Recipe - Bali Tahu - Fried Beancurd In Javanese Blazing Red Sauce

GENERAL
INGREDIENTS
500 g Bean curd; in bite sized
cubes
1 lg Garlic clove; chopped
1 Tablespoon; water
One half teaspoon Salt
50 g Onions; thin cut or sliced up
1 One half cup Oil

SAUCE INGREDIENTS
100 g Red chiles; thickly cut or sliced up
100 g Tomato; thickly cut or sliced up
50 g Onion; thickly cut or sliced up
3 tablespoon Boiling water
1 Piece ginger 1cm x 1/4cm
One half cup Coconut cream
1 Stalk lemon grass 4cm long;
flattened
2 teaspoon Sugar; raw or palm
1 tablespoon Oil
Salt; to taste

Preparation of bean curds: Put the garlic & salt in a mortar, grind until
smooth. Add hot water. Stir. Dip bean curd cubes one by one into this
mixture. Heat 1 One half cups of oil in a wok, deep fry the ingredients over
med. high heat. 1st the onion slices, then the bean curd cubes. Cubes
should be cooked till yellow and not allowed to puff up. Fry one side then
the other. Drain well. Place chilies, tomato, onion, rest of garlic &
ginger in a blender. Add boiling water. Blend till smooth. In a skillet
heat 1 tbs. of oil, stir in blended sauce and add lemon grass. cook over
med. heat for 5 mins. Stir occasionally. Now add in the coconut cream,
sugar, and fried bean curd cubes. Cook for 5 mins. Salt to taste, remove
from heat and remove lemon grass before serving. Place on serving platter
and use the fried onions on top. Serve with veggies cooked in coconut cream
and serve with steamed rice.

NOTES : From: Indonesian Cuisine by Haryati Zucchi Posted by Joell Abbott
6/94 " the classical Javanese sauce, Bali, is used to flavor many main
ingredients... This sauce is probably as old as Javanese culture itself.*
In fact the sauce is produced by simple flavorings, such as ripe chilies,
and tomato which give the sauce its blazing red colour, then spiced with
scented lemon grass and ginger; a small amount of coconut cream & sugar is
added to give a delicate flavour to the dish." H. Zucchi, 1989 *(As chilies
all originate from New World plants, this is the statement of someone
simply proud of her heritage and not a scholar of foods. Javanese culture
goes far back beyond the trading days of the 16&1700's)
Recipe by: Indonesian Cuisine by Haryati Zucchi

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 6, 98