minutes.
Serve warm with steamed rice.

Crispy Tofu with Dipping Sauce

Recently, my dear husband who is a well-known meat eater switches his eating habit. Well, he still loves to eat meat though, but he's been asking more for veggies, fish and tofu. The last one is his addiction now. I've tried to prepare it in various way, steaming, another steaming with some filling, frying and other variation of cooking. And I decided to make snack from tofu. Got the recipe from my former student, and ended up modified it. Here is the recipe.

Ingredients :
- 1-2 square firm tofu (this time I used traditional tofu but found out it's too watery/moist and hard to dry out)
- plain flour + seasoning + pepper --> mix well (I used: coriander powder, salt, garlic powder, no pepper since my J does not like pepper)
- beaten egg
- bread crumbs (I used panko)
- frying oil

Directions:
Cut the one square tofu into 4 pieces and let it dry (I tapped it with paper towel). Dip in the flour then egg, lastly bread crumb. Fry until golden brown. Dry up the excessed oil with paper towel.

Ingredients for dipping sauce :
- 1-2 cloves garlic (chopped)
- 2 cm of ginger (chopped)
- water
- 1tsp rice wine
- 2 tbsp oyster sauce
- 2 tsp sugar
- 1tsp sesame oil
- 2 tbsp light soy sauce

Directions:
Saute the garlic and ginger until fragrant, add bit water. Continue adding the rest of ingredients. Cook until boiling.

Steamed Seasoned Tofu+Shrimp+Mushroom (Botok Tahu)

Don't you just love the name of this meal? It is steamed, it's meat free (except for the little tiny shrimp, which you may omit)..it has to be healthy! And it's my husband's fave..it reminds him of a quiet remote place somewhere back in Indonesia. The fact, it is easy to prepare and so tasty..(I especially love the fragrant that came from the banana leaves). No need to believe me, just prove it yourself.

Ingredients:
4 blocks of medium firm tofu, mashed
150g small shrimp (no skin)
1 can of straw mushroom, discard the water
1 can of coconut milk
1 Tbsp of chicken broth powder
1 tsp of ground white pepper
2 egg
6 cloves of shallot, thinly sliced
8 cloves of garlic, thinly sliced
8 chili paddy, sliced (adjust the quantity to your preference)
2 stalks of lemon grass, cut into 4cm in length
4cm galangal, sliced
bunch of Indonesian bay leaves
bunch of lemon basil leaves
salt and sugar
banana leaves and toothpicks for wrapping

Directions:
In a big bowl mix well all of the ingredients, except bay leaves and lemon grass. Take a piece of banana leaves then place one bay leaf and a cut of lemongrass and top them up with the mixed ingredients. Wrap it and seal it with toothpick as shown on the above picture. Steam them for 45minutes. Serve warm with warm steamed rice.

Steamed-Ground Shrimp Stuffed Tofu - Putting My Palate-Memory into Real

To be frank, not many good Chinese restaurants in Edmonton (or I might not explore much, I would say). One which we often come for a lunch or dinner is Wok King, the one in China town. It is family oriented restaurant, it is not big, only have 6-4 seater tables and 2 or 3 round bigger tables. It ain't fancy either. But what we love about this restaurant is the taste of the foods they serve mostly are close to what we have back home. One of the foods we regularly ordering is this steamed ground shrimp stuffed tofu.

When we were there I tried to memorize the taste and think of what seasoning they put on, and one of these days I had a chance to try to make it at home. And this is what I want to share with you.

Ingredients:
- 3 blocks tofu, cut into rectangular shape (as shown on the pictures)
- 2 green onion

Stuffing:
- 200g shrimp, peeled (I added some ground chicken too)
- 3 cloves of garlic
- 1 clove of shallot
- 2 tsp of oyster sauce
- 1 tsp of ground white pepper
- 1Tbsp corn starch

Sauce:
- 6Tbsp soy sauce
- 1Tbsp rice wine
- 1Tbsp sesame oil
- 1Tbsp fine granulated sugar

Directions:
In a food processor, process all of the ingredients for stuffing, except corn starch until smooth. Transfer it into a bowl and add the corn starch and mix it well. Scoop out some of the center part of tofu to place the stuffing. Place the stuffing at the center of tofu, then steam it for 45minutes.
While waiting, prepare the sauce by mixing all of the ingredients for sauce. Warm it up in a microwave for 40seconds to allow the sugar to be easily dissolved.
To serve, place the steamed tofu on a serving plate, pour the sauce over and sprinkle some freshly cut green onion.

And score!

Mun Tofu (Mun Tahu) - My used to be SMS-Delivery Service Order

When I was single, lived and worked in Jakarta, Indonesia, I only sometimes cooked for myself. Some other times I bought food which was widely available in my neighborhood. When short messaging service was climaxly used, there were some restaurants or even food stalls which accepted delivery order through sms. I took this advantage of ordering the food too without having to get out of my bedroom. One of the dish which I often ordered from a Chinese restaurant is Mun Tofu. It has been almost 6 years I did not have this dish. This time I delivered it myself from my very own kitchen, since I won't be able to order it by sms-ing a Chinese restaurant here.

Ingredients:
- 3 blocks of soft tofu, cut into small cubes
- 250g of ground chicken meat
- 200g of shrimp
- 1/2 can of shitake mushroom, sliced
- 6cloves of garlic, chopped
- 4cm of ginger, cracked with pestle
- 3Tbsp of light soy sauce
- 1Tbsp of oyster sauce
- 1Tbsp of tapioca flour, diluted with a little bit of water

- 1tsp of ground white pepper
- sugar
- sesame oil
- water

Directions:
In a wok, saute garlic and ginger with sesame oil until fragrant. Then add ground chicken and stir until the color changed. Add shrimp and stir for 1minute and add tofu, soy sauce, oyster sauce, some water (app. 150mL), pepper, and sugar to taste. Cook until boiling. At last add tapioca solution to thicken the broth, stir it instantly. Serve it warm with steamed rice.

Semur Tahu Tempe

There is one particular small stall in Pati, Central Java which sell this kind of menu. It only opens early morning for several hours and always packed with people and food is gone fast there. I remember if I wanted to buy the food I had to get up early around 6am to be able to do so. I like the semur and crispy fried tempeh there.

Since I missed it, I tried to figure the recipe out based on my memory and prepared it in my kitchen last month. Hm...not bad at all...

Ingredients:
- 4blocks of tofu, cut into triangle shape and deep fry it until half-cooked
- 2blocks of tempeh, cut into chunks and deep fry it until half-cooked
- 1fistfull of dried small shrimp, soak in water for 30min, drain
- 6cloves of garlic, chop thinly
- 3cloves of small red onion, chop thinly
- 4cm of galangal
- 4cm of ginger
- 4 Indonesian bay leaves
- 1/2 can of coconut milk
- 2Tbsp of sweet soy sauce
- salt
- sugar
- water
- oil for saute

Directions:
In a wok saute garlic, onion, ginger with a little bit of oil until fragrant. Add bay leaves and galangal and continue to stir for another 2min. Add soaked dried shrimp and cook for 2minutes. Add app. 350ml of water and cook until boiling. Add sweet soy sauce, salt and sugar to taste. Stir it well. Add coconut milk and stir until boiling again. At last add the fried tofu and tempeh and cook for another 2min. Serve it with steamed rice.

Tahu Isi (Fried Veggie and Meat Stuffed Tofu)

Just want something to accompany our afternoon tea...

Ingredients:
- hard tofu, cut into triangle shapes and scoop out the center part
- 200gr of ground beef
- 2 carrots, dice it
- 2 green onion, chop thinly
- 4 cloves of garlic, chop thinly
- 1 clove of small red onion, chop thinly
- 1Tbsp of oyster sauce
- 1Tbsp of sesame oil
- 1tsp of ground white pepper
- salt
- sugar
- oil for frying

To make batter:
- 3 Tbsp of rice flour
- 2 Tbsp of maizena/corn flour
- 1 egg
- salt
- 1 tsp of ground coriander
- 1 tsp of garlic plus seasoning



Directions:
In a wok, saute garlic and onion with sesame oil until fragrant. Add ground beef a nd continue to cook and stir until change color. Add carrot, oyster sauce, and pepper, stir and cook for 4minutes. Adjust the taste with salt and sugar. At last add green onion. Let the temperature cool down. Take a spoon of it and stuff into the hole of tofu one by one until all is done. Put it aside.
Prepare the skin by mixing well all of the ingredients for batter and use it to dip the stuffed tofu before frying it (to get crunchy skin).
Deep fry stuffed tofu under medium heat until brownish. Serve while warm with some fresh chili and a cup of tea.

Rolade Tahu (Steamed Tofu Rolls)

After juggling from one errand to another, eventually I finished making this month menu and here I am gladly sitting in front of my computer to type the recipe to share with you my beloved readers....
Yes, it has been a hectic week for us, Bianca got itchiness since 3days ago due to cold allergic. The itch made her very uncomfortable and cranky and it influenced her little brother. I have been having sleeping deprivation for sure...But I thank God for giving me strength and good health so I am able to take care my precious.
So to participate in this monthly event held by Indonesian foodie bloggers, I am posting this steamed tofu rolls...

Ingredients:
- 4 blocks of medium firm tofu
- 12 shrimp, peel of the shells
- 8 baby carrots, dice it
- 10 harricot beans, slice it thinly
- 1 king oyster mushroom, dice it
- 2 cloves of small red onion
- 6 cloves of garlic
- 1tsp of ground nutmeg
- 1tsp of ground white pepper
- salt
- 2 eggs
- 2Tbsp of tapioca flour
- thinly made plain omelet

To make sauce:
- 1 clove of onion, chop thinly
- 4 cloves of garlic, chop thinly
- 1 tomato, cut into 12
- 2Tbsp of ketchup
- 4cm of ginger, cut into 3
- 2Tbsp of oyster sauce
- salt
- sugar
- 1tsp of ground white pepper
- 300ml water
- 1Tbsp of corn starch, dissolve in a little bit of water
- oil for saute



Directions:
In a chopper chop tofu, garlic, onion, and shrimp until smooth. Transfer it into a mixing bowl and then add diced carrot, mushroom and beans and mix it well. Add pepper, nutmeg, salt, egg and then tapioca flour and mix it well again. Place the thin omelet on a piece of aluminum foil and then put the mixing tofu in the middle and roll it into cylinder shape. Close the two end by folding the foil. Steam it for 45minutes.
To make sauce, saute onion, garlic and ginger until fragrant. Add tomato and cook for 5minutes. Add oyster sauce, salt, sugar, pepper and water. Cook until boiling. At last add corn starch solution and stir it instantly until thicken.

Ketoprak

The name can be confusing to some of you...since there is same term for very different meaning. This ketoprak is a name for food, but the other one is for Javanese traditional life show.
Ketoprak in food term means mixture of bean sprout, tofu, rice dumpling and vermicelli served with peanut sauce, no green veggies - this is what make it different with gado-gado or pecel.

Ingredients:
- 1 package of instant rice dumpling, boil for 30min, let it cool down and then cut into small cubes
- 4 blocks of tofu, cut into small cubes, fry it until half cooked
- 150gr of vermicelli, boil for 5min, drain it
- 250gr of bean sprouts, boil for 5min, drain it
- fried onion
- Indonesian crackers
- sweet soy sauce
- lime

To make peanut sauce:
- 200gr of peanut, roast it in an oven until cooked, let it cool
- 5 chili paddy (you may add some more if you want it spicier)
- 4cloves of garlic
- 2 lime leaves
- 2Tbsp of palm sugar
- 1tsp of tamarind
- water
- salt
- sugar



Directions:
To make peanut sauce: crush all of the ingredient to make the sauce in a blender. Add some water as needed until you get the desired consistency.
To serve, place cut rice dumpling, tofu, vermicelli and bean sprout on a plate, then pour the sauce and sprinkle some fried onion on top. Add some sweet soy sauce and drizzle some lime juice over. Add crackers at the side.

Terik Daging (Sweet Spiced Beef Stew)

Getting bored with rendang and other spicy recipe, this time I made sweet spiced beef and added with some tempeh and tofu. This meal came from central Java I guess, since the dominant taste is sweet. But it took us several days to finish it up.

Ingredients:
- 800gr beef flank, boil in water until tender and cut into small cubes
- 3 blocks of tofu, cut into 8 pieces each, deep fry it until half-cooked
- 1 block of tempeh, cut into 24 pieces, deep fry it until half-cooked
- 1/2 can of coconut milk
- 4 cloves of small red onion
- 8 cloves of garlic
- 5 candle nuts
- 1tsp of seedless tamarind
- 1 block of palm sugar
- 3 Indonesian bay leaves
- 4cm of galangal, cut into 2
- 2tsp of ground coriander
- 1tsp of ground cummin
- salt
- sugar
- oil for saute
- water



Directions:
In a blender, blend onion, garlic, candle nuts and tamarind with a little bit of water until smooth. Saute it with a little bit of oil in a pot until fragrant. Add bay leaves, galangal, coriander and cummin and continue to saute for another 2minutes. Add cooked beef, fried tofu and tempeh and then some broth. Cook until boiling. Add coconut milk and palm sugar. Stir it will until all the palm sugar dissolved. Adjust the taste with salt and sugar. Cook until boiling again and the water decreased by half and then turn of the heat. Serve it with warm steam rice.

Chicken Opor with Rice Dumpling (Ketupat Opor Ayam)

This is what I do when I feel like spending more time in the kitchen to prepare complete menu for my little family. That particular day, I made instant rice dumpling, chicken opor and spicy tempeh-chocho-haricot beans.

For chicken opor recipe you may find it here.
For spicy tempeh-chocho-haricot beans recipe may be seen here.
The rice dumpling is made from an instant package, and I just boiled it for 30minutes and let it cool off and then cut it into small pieces.
To serve, place the cut rice dumpling in a bowl, add the chicken opor and spicy tempeh-chocho-haricot beans and sprinkle some fried onion. It is good to eat it warm. And you may add some crackers if you like.

Green Jackfruits Gulai

My husband loves this gulai and I just found out that my 15month old daughter is after her father in liking this meal. I did not have to wait for her to ask for the next bites, she said "mau..mau.." which means "I want".
This time around I did not use beef and bones, I added some shrimp instead. Here is the recipe:

Ingredients:
- 300gr of shrimp
- 2 can green jackfruit, drain and cut into small pieces
- 6 pieces of tofu, cut into triangle shapes, fry until half cooked
- 1/2 can coconut milk
- 1 lemongrass, cut into 4cm length
- 4 Indonesian bay leaves
- 4 lime leaves
- 6 cloves garlic
- 4 cloves small red onion
- 4 chili paddy or bird's eye chili
- 5 candle nuts
- 4cm of galangal
- 3cm of ginger
- 3cm of turmeric
- 1Tbsp ground coriander
- 1 tsp tamarind (without seed)
- 1/2 block/cylinder of coconut sugar
- 3lt water
- salt
- sugar
- oil for frying



Put garlic, onion, chili, candle nuts, ginger, turmeric and coriander into a blender, and blend it until smooth. Saute it in a wok with a little bit of oil. Add the shrimp and stir it until changed color. Add water and the rest of ingredients except coconut milk and chili. Cook until the jack fruits tender. Lastly add the coconut milk and bring it to boil, stir occasionally. Taste and adjust it with salt and sugar. (I added the chili at last, after I separated some out for Bianca, since she is still too young to eat spicy food).

Sweet Marinated Tempeh/Tofu (Tempeh/Tahu Bacem)

This was my last batch of tempeh which was kept in freezer. I should finish it up before we are moving away in 2 weeks from now. Bacem is the word for marinating with sweet and tasty seasoning. This food is high in fibre and protein and it might go with rice or good as a finger food.


Ingredients:
- 1 package of tempeh, cut into 12 pieces of triangle shapes
- 5 blocks of tofu, cut into 10 pieces of triangle shapes
- 8 cloves of garlic
- 6 cloves of small red onion
- 1 Tbsp of ground coriander
- 1 tsp of ground cumin
- 250g palm sugar, grate
- 1 tsp of tamarind, mix it with water and use the juice
- 4 Tbsp of sweet soy sauce
- 6 candle nuts
- 4 Indonesian bay leaves
- 3 Tbsp of brown sugar
- water
- salt
- oil for frying


In a blender, crush onion, garlic, and candle nuts until smooth. Bring a large pan of water into boil (make sure that the water volume is good enough to cover all tempeh and tofu). Add the spice puree and the rest of ingredients, except oil (including tempe and tofu). Reduce heat and simmer, stir occasionally, until half of water is removed. Take out the tempeh and tofu, drain off the water and then deep fry it with hot oil under medium heat for 2-3minutes.

Quail Eggs with Black Shrimp Paste (Telur Puyuh Bumbu Petis)

Initially I wanted to make soup with quail eggs, but then I found out that I did not have enough veggies to put it together. At the end I just browsed around some recipes online, and chose this one from eresep.com and made modification, since I do not have black fish paste (Indonesian-petis ikan), I replaced it with black shrimp paste (Indonesian-petis udang).
The taste is a combination of spicy, sweet and savory with strong aroma which came from lemon grass and lime leaves.

Ingredients:
- 20 quail eggs, boil and then remove the shells
- 1 block of tempeh, cut into small squares and fry it until golden brown
- 3 blocks of medium hard tofu, cut into small squares and fry it until golden brown
- 6 cloves of garlic, chop it thinly
- 5 cloves of small red onion, chop it thinly
- 8 chili paddy or bird's eye chili
- 3 Tbsp of black shrimp paste
- 3 lime leaves
- 2 lemon grass, cut into 4cm in length and then crack it with pestle
- 1/2 can of coconut milk
- water
- salt
- sugar
- oil for saute and frying

In a wok, saute garlic and onion with a little bit of oil until fragrant. Add lemon grass, lime leaves and chili, continue to saute for another 2minutes. Add app. 200ml of water and black shrimp paste. Stir it well and continue to cook until boiling. Add quail eggs, fried tempeh and tofu, stir it well. Add coconut milk and stir it while cooking. Wait until boiling and adjust the taste with salt and sugar.

Smoked Fish in Coconut Milk (Mangut Ikan Asap)

This food is originally from Pati and its surrounding area (Kudus, Jepara, Semarang) in Central Java, Indonesia. Normally, smoked Stingray fish is used, but I was not able to find this specific fish here in Montreal. So I used smoked deboned Milk fish to replace it. I copied the recipe from Ayin's page and made a little modification (thank Yin..).

Ingredients:
- 1 smoked deboned Milk fish, cut into 5
- 1 block medium firm tofu, cut into triangle shapes, fry until half-cooked
- 1 block tempeh, cut into triangle shapes, fry until golden brown
- 3 bilimbi, cut into small pieces
- 3 Indonesian bay leaves
- 4cm of galangal, crack it with pestle
- 3 lime leaves
- 10 chili paddy or bird's eye chili
- 4 cloves of small red onion
- 5 cloves of garlic
- 4 candle nuts
- 1 tsp of shrimp paste
- 1 tsp of ground turmeric
- 1/2 can of coconut milk
- salt
- sugar
- oil for frying and saute
- 1L of water

In a chopper, chop chili, onion, garlic, candle nuts and shrimp paste until smooth. Saute it with a little bit of oil in a pan for 2minutes. Then transfer it into boiling water in a pot. Add bay leaves, lime leaves, galangal and ground turmeric. Continue to cook until boiling again. Add fried tofu, tempeh, and bilimbi. Add coconut milk and adjust the taste with salt and sugar. Stir it while cooking. At last add the smoked fish and continue to cook for another 3minutes.
Serve warm with steam rice.

Stir Fried Tempeh-Tofu with Soybean Paste (Oseng Tempe-Tahu Bumbu Taoco)

Since I have tempeh in stock and drooled over bucil's Buto Ijo, last week I made this stir fried menu. It is simple yet delicious.

Ingredients:
- 1 package of tempeh, cut into small squares, fry until golden brown
- 1 block of medium hard tofu, cut into small squares, fry until half-cooked
- a bunch of haricot beans, slice
- 6 of big green chili, slice thinly
- 5 cloves of garlic, chop thinly
- 4 cloves of small red onion, chop thinly
- 8 chili paddy or bird's eye chili, slice thinly
- 4cm of galangal
- 2 Tbsp of soybean paste (Indonesian-taoco)
- 2 Tbsp of sweet soy sauce
- 1 tomato, cut into 12, you may replace it with tamarind juice
- water
- salt
- sugar
- oil for frying and saute

In a wok, saute garlic and onion with a little bit of oil for 2minutes. Add green chili, chili and galangal and continue to saute for another 2minutes. Add soybean paste, sweet soy sauce and app. 200ml water, mix it well and continue to cook until boiling. Add tomato and fried tempeh and tofu and mix it again. Adjust the taste with salt and sugar. Continue to cook until boiling again. Serve it with warm steam rice.

Fried Stuffed Tofu with Peanut Dressing (Batagor)

Got some leftover fried meat-stuffed tofu, the next day I decided to make batagor-fried stuffed tofu with peanut dressing, originally were sold at street stalls in Bandung, West Java Indonesia. And since I still have some meat filling, I also made fried wonton.

Ingredients:
- Fried meat-stuffed tofu
- Fried wonton
- lime

To make peanut dressing:
- 200gr skinless peanut, roast in an oven or fry without oil until brownish
- 4 cloves of garlic
- 4 lime leaves
- 8 chili paddy or bird's eye chili
- 1 block of palm sugar, shred it
- salt
- sugar
- 1 tsp of ground lesser galangal (Indonesian-kencur bubuk)
- 2 Tbsp of sweet soy sauce
- water

In a blender, put all ingredients to make dressing except sweet soy sauce, salt and sugar. Blend it until you get smooth mix, add some water as needed. Pour it into a pot and boil it. Add sweet soy sauce, salt and sugar to taste.
To serve, arrange cut fried stuffed tofu and wonton in a plate. Then pour the dressing over it (you may add some more sweet soy sauce). Drizzle some lime juice if you like.

Fried Meat-Stuffed Tofu (Tahu Isi Daging)

Initially I wanted to make siomay Bandung, but changed my mind during the preparation. So I just made these fried meat-stuffed tofu. It is good to accompany a cup of tea during our afternoon family time.

Ingredients:
- oil for frying
- 4 blocks of firm tofu, each block is good for 8 triangle shaped cut, scoop out the middle part and use it for filling (see picture below)


To make filling:
- The crumb from middle part of tofu
- 200gr of ground meat (chicken/pork/beef/fish)
- 12 headless shrimp, peel of the skin and discard the tails
- 4 cloves of garlic
- 3 Tbsp of fish sauce
- 2 Tbsp of oyster sauce
- 3 Tbsp of maizena or corn flour
- 1 egg
- 2 green onion, chop thinly
- 2 tsp of ground white pepper
- sugar

In a chopper, chop shrimp, crumb tofu and garlic until smooth. Place it in a mixing bowl. Add fish and oyster sauce, egg, pepper and sugar. Mix it well. Add green onion and corn flour and mix it well. Take a spoon of it and stuff into the hole of tofu one by one until all is done. Put it aside.

To make skin:
- 3 Tbsp of rice flour
- 2 Tbsp of maizena/corn flour
- 1 egg
- salt
- 1 tsp of ground coriander
- 1 tsp of garlic plus seasoning

In a small bowl, mix well all of the ingredients and use it to dip the tofu before frying it (to get crunchy skin).
Deep fry stuffed tofu under medium heat until brownish. Serve while warm with some fresh chili and a cup of tea.

Tofu Salad with Peanut and Black Shrimp Paste Dressing (Tahu Tek)

Being bored of eating meat, I prepared this meal for our dinner last week. My husband likes it so much. I believe this meal is originally from East Java.

Ingredients:
- 2 blocks of medium firm tofu, deep fry and then cut into small pieces
- 2 eggs, boil, peel of the shell and cut into 8 each
- 2 potato, boil, peel of the skin and cut into small pieces
- 150gr of bean sprouts, boil and drain off the water
- 4 small packages of rice dumpling, boil, cool down and cut into 6 each
- fried onion
- oil for frying

To make dressing:
- 150gr of peanut, fry it without oil until brownish
- 5 cloves of garlic
- 8 chili paddy or bird's eye chili, add some more if you prefer spicy one
- 1 tsp of tamarind
- 2 Tbsp of black shrimp paste (Indonesian-petis udang)
- 1 block of palm sugar
- 2 Tbsp of sweet soy sauce
- salt
- water

Side dish:
- prawn crackers
- Gnetum Gnemon crackers (Indonesian-emping melinjo)

In a small glass, pour some hot water app. 100ml, then add tamarind. Stir it well until it form tamarind juice. Discard the stone and hard part of the tamarind. In a blender, put all ingredients to make dressing except sweet soy sauce and salt. Then add tamarind juice and blend until you get smooth mix, add some water as needed. Pour it into a small bowl. Add sweet soy sauce and salt to taste.
To serve, arrange cut rice dumpling, potato, egg and tofu on a plate. Then add bean sprouts on top of it. Pour the dressing over it (you may add some more sweet soy sauce). Add the crackers and sprinkle some fried onion.

Note: The ingredients is good to make 2-3 plates of this meal.

Tofu and Mushroom Fritter (Perkedel Tahu dan Jamur)

Since I got some leftover from the tofu mix when I made pepes tahu, my husband suggested to make this fritter. Hm...why not? It's good to try. And of course I discarded the bay leaves and lemon grass.

Ingredients:
- leftover of the tofu mix, without bay leaves and lemon grass (see: pepes tahu)
- frying oil

In a frying pan, heat some oil under high heat. When it is hot, lower the heat. Using spoon, make ball from the tofu mix and deep fry it until brownish. Try not to flip it over and over (once or twice is enough).