{"id":12322,"date":"2022-02-19T21:22:31","date_gmt":"2022-02-19T13:22:31","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=12322"},"modified":"2022-02-19T21:22:31","modified_gmt":"2022-02-19T13:22:31","slug":"stack-it-up-with-tauhu-goreng","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=12322","title":{"rendered":"Stack It Up With Tauhu Goreng"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12324 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/09\/Tauhu-Goreng.jpg\" alt=\"\" width=\"650\" height=\"426\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12325 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/09\/Tauhu-Goreng-2.jpg\" alt=\"\" width=\"650\" height=\"411\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I love tauhu goreng, especially those served at the Muslim stalls which are rounded, tall and crispy all over. I don&#8217;t know how they do it but it&#8217;s always so delicious and looks so unresistable.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">I can&#8217;t make those tauhu goreng at home because I only have a small wok and even smaller pots and pans. But I am keen to try out the smaller, home-friendly versions which don&#8217;t require hawker-style deep-frying techniques. This recipe here is perfect for me, with an easy-to-make peanut gravy and simple ingredients for the tofu. What&#8217;s even better is that there are lots of vegetables &#8211; beansprouts, cucumbers, making it easy to digest, crunchy and a perfect mix for a perfect meal on a simple weekend meal.<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Raw peanuts: 300g (preferably without skin)<\/li>\n<li>Red chilli: 4, sliced<\/li>\n<li>Chilli padi (optional): 4<\/li>\n<li>Garlic: 4 cloves<\/li>\n<li>Tamarind juice: strained from 3 tbsp pulp + 200ml water<\/li>\n<li>Oil: 100ml + one bottle for deep-frying<\/li>\n<li>Water: 800ml<\/li>\n<li>Palm sugar: 200g, roughly chopped<\/li>\n<li>Kecap manis: 2 tbsp<\/li>\n<li>Salt: 2 tsp<\/li>\n<li>Tau kwa: 4, sliced diagonally<\/li>\n<li>Bean sprout: 200g, blanched<\/li>\n<li>Japanese cucumber: 4, thinly sliced<\/li>\n<li>Hard-boiled egg: 4, halved<\/li>\n<\/ul>\n<p><em><strong>Method:<\/strong><\/em><\/p>\n<ol>\n<li>Fry peanuts in wok for 10 &#8211; 15min till fragrant. Leave to cool.<\/li>\n<li>Blend together peanuts, chillies, garlic and tamarind juice. Remove and set aside.<\/li>\n<li>Heat 100ml oil in wok. Stir in ground peanut mixture.<\/li>\n<li>Add in 800ml water, palm sugar, kecap manis and salt. Stir till combined.<\/li>\n<li>Boil over low heat, stirring continuously. Turn off heat and set gravy aside.<\/li>\n<li>Deep-fry tau kwa in oil till golden brown. Drain on paper towel.<\/li>\n<li>Arrange tau kwa, bean sprouts, cucumbers and eggs on a plate.<\/li>\n<li>Scoop gravy over dish to serve.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12323 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/09\/Tauhu-Goreng-3.jpg\" alt=\"\" width=\"650\" height=\"484\" \/><\/p>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n4 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=12322\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I love tauhu goreng, especially those served at the Muslim stalls which are rounded, tall and crispy all over. I don&#8217;t know how they do it but it&#8217;s always so delicious and looks so unresistable.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[143,144,38],"tags":[585,844,242,625,845,842,843],"class_list":["post-12322","post","type-post","status-publish","format-standard","hentry","category-indonesian","category-malay","category-tofu","tag-deep-fry","tag-goreng","tag-gravy","tag-peanut","tag-tahu","tag-tau-kwa","tag-tauhu"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12322"}],"version-history":[{"count":2,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12322\/revisions"}],"predecessor-version":[{"id":12473,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12322\/revisions\/12473"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}