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Bali Tahu – Fried Beancurd In Javanese Blazing Red Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Javanese Beef, Pork & lamb, Sauces 3 Servings

INGREDIENTS

GENERAL
INGREDIENTS-
500 g Bean curd, in bite sized
cubes
1 Garlic clove, chopped
1 Tablespoon, water
1/2 t Salt
50 g Onions, thin sliced
1 1/2 c Oil
100 g Red chiles, thickly sliced
100 g Tomato, thickly sliced
50 g Onion, thickly sliced
3 T Boiling water
1 Piece ginger 1cm x 1/4cm
1/2 c Coconut cream
1 Stalk lemon grass 4cm long
flattened
2 t Sugar, raw or palm
1 T Oil
Salt, to taste

INSTRUCTIONS

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 1/2 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 recipelu-digest by "Christopher E.
Eaves"  <cea260@airmail.net> on Feb 6, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1110
Calories From Fat: 1029
Total Fat: 116.3g
Cholesterol: 1.9mg
Sodium: 713.2mg
Potassium: 27.4mg
Carbohydrates: 14.3g
Fiber: 3.1g
Sugar: 2.8g
Protein: 6.1g


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