Bean Curd Dried Noodles Soup Recipe

Bean Curd Dried Noodles Soup Recipe

(Tahu Campur - Indonesian Recipe)

3 tablespoons oil

3 pieces large bean curd, fried and cut into pieces 1 x 1 x 2 cm

7-8 lettuce leaves

150g dried noodles, blanched, drained

150g bean sprouts, tailed, blanched, drained

200g potatoes, boiled, sliced

shallots and garlic, sliced and fried

Spices (ground):

2 teaspoons coriander

¼ teaspoon cumin, roasted

1 teaspoon peppercorns

8 shallots

3 cloves garlic

salt and sugar

Soup:

2 salam leaves (or bay leaves as a substitute)

2 cm ginger, bruised

2 cm galangal, bruised

1½ liters meat stock

250g offal, boiled until tender, cut into pieces 1 x 1 cm

Ingredients for Lento:

250g shredded cassava

1 clove garlic

1 teaspoon coriander

Ingredients for Sambal Petis (Black Shrimp Paste Sauce):

5 bird's eye chilies

1-2 tablespoons black shrimp paste

Method:

Soup: Heat oil and sauté ground spices, salam leaves, ginger and galangal until fragrant.  Add to the stock together with offal and bring to the boil.  Lento: Combine 250g shredded cassava and 1 clove garlic with 1 teaspoon coriander.  Grind until fine, then shape into balls (like croquettes).  Deep-fry until golden brown.  Sambal Petis (Black Shrimp Paste Sauce): Grind 5 bird's eye chilies with 1-2 tablespoons black shrimp paste.  Add 2 tablespoons water.  Mix thoroughly.  To serve: Arrange bean curd, lettuce leaves, noodles, bean sprouts, potatoes and lento in a serving bowl.  Add 1-2 tablespoons black shrimp paste sauce.  Pour hot soup over and garnish with fried shallots and garlic.