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Tuesday, February 3, 2009

Tofu Chaos

Just came back from a holiday in Jakarta and had a bunch of Indonesian cook books. So excited! Have many recipes queueing up for experiments - just can't wait to get my hands dirty!

Popular for its spicy foods, Indonesian cuisine offers a vast range of variety - originated both from its rich cultures expanding from 26 provinces and rich natural resources which provide distinctive spices and ingredients. Petai bean (Parkia speciosa) for one is a rare plant popular only in southern Thailand, Burma, Malaysia, Indonesia and northeastern India. Bright green in color and was called sator in Thailand, petai bean has a very strong smell - the reason why it is best to be combined with other strong flavoured food like garlic, shrimp paste, or curry.

So thrilled to cook the dish out of something as unique as these beans. Let's see how it turns out! To find out simply follow the recipe as follows...

Serves 4 persons
Prepare: a rectangular baking tin 22cm x 11cm x 6cm

- Prawn – peel, devein, slice > 70 grams
- Wet white tofu – dice into 1 cm cubes > 300 grams
- Red chilies – slice > 5
- Green chilies – slice > 3
- Shallots – slice > 8
- Garlic – slice > 2
- Tomato – dice > 1
- Petai beans - slice > 10
- Spring onion – chop 2 stalks
- Basil leaves – pluck from stem > 4 stalks
- Egg > 4
- Sweet corn – cut into grains > 4 tablespoons
- Coconut milk > 250 ml
- Salt > 1/2 teaspoon
- Sugar > 1 teaspoon

Method :
- Grease rectangular baking tin.
- Preheat oven at 180 degree Celcius.
- Whisk eggs in big bowl. Add coconut milk, salt, sugar, and corn. Mix well.
- Fold in prawns, tofu, chilies, shallots, garlic, tomato, petai beans, onion leaves, and basil leaves.
- Scoop into baking tin about 90% full. Bake at 180 degree Celcius for 45 minutes until surface is dry and cooked.
- Cut into blocks. Serve hot or cold.

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