Tahu Isi (Tofu with vegetables filling)

Making another tahu isi , as I told you before that it is one of my hubby fav. Tahu isi is tofu filled with bean sprouts, carrots and cabbage. Then you dip it into batter and deep fried until the colour turn into golden brown and crisp. It is commonly found in fritters vendors (Indonesian called tukang gorengan). Commonly eaten with cabai rawit (bird’s eye chili). It’s becoming one of the most popular variant of tahu goreng in Indonesia.

I can also bring it as potluck in every occasion like birthday party, picnic or it can be served as entree when we have our friend coming for lunch or dinner. Even if I want to make high tea with Indonesian style, tahu isi is always favourite menu.

TAHU ISI

Ingredients:

  • 1 pack tofu
  • 100 gr cabbage
  • 100 gr beansprout
  • 1 carrot
  • 1 shallot, grounded
  • 1 garlic, grounded
  • salt and pepper to taste

for the batter:

  • 3 tbs plain flour
  • 1 tbs rice flour
  • water

Methods:

1. mixed water, plain flour and rice flour to make batter. set aside.

2. stir fry coleslaw, shallot and garlic. add salt and pepper to taste.

3. Using spoon or your hand, gently put the vegetable stir fry into the tofu as much as you can fit in.

4. Dip gently the tofu into the batter.

5. Deep fried in hot oil until it turn golden brown and crisp.

6. Serve with eye bird chilies or chili  sauce.

 

 

Siomay

 

Ingredients:

  • 375 gr fish (I used fish paste)
  • 300 gr prawn
  • 350 gr chicken breast
  • 3 cloves shallot (Here I used 1 shallot, because the size is bigger than shallot in indonesia)
  • 4-5 cloves garlic
  • 1 egg
  • 300-400 gr tapioca/sago flour
  • 2 tbs dried prawn
  • 1 tbs garlic powder
  • salt, sugar and pepper to taste
  • 1 pack wonton skin
  • 2-3 spring onion, thin slices
  • 2 potatoes, steamed
  • 1/4 cabbage, steamed
  • 4 eggs, boiled

Methods:

  1. Mince chicken and prawn.
  2. Ground shallot and garlic.
  3. Mixed fish paste, chicken and prawn mince with grounded ingredients. Add egg, salt, sugar, pepper, dried prawn and garlic powder.
  4. Then add tapioca/sago flour gradually. After the flour mixed well, you can add spring onion.
  5. Take one wonton skin, spread oil on it and put the mixture on the other side and make a bowl shape with your hand. The oil make siomay not stick each other when you put it in the steamer.
  6. Repeat it until all the wonton skin finished. While you do that, you can heat up the steamer.  Don’t forget to spread oil on the steamer.
  7. Put all the ready mixture into steamer and cook for about 10-15 minutes.
  8. Ready to serve with peanut sauce.
  9. How to serve : Put boiled potato and egg, cabbage and siomay on a plate. Pour the peanut sauce on the top of it.
Note: if you don’t like peanut sauce, you can just use sweet soy sauce or no sauce at all.

 

 

Tahu Isi

Just called it my husband favourite snack. He always eat it for break the fasting during the ramadhan period. In Indonesia you can find it in any street food seller. The usually sold it with another fritters like vegetable fritters, banana fritters, sweet potato fritters and cireng. But now here, i have to make it by myself. After trying some recipes, this one is the best one for me 🙂

Ingredients:

1 pack tofu

200 gr coleslaw

100 gr beansprout

1 shallot, grounded

1 garlic, grounded

salt and pepper to taste

for the batter:

3 tbs plain flour

1 tbs rice flour

water

Methods:

1. mixed water, plain flour and rice flour to make batter. set aside.

2. stir fry coleslaw, shallot and garlic. add salt and pepper to taste.

3. Using spoon or your hand, gently put the vegetable stir fry into the tofu as much as you can fit in.

4. Dip gently the tofu into the batter.

5. Deep fried in hot oil until it turn golden brown and crisp.

6. Serve with eye bird chilies or chili  sauce.

 

 

note:

you can use shredded cabbage and carrot instead of coleslaw.