Tahu Goreng Bumbu Kuning with Sambal Terasi

Ingredients:

10 pcs (800g) firm tofu (rinsed and drained)

2 stalk lemongrass (white part only, smashed)

2 bay leaves

1 tsp turmeric powder

1 tsp coriander powder

1 ½ tsp salt

3 cups water

Adequate cooking oil for pan-frying

Spice paste: (blended)

6 shallots

4 cloves garlic

6 candlenuts

1-inch galangal

Sambal terasi:

6 red chilli

6 shallots

1 tomato (deseeded)

2 tbsp palm sugar

1 tsp toasted shrimp paste (terasi)

¼ tsp salt

4 tbsp cooking oil

1 lime (juiced)

Preparation Instructions:

1. In a wok, add in lemongrass, bay leaves, turmeric powder, coriander powder, salt, water and blended spice paste.
2. Bring to a boil. Add in firm tofu. Turn heat to low, continue to simmer until the tofu absorb all of the liquid.
3. Meanwhile, prepare the sambal terasi:

• Heat up a non-stick skillet with 4 tbsp of cooking oil, saute the tomato and shallots until softened. Remove and set aside.
• Use the remaining oil to saute the red chilli until softened. Remove and set aside.
• Add the softened tomato, shallots, red chilli, toasted shrimp paste, palm sugar and salt into a blended. Blend until smooth.
• Remove and transfer into a serving bowl, add in lime juice, stir to combine and set aside.

4. Remove the tofu and set aside to cool completely.
5. Wipe the tofu with paper towel to absorb excessive liquid.
6. Heat up a non-stick skillet with adequate cooking oil for pan-frying. Pan-fry the tofu until golden brown. Remove and drained on paper towel to absorb excessive oil.
7. Transfer the tahu goreng bumbu kuning to a serving platter. Serve with sambal terasi and cucumber slices.