049e Fried Tofu with Vegetable in Soya Sauce (Tahu Acar)



450 grams Tofu cut in 2 cm cubes. Deep-fry until outside crispy

200 grams Egg Noodle put in hot water until al dente, drain

200 grams White cabbage shredded

100 grams Bean sprouts Pre-soak the bean sprouts for 5 minutes in hot water.

200 grams Cucumber cut in 1 cm cubes

3 pcs Shallot sliced finely

1 pcs Garlic sliced finely

1 tbs. Vinegar

1 tbs. Sugar Salt to taste (1/4 tsp)

50 ml Boil Water

6 pcs Celery sliced finely

150 grams Peanut fried

3 tbs. Fried onion

3 cloves Garlic crushed

3 pcs Candle nut

1 tsp. Salt

2 pcs Birdseye chillies

2 pcs Tomatoes cut in 2 cm cubes

2 tbs. Tamarin Juice

4 tbs. Vegetable oil

50 ml Soy sauce Add water 350 ml

1 tbs. Palm Sugar


SAUCE: Blend garlic, chilies, candlenuts, salt together in a mortar and pestle. Using same 4 tbs vegetable oil in the wok, stir fry blended ingredients until cook. Add tomato, palm sugar, soy sauce, tamarind juice and water. Cook until boiling. Put aside. PICKLES - Mix together in a bowl : sugar, garlic, shallot, boil water and vinegar. Add cucumber. Put in the fridge for about 10 minutes

In individual bowls, place bean sprouts, noodles, cucumber pickles, shredded cabbage and fried tofu. Pour the sauce and sprinkle with fried shallots and fried peanut.