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Archiaston Musamma Family | all galleries >> Herti Kitchen Gallery > Tahu Campur
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Tahu Campur
26-MAY-2008

Tahu Campur

As i'm not familiar for consuming "petis", i use a small of it, just to bring out its flavour.
So it could be different with the original taste.

Ingredients:
1/2 kg gravy beef
Dried egg noodle, cook
Bean sprouts (Toge), dipp in the boiled water and rinse it
Lettuce (Selada)
Beancurd (Tahu), fry, cut into cubes

Cassava Perkedel (Lento)
Bird eye chilli sambal

2 ltr boiled water

Spicies, blend:
5 shallot (bawang merah)
4 garlic (bawang putih)
1/2 tsp turmeric powder (kunyit bubuk)
1/2 tsp corriander (ketumbar)
pepper (merica)

Salt
Granulated sugar

1-2 tsp shrimp paste (petis)

1 cm ginger, bruised
1 cm galanga, bruised
1 stalk lemon grass, bruised
2 indonesian bay leaves
2 kaffir lime leaves

How:
Put the beef in boiled water, with ginger, galanga, lemon grass, bay leaves, kaffir leaves.
Let it simmer until beef half cooked.
Take the beef out and cut it into cubes.
Put them back into the soup.
Meanwhile, saute blended spicies until fragrant and put it into the soup.
Add shrimpe paste (petis), salt and sugar, and keep it simmer until all cooked.
Don't forget to taste it.

Cassava Perkedel (lento):
1/2 kg grated cassava
3 garlic, crush
salt
sugar
a small of turmeric powder

Mix all ingredients.
Form the mixture into oval shape.
Fry with hot oil in the deep fryer until golden and cooked

Sambal:
15 bird eye chillies
1 tsp of lemon juice

Cook chillies in the boiled water, about 5 minutes.
Rinse and then blend it until smooth.
Add lemon juice. Mix until all blended

Serving:
Put the cooked noodle, sliced lettuce and cassava perkedel, beansprouts, cubes of beancurds and beef in the deep bowl.
Pour the boiled soup.
Eat with a pinch of sambal (be carefull it's really hot hot hot)

Panasonic DMC-FZ10
1/60s f/2.8 at 6.0mm iso75 full exif

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