Tahu Campur Surabaya

Today’s menu is Tahu Campur Surabaya…but forgive me my friends…my eyes are really recipe tomorrow??? πŸ˜‰

Tahu Campur Surabaya

Forgive me, almost a week and still no recipe (lazy…I know). Now I got no more excuse….here it is. This recipe is from my father. He originally comes from Surabaya and of course is crazy about Surabayan food πŸ™‚

Serve 4-5 persons

– 1 block of tofu, cut and fried
– 500gr beef brisket, cut
– 1 head of lettuce, shredded
– 200gr bean sprouts, blanched
– 200gr egg noodle (mie basah), boiled

For lento (cassava fritters)
– 300gr grated cassava, squeze the water out from the grated cassava

Spices for the lento:
– 2 garlic
– 1/2 tsp cumin
– 3 lime leaves
– salt

– Grind the spice in mortar and pestle.
– Mix the spice paste with cassava and form a little oval shape.
– Steam for 10 minutes.
– Fry in hot oil until golden brown.

For the sambal petis:
– 5 garlic sliced and fried
– 5 chilies or according to taste
– Shrimp paste (petis) according to taste
– Kecap manis (Indonesian sweet soy sauce)

For the spice paste:
– 6 shallots
– 4 garlic
– 1 cm turmeric, grilled
– 1 tsp coriander
– 1 tsp cumin, toasted
– 1/2 pepper
– 1/2 tsp salt
– 2 lemongrass, bruised
– 1cm ginger, bruised
– 1 tbs shrimp paste (petis)

– Grind all ingredients except lemongrass and ginger into a paste.
– Fry a litle bit oil in a pan and fry spice mix, ginger and lemongrass until fragrant.
– Meanwhile boil beef with 1.5 ltr of water.
– Add fried spice mix into the broth.
– Continue cooking until beef is tender.
– Adjust the salt and pepper according to your taste buds.

How to serve:
– In a plate grind 4 pieces of fried garlic, petis, kecap manis and chili (according to your taste buds) until smooth.
– Add noodle, tofu, bean sprouts, beef and the broth.
– Add the lettuce and the lento.

Source: My father

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