Sunday, 24 June 2012

Tahu isi

I just got a small besek (traditional box made of bamboo) of tahu (tofu) pong. I don't really  familiar with this tahu. I do eat tahu almost everyday, but not this kind of tahu. I usually buy the white and firm tahu. 
Tahu pong gets its name from the word kopong which means empty in javanese because this tahu has such hollow inside. This will perfect for tahu isi or in other regions it is called tahu sumpel or tahu susur or tahu berontak (vegetables stuffed tofu). Some people add shredded chicken, egg or prawn for the filling but I prefer vegetables only.


Tahu pong
oil for frying

For the filling:
Carrot, shredded
Bean sprout (Tauge)
Cabbage, shredded
Spring onions, thinly sliced
Garlic, finely chopped
Shallots, thinly sliced
Salt and pepper, to taste
Oil for stir frying

For the coating (batter):
Rice flour
All purpose flour

To be ground together:
Coriander, toasted 
Turmeric (optional)
candle nut (optional)

To make the filling:
Heat about 2 tbs oil on a wok. Fry garlic and shallot until fragrant. 
Add the carrot, stir fry until a bit soften, add cabbage, bean sprout, and spring onions. 
Stir fry until all cook but still crunchy. Season with salt and pepper. 
Remove from the heat. Set aside

Using a knife make a slit on one side of the tahu.
Firmly stuff the vegetables inside the tahu through the slit.
Do the same with the rest of them. Set aside.

To make the batter:
Ground together the spices.
On a bowl sift together rice flour and all purpose flour.
Add the spices. Make a well in the centre.
Pour in enough water to make consistency that not too thick and not too thin.
Stir to mix all the ingredients until well incorporated and smooth.

 Heat enough oil for deep frying on medium heat.
Take one stuffed tahu. Dip it into the batter. 
Put it in the hot oil. Fry the tahu until golden brown.
Serve immediately while hot with chillies and a cup of tea.

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