Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 2 cups of water
- 1 cup of beef broth
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 3 kaffir lime leaves
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 teaspoons of salt
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 4 cloves of garlic, minced
- 4 shallots, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of fried shallots, for garnish
- 1 tablespoon of chopped scallions, for garnish
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, grind together the garlic, shallots, coriander powder, cumin powder, turmeric powder, and chili powder until it forms a paste. If you don't have a mortar and pestle, you can use a food processor.
2. Heat the vegetable oil in a pot over medium heat. Add the spice paste and sauté until fragrant, about 3 minutes.
3. Add the water, beef broth, tamarind paste, palm sugar, kaffir lime leaves, bay leaves, lemongrass stalks, and salt. Stir well and bring to a boil.
4. Reduce the heat to low and let it simmer for 30 minutes.
5. Add the tofu cubes and let it simmer for another 10 minutes.
6. Remove the kaffir lime leaves, bay leaves, and lemongrass stalks.
7. Serve the Rawon Tahu in bowls and garnish with fried shallots and chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 1300mg
Total carbohydrates: 17g
Dietary fiber: 3g
Total sugars: 7g
Protein: 8g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or chicken breast.
- Beef broth can be substituted with vegetable broth or chicken broth.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Kaffir lime leaves can be substituted with lime zest.
- Bay leaves can be omitted if not available.
- Lemongrass stalks can be substituted with lemon zest.
Variations:
- Add boiled eggs to the Rawon Tahu for a more filling meal.
- Use different types of tofu such as silken tofu or smoked tofu for a different texture and flavor.
- Add vegetables such as spinach, bean sprouts, or carrots for a more nutritious meal.
Tips and tricks:
- To make the tofu cubes firmer, press them with a paper towel to remove excess water before cutting them into cubes.
- If the Rawon Tahu is too spicy, add more palm sugar to balance the flavors.
- For a more authentic flavor, use freshly ground spices instead of store-bought spice powders.
Storage instructions:
Store the Rawon Tahu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Rawon Tahu in a pot over low heat until heated through.
Presentation ideas:
Serve the Rawon Tahu in bowls with a side of steamed rice.
Garnishes:
Garnish the Rawon Tahu with fried shallots and chopped scallions.
Pairings:
Rawon Tahu pairs well with steamed rice and pickled vegetables.
Suggested side dishes:
Serve Rawon Tahu with a side of steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the Rawon Tahu is too salty, add more water to dilute the broth.
- If the Rawon Tahu is too sour, add more palm sugar to balance the flavors.
Food safety advice:
Make sure to cook the Rawon Tahu until the tofu cubes are heated through to prevent foodborne illness.
Food history:
Rawon Tahu is a traditional Indonesian dish that originated from East Java. It is a beef stew that is flavored with a spice paste made from shallots, garlic, and various spices. The dish is known for its dark color, which comes from the use of keluwak, a type of nut that is native to Indonesia. In this recipe, we use tamarind paste as a substitute for keluwak.
Flavor profiles:
Rawon Tahu has a rich, savory, and slightly sweet flavor with a hint of sourness from the tamarind paste. The dish is also slightly spicy from the use of chili powder.
Serving suggestions:
Serve Rawon Tahu in bowls with a side of steamed rice and pickled vegetables.
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Region: Indonesian