Tahu Campur, Mixed Tofu of Surabaya

Written by on June 13, 2012 in Java Culinary with 0 Comments

Tahu Campur, Mixed Tofu of Surabaya

http://www.indonesianfoodonline.com/recipes/tahu-campur-mixed-tofu

Tahu-Campur

Tahu Campur, As a special food of Surabaya, Tahu Campur is as famed as Rujak Cingur. Certainly, a culinary lover who likes food with thick spicy soup will fall in love with this food. Many people search it while it is hot (particulary at night, because it is usually served at night) or it is suitable for meal in formals events as well. The unique mixed ingredients often make it as a sweet or snack than as meal at home.

Commonly, the ingredients of Tahu Campur consist of rubbery beef, fried tofu, cassava perkedel (croquette of spicy cassava), fresh bean sprouts, fresh water cresses, and shrimp chips (chips made from flour flavored with shrimp), then mixed into petis seasoning, fried onion, and sambal. Adding lontong (food consisting of rice steamed in a banana leaf) is an alternative for pleasing our apetite.

Tahu Campur (Mix Tofu)

Tahu Campur has a special characteristic in heavy impression that comes from the ingredients and seasoning. The spicy soup which is thick and sweet completed by beef pieces gives brave impression in the taste. And also petis aroma mixed with spices can shake tongues when smelling. If you are anxious, just try recipe below.

Mixed Tofu Recipe

Ingredients:

2 pieces tofu
75 g bean sprouts, remove the root
100 g wet noodles
1 small bunch of water cress, cut

Cassava Fritter:

300 g scraped cassava (from ½ kg cassava, squeeze the extract)
1 tsp coriander, fried without oil
2 cloves garlic
1 tsp sugar
1 citrus leaf
1/3 part of turmeric
1 tsp salt

Thick Spicy Soup:

  • 500 g fatty beef tetelan (bones with a bit of adhering meat)
  • 3 onions
  • 3 cloves garlic
  • ½ tsp pepper
  • 1 tsp coriander, fried without oil
  • ½ part of turmeric
  • 1 part ginger, crushed
  • 4 stalks serai (lemongrass/citronella), crushed
  • 4 sheets laurel likes
  • 2 tbsp salt

Sambal Petis:

  • 10 small chilies, boiled
  • 5 tbsp petis
  • 3 tbsp soy sauce
  • 4 tbsp boiled water

Directions:

  1. Fry tofu rarely, cut them. Pour bean sprouts with boiled water.
  2. Cassava Perkedel: Grind coriander, garlic, sugar, citrus leaf, turmeric, and salt. Mix them with shredded cassava. Form into small oval about 2 inches in diameter. Steam until it is well-done, take them out. After being cold, fry for some minutes and don’t be too dry, take out and drain. Cut into small cube sized pieces.
  3. Thick Spicy Soup: Cut beef into small pieces and boil them until well-done. Remove the stock. Add water into stock and measure it for about 2000cc, boiled. Grind onion, garlic, pepper, coriander, and turmeric. Cook spice in some oil till it is fragrant.
  4. Put seasoning into stock boiling that contains beef. Add ginger, serai, laurel like, and salt. Cook until seasoning absorbs about for 10 minutes.
  5. Sambal Petis: Mix small chilies, petis, soy sauce, and some water.
  6. Serving: Put sambal petis, noodles, fried tofu, cassava perkedel, bean sprouts, and water cress in a plate. Pour the soup. Serve when it is still hot.

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