Kupat Tahu Purwokerto
sauce ingredients:
1,000 ml water
200 grams brown palm sugar,finely chopped
2 salam (indonesian bay)leaves
1 lemongrass (white part only),crushed
2 tablespoons sweet soy sauce
2½ teaspoons salt
3 cloves garlic,ground
4 bird’s eye chili peppers,ground
fried tofu ingredients:
1 white firm tofu
200 grams tempeh
5 cloves garlic,ground
2 teaspoons salt
200 ml water
2 teaspoons coriander seeds powder
sides:
5 rice cakes
50 grams peanut,fried, coarsely chopped
100 grams cabbage,finely sliced
50 grams smallmung bean sprouts
1. Sauce: Boil water and brown sugar. Stir it until the sugar is dissolved. Strain it. Add salam leaves, lemongrass, sweet soy sauce, salt, and garlic. Cook it until boiling.
2. Fried Tofu: Marinate tofu and tempeh in the mixture of garlic, salt, water, and coriander seeds powder. Fry in hot oil until it is well-cooked. Cut into small pieces.
3. Put rice cake and fried tofu in a bowl. Drench it with sauce.
4. Purwokertonese Kupat Tahu is ready to serve with its sides.