MASAKAN SEHARI HARI SAYUR TAHU TOGE
SAYUR TOGE TAHU
Sayur Tahu Toge (Everyday Tofu and Bean Sprout Vegetable Soup)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong cabe gendot menjadi dua bagian.
- Haluskan bawang merah (5 siung), bawang putih (3 siung), kemiri sangrai (2 butir), kunyit, dan cabe merah besar (1) dengan tambahan minyak.
- Tumis bumbu halus (tanpa tambahan minyak lagi), masukkan daun salam, sereh, lengkuas, merica bubuk, dan ketumbar bubuk, tumis dengan api kecil sampai matang dan tanak.
- Tambahkan air (1 liter), biarkan mendidih.
- Masukkan tahu coklat/tahu pong, gunting-gunting sedikit agar bumbu meresap.
- Masukkan cabe gendot.
- Tambahkan garam, kaldu ayam bubuk, gula pasir, dan sedikit santan instan, aduk terus agar santan tidak pecah.
- Cicipi rasa, sesuaikan jika perlu.
- Masukkan kerupuk kulit dan toge, aduk rata.
- Matikan api (tidak terlalu lama agar toge masih segar), lalu sajikan dengan taburan bawang goreng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the gendot chilies (habanero-type) in half.
- Grind the shallots (5), garlic (3 cloves), toasted candlenuts (2), turmeric, and large red chili (1) with a little added oil.
- Saute the ground paste (no extra oil needed), add bay leaves, lemongrass, galangal, ground pepper, and ground coriander, and saute over low heat until cooked and fragrant.
- Add water (1 liter), and let it come to a boil.
- Add the brown/hollow tofu, snipping it slightly so the seasoning soaks in.
- Add the gendot chilies.
- Add salt, chicken bouillon powder, sugar, and a little instant coconut milk, stirring continuously so the coconut milk doesn't split.
- Taste and adjust the seasoning.
- Add the pork/beef skin crackers and bean sprouts, and stir well.
- Turn off the heat (not too long, so the bean sprouts stay crisp), then serve topped with fried shallots.
Cook Mode
MASAKAN SEHARI HARI SAYUR TAHU TOGE
MASAKAN SEHARI HARI SAYUR TAHU TOGE
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong cabe gendot menjadi dua bagian.
- Haluskan bawang merah (5 siung), bawang putih (3 siung), kemiri sangrai (2 butir), kunyit, dan cabe merah besar (1) dengan tambahan minyak.
- Tumis bumbu halus (tanpa tambahan minyak lagi), masukkan daun salam, sereh, lengkuas, merica bubuk, dan ketumbar bubuk, tumis dengan api kecil sampai matang dan tanak.
- Tambahkan air (1 liter), biarkan mendidih.
- Masukkan tahu coklat/tahu pong, gunting-gunting sedikit agar bumbu meresap.
- Masukkan cabe gendot.
- Tambahkan garam, kaldu ayam bubuk, gula pasir, dan sedikit santan instan, aduk terus agar santan tidak pecah.
- Cicipi rasa, sesuaikan jika perlu.
- Masukkan kerupuk kulit dan toge, aduk rata.
- Matikan api (tidak terlalu lama agar toge masih segar), lalu sajikan dengan taburan bawang goreng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the gendot chilies (habanero-type) in half.
- Grind the shallots (5), garlic (3 cloves), toasted candlenuts (2), turmeric, and large red chili (1) with a little added oil.
- Saute the ground paste (no extra oil needed), add bay leaves, lemongrass, galangal, ground pepper, and ground coriander, and saute over low heat until cooked and fragrant.
- Add water (1 liter), and let it come to a boil.
- Add the brown/hollow tofu, snipping it slightly so the seasoning soaks in.
- Add the gendot chilies.
- Add salt, chicken bouillon powder, sugar, and a little instant coconut milk, stirring continuously so the coconut milk doesn't split.
- Taste and adjust the seasoning.
- Add the pork/beef skin crackers and bean sprouts, and stir well.
- Turn off the heat (not too long, so the bean sprouts stay crisp), then serve topped with fried shallots.
Cook Notes
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