Name: Bali Tahu - Fried Beancurd in Javanese Blazing Red Sauce
Ingredients: -----GENERAL INGREDIENTS-----; 500 g Bean curd; in bite sized cubes; 1 lg Garlic clove; chopped; 1 Tablespoon; water; 1/2 ts 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 tb Boiling water; 1 Piece ginger 1cm x 1/4cm; 1/2 c Coconut cream; 1 Stalk lemon grass 4cm long; flattened; 2 ts Sugar; raw or palm; 1 tb Oil; Salt; to taste

We are trying not so much to make God listen to us as to make ourselves listen to Him; we are trying not to persuade God to do what we want, but to find out what he wants us to do. It so often happens that in prayer we are really saying, “Thy will be changed,” when we ought to be saying, “Thy will be done.” The first object of prayer is not so much to speak to God as to listen to Him.

William Barclay

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

INGREDIENTS

		—–GENERAL INGREDIENTS—–
500	g	Bean curd; in bite sized cubes
1	lg	Garlic clove; chopped
1		Tablespoon; water
1/2	ts	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	tb	Boiling water
1		Piece ginger 1cm x 1/4cm
1/2	c	Coconut cream
1		Stalk lemon grass 4cm long; flattened
2	ts	Sugar; raw or palm
1	tb	Oil
		Salt; to taste

INSTRUCTIONS

SAUCE INGREDIENTS
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" <[email protected]> on
Feb 6, 98

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