Citra's Home Diary: Tahu Tek-tek Surabaya / Indonesian Tofu in shrimp paste peanut sauce

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Tahu Tek-tek Surabaya / Indonesian Tofu in shrimp paste peanut sauce | Çitra's Home Diary. #tofurecipe #Indonesiancuisine #asianfoodrecipe #peanutsauce #tahuteksurabaya #endonezyamutfağı #indonesisch

Basically, there is no single form of "Indonesian cuisine", but rather, a variety of regional cuisines which are influenced locally by Indonesian culture as well as foreign influences.

For example, rice that is processed into (steamed) white rice, ketupat or lontong (rice cake steamed using banana leaves or plastic) is the staple food for the majority of the Indonesian population, but for the eastern Indonesia, sago, corn, cassava, and sweet potatoes it is more commonly consumed.

The general serving format for most Indonesian meals consists of staple foods with side dishes of meat, fish, or vegetables on the side of the plate.

Sumatran cuisine, for example, often displays Middle Eastern and Indian influences, such as the use of curry spices in meat and vegetable dishes, while Javanese cuisine develops from indigenous Indonesian cooking techniques. Cultural elements of Chinese cuisine can be distinguished in several Indonesian dishes. Dishes such as noodles, meatballs, and spring rolls have been absorbed in the art of Indonesian cooking.

You may like this Chicken braised in coconut milk ( Javanese curry) Recipe

What I am going to share today is typical Javanese food, calls "Tahu Tek". It's fried tofu served with peanut sauce.

You may hear about peanut sauce as a sauce or dressing. In Indonesian, we have dozens of peanut sauces for many kinds of various dishes.

And for this "tahu tek" is also special because uses special ingredients named "petis udang" or shrimp paste.

Petis is a product ingredient made of shrimp in paste form. Some call it shrimp paste but I just call it "petis" , so as not to be confused with "terasi" or "belacan" (another shrimp product). Below here you can see the difference between "petis" and "terasi/belacan".
But both shrimp products are stapled ingredients in most Indonesian cuisines

Shrimp paste (petis) upper picture

The typical of "tahu tek" is they use scissors instead of knives to cut everything during the serving with a loud sound they make...clak...clak...claakk. 😊 Another unique thing about this "tahu Tek" is they only sell this food at night, in many kampoong/ alleys you probably can meet this "tahu tek" seller upper 8 or 9 pm. I have no idea why...but for me (and my family) the taste would be different if you eat it at noon or morning... This tahu tek kicks your appetite when it ate beyond 9 pm or midnite! it's REALLY...! So I call it a "midnite snack"😁

If you have any questions, just drop them in the comment section below, I'll be happy to answer them as soon as I get them.

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Citra's Home Diary

Tahu Tek-tek Surabaya / Indonesian Tofu in shrimp paste peanut sauce

By: Çitra's Home Diary

serving 2~3 portions

Ingredients:
🥘 about 400 g firm tofu, fried.
🥘 lontong/ rice cake see how to make it here
🥘 Boiled potato (from half medium potato), cut into chunks, and fry
🥘 bean sprout (short one), blanched in hot water for a few minutes
🥘 shrimp crackers, fry.
🥘 fried shallot for sprinkle (optional)
🥘 cucumber (optional)
🥘 2 eggs, make an omelet with a pinch of salt (optional)

Peanut sauce:
🥘 1 cup (225 g) raw peanut or roasted peanut

🥘 5~6 cloves of garlic

🥘 some birds' eye chili (as you like)
🥘 2-3 Tbsp petis udang (shrimp paste)
🥘 pinch of salt
🥘 2~3 Tbsp kecap manis (sweet soy sauce)
🥘 2-2,5 cup (±500 ml) warm water
🥘 Cooking oil

How to make peanut sauce:

1. Heat enough cooking oil in the skillet, and fry peanut until cooked thoroughly, when peanut has almost done fry in garlic, stir fry for 2 or 3 minutes. Remove and drain the oil.

2. Put peanut, chili, and garlic with a pinch of salt in mortar and pestle, and ground them to make a smooth puree, mix in petis udang and kecap manis (sweet soy sauce), and mix them well.

3. Gradually add water while stirring them well. It should be slightly thick but not too thin. Set aside.
Note: Use a blender instead of mortar-pestle, add part of the water when you blend them with a blender.

How to serve:

Cut everything using a scissor; rice cake, fried tofu, fried potato, and omelet (if using). Put over a serving plate.

Coarsely crush the cracker over the dish. Flush with prepared peanut sauce.

Add the bean sprout and fried shallot (optional). Serve with cucumber cuts.

Enjoy.

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

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Tahu Tek-tek Surabaya

By: Çitra's Home Diary

serving 2~3 portions

Bahan-bahan:
🥘 ±400 g tahu. Goreng.
🥘 lontong/ ketupat lihat disini cara membuat lontong
🥘 Kentang kecil atau medium. rebus lalu goreng sampai mengulit
🥘 taoge pendek (rendam air panas sebentar)
🥘 kerupuk udang
🥘 bawang goreng (optional)
🥘 acar timun
🥘 2 telur. Buat dadar dengan sedikit garam (optional)

Bumbu kacang:
🥘 1 gelas (225 g) kacang tanah

🥘 5~6 siung bawang putih

🥘 cabe rawit sesuai selera
🥘 2-3 sdm petis udang
🥘 sejumput garam
🥘 2~3 sdm kecap manis
🥘 2-2,5 gelas (±500 ml) air hangat
🥘 secukupnya minyak goreng

Cara membuat saus kacang:

1. Goreng kacang dengan minyak secukupnya hingga matang. Jika kacang hampir matang, masukkan juga bawang putih dan cabe rawit, goreng sebentar saja. Lalu angkat.

2. Haluskan semuanya dengan blender atau cobek.

Campurkan juga petis udang dan kecap manis. Blender dengan sebagian air hingga halus. Lalu masukkan sisa air, aduk rata dan cicipi rasanya. Bumbu kacang siap pakai.

Cara menyajikan:

Potong-potong tahui kentang, dan telur dadar (jika pakai), dan lontong dengan gunting. Tata diatas piring saji.

Tambahkankerupuk udang yang diremas kasar.

Siram dengan saus kacang. Beri taoge pendek dan acar mentimun.

Sajikan segera dengan taburan bawang goreng.

Selamat mencoba. Semoga bermanfaat.