Mixed Tofu of Surabaya

Tahu Campur

Ingredients:

2 pieces tofu
75 g bean sprouts, remove the root
100 g wet noodles
1 small bunch of water cress, cut

Cassava Fritter:

300 g scraped cassava (from ½ kg cassava, squeeze the extract)
1 tsp coriander, fried without oil
2 cloves garlic
1 tsp sugar
1 citrus leaf
1/3 part of turmeric
1 tsp salt

Thick Spicy Soup:

• 500 g fatty beef tetelan (bones with a bit of adhering meat)
• 3 onions
• 3 cloves garlic
• ½ tsp pepper
• 1 tsp coriander, fried without oil
• ½ part of turmeric
• 1 part ginger, crushed
• 4 stalks serai (lemongrass/citronella), crushed
• 4 sheets laurel likes
• 2 tbsp salt

Sambal Petis:

• 10 small chilies, boiled
• 5 tbsp petis
• 3 tbsp soy sauce
• 4 tbsp boiled water

Directions:

1. Fry tofu rarely, cut them. Pour bean sprouts with boiled water.
2. Cassava Perkedel: Grind coriander, garlic, sugar, citrus leaf, turmeric, and salt. Mix them with shredded cassava. Form into small oval about 2 inches in diameter. Steam until it is well-done, take them out. After being cold, fry for some minutes and don’t be too dry, take out and drain. Cut into small cube sized pieces.
3. Thick Spicy Soup: Cut beef into small pieces and boil them until well-done. Remove the stock. Add water into stock and measure it for about 2000cc, boiled. Grind onion, garlic, pepper, coriander, and turmeric. Cook spice in some oil till it is fragrant.
4. Put seasoning into stock boiling that contains beef. Add ginger, serai, laurel like, and salt. Cook until seasoning absorbs about for 10 minutes.
5. Sambal Petis: Mix small chilies, petis, soy sauce, and some water.
6. Serving: Put sambal petis, noodles, fried tofu, cassava perkedel, bean sprouts, and water cress in a plate. Pour the soup. Serve when it is still