Kupat Tahu Magelang
4 rice cakes
150 grams cabbage,finely sliced
150 grams mung bean sprouts,soaked in hot water
1 celery, finely sliced for topping
2 tablespoons crispy shallotfor topping
100 grams cassava starch crackers
bakwan (vegetable fritters) ingredients:
150 grams all-purpose flour
200 ml water
50 grams carrot,julienned
2 (75 grams) cabbage leaves,finely sliced
cooking oil for frying
ground spices blend:
1 clove garlic
2 cloves shallot
1 teaspoon salt
1 candlenut, toasted
¼ teaspoon white peppercorn
fried tofu ingredients:
200 grams white tofu
100 ml water
cooking oil for frying
ground spices blend for tofu:
1 teaspoon salt
2 cloves garlic
½ teaspoon coriander seeds
sweet sauce ingredients:
1,000 ml water
100 grams brown palm sugar,finely chopped
4 tablespoons sweet soy sauce
¼ teaspoon salt
spices blend per portions:
½ clove garlic
1 red bird’s eye chili peppers
¼ teaspoon salt
½ tablespoon (10 grams)fried peanut
1. Bakwan: mix well all-purpose flour, ground spices blend, and water. Add carrots and cabbage. Stir it well. Spoon the mixture into the hot oil. Fry it until golden brown.
2. Fried tofu: stir well ground spices blend and water. Soak tofu in the mixture. Fry it until golden brown. Cut into small pieces.
3. Sweet sauce: Boil water and brown palm sugar. Keep stirring it until the sugar is dissolved. Remove it from heat and strain it. Add in sweet soy sauce and salt. Cook it and keep stirring it until it boils.
4. Spices blend per portion: Grind garlic, red bird’s eye chili peppers, and salt. Add peanut. Grind it coarsely. Pour in 150 ml sweet sauce. Grind it well.
5. Put rice cakes, cabbage, and mung bean sprout in a plate. Drench it with the ground peanut sauce. Put bakwan and tofu on top of it.
6. Kupat Tahu Magelang is ready to serve with a sprinkle of celery and crispy shallot. Top it with cassava starch crackers.