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Tahu Gejrot
Tahu Gejrot – - Recipe

Tofu, as a popular ingredient in various traditional Indonesian dishes, can be processed into a snack known as Tahu Gejrot. The combination of the savory and salty flavors from Sumedang tofu, along with the sour, sweet, and spicy notes from tamarind, vinegar, and bird's eye chili, makes this snack a favorite among diverse groups. This serving of Tahu Gejrot presents familiar taste profiles with a distinctive structure of its components derived from Tahu Gejrot's ingredients.

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Ingredients

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Tahu Gejrot

Tofu, as a popular ingredient in various traditional Indonesian dishes, can be processed into a snack known as Tahu Gejrot. The combination of the savory and salty flavors from Sumedang tofu, along with the sour, sweet, and spicy notes from tamarind, vinegar, and bird's eye chili, makes this snack a favorite among diverse groups. This serving of Tahu Gejrot presents familiar taste profiles with a distinctive structure of its components derived from Tahu Gejrot's ingredients.

...

Preparation

  1. Tahu Gejrot

    • Seared tofu: Slice tofu with desirable thickness, then fry it with a little of oil. Once browned, flip through the other side and cooked evenly. Once done, set it aside.
    • Tofu cream: Boil silken tofu for 4 minutes in a boiling water. Add sugar and salt generously, set it aside. Blend it altogether with the boiled tofu water until soft and has a mayonaise texture.
    • Crumb tofu cream: Thinly slice Sumedang brown tofu/Pong tofu and fried it on a heated oil until crispy. Once cooked, set it aside.
    • Pickle red onion/acar bawang merah: Mix the sliced shallot in water, salt, sugarm and vinegar mixture. Add 5 drops of red food colorant.
    • Kecap bango gastrique: Mix 100ml of boiled pickle water then add 200ml of Bango Kecap Manis, and boiled it until thickens.
    • Kuah tahu gejrot foam: Boil 200ml of water and add brown sugar, garlic, green bird eye chili, salt, tamarind, and shallot. Cooked it until mixed well and fragrant.
    • Serve and plate it.
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