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Tuesday, October 25, 2011

Sapo Tahu (Soft Tofu Cooked in an Earthenware Pot)



In Indonesian & English



Bahan
-  1-2 roll Tahu sutra-ptg ½cm, ½ st Pala  -  ½ Bawang bombay & 3 Daun bawang-iris
-  250 ml Kaldu ayam+1 sm Maizena-aduk   -  2 cm Jahe-cincang, 1 st Lada bbk
-  Jamur Shitake/Hioko-iris2, 2 st gula      -  3 Baw.putih-cincang hls, 1 sm Kcp ikan
-  200 gr Daging ayam/Seafood-ptg2           -  2 sm Margarin, 100 gr Maizena
-  1 Kailan/100 gr Sawi putih-ptg2               -  2 st Kecap asin, 3 sm Minyak wijen
-  1 sm Angciu (opt.), 3 sm Saus tiram     -  1 st Garam, Air secukupnya

Cara membuat
-   Guling2kan tahu ptg di maizena. Goreng hingga kuning kecoklatan, sisihkan
-   Pnskan jamur & air+gula dng api kcl selama 5 menit, tiriskan.
-   Tumis bawang putih, bombay & ayam. Tambahkan jahe, kecap asin, garam, lada, pala, aduk 2 mnt. Pindahkan tumisan ke dalam pot sapo/Dutch oven. Masukan jamur, sawi, daun bawang & air kaldu yg sdh dicampur maizena. Aduk, biarkan mendidih & air agak susut, lalu beri saus tiram, minyak ikan, minyak wijen, ang ciu & seafood (bila memakai). Saat sdh mengental, masukkan tahu. Masak 1 mnt, angkat & sajikan di dalam potnya.

Ingredients
-  1-2 roll Silk/Egg Tofu-sliced ½ cm thick    -  3 Green onions-sliced, 1 tsp Salt
-  250 ml Chicken broth+1 tbsp Cornstarch   -  2 tbsp Margarine, 1 tbsp Fish sauce
-  Shitake/Hioko mushrooms-thinly sliced       -  2 cm Ginger-minced, 2 tsp Sugar
-  200 gram Chicken fillet/Seafood-cut         -  100 gr Cornstarch, 1 tsp Pepper
-  1 Kai lan/100 gr Nappa cabbage-sliced       -  2 tsp Soy sauce, 3 tbsp Sesame oil
-  1 tbsp Chinese rice wine (optional)               -  ½ tsp Nutmeg, 3 tbsp Oyster sauce
-  ½ Onions-sliced, 3 cloves Garlic-minced    -  Enough Water

Directions
-   Roll sliced tofu in the cornstarch until it covers all sides. Fry until golden browned. Set aside.
-   Heat sliced mushrooms, sugar & water over low heat for 5 min; drain the mushrooms.
-   Sauté garlics, onion & chicken. Add in ginger, soy sauce, salt, pepper, nutmeg, stir 2 mins. Move sauteed ingredients into an Earthenware pot/Dutch oven. Put in mushrooms, cabbage/kai lan, green onions & broth-cornstarch mixture. Stir well & bring it to a simmer. Cook until the broth reduced. Stir in oyster sauce, fish sauce, sesame oil, wine & seafood. After the broth thickened, add in the Tofu. Cook for 1 min; remove from heat & serve the pot in the pot.

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