Bean Curd Dried Noodles Soup Recipe(Tahu Campur – Indonesian Recipe) |
Ingredients: Serves 4 |
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. |
Download Recipes
Download our delicious recipes to try at home!