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Sapo Tahu (Tofu Sapo) is popular in Indonesia. This is one of the Chinese-influence in Indonesian dish. It will be better to use a softer texture tofu (silken/egg tofu) for making this dish, but it is also possible to substitute it with normal firm tofu if you can`t found the soft one (or making the silken tofu yourself). You can use either sliced chicken fillet or seafood (or both). I often make this dish for lunch or dinner on weekdays coz it is a quick & easy dish..and also it has such a wonderful flavor.
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
1-2 roll Tahu sutra-potong2 ½ cm *, 2 st Gula+Air
250 ml Kaldu ayam, 2 sm Air+1 sm Maizena-aduk
Jamur Shitake/Hioko-iris2, 3 Bawang putih-cacah
200 gr Ayam/Seafood-potong2, 3 sm Saus tiram
1 Kailan/100 gr Sawi putih-iris, 2 st Kecap asin
2 sm Margarin, 100 gr Maizena, 1 sm Kecap ikan
½ Bawang bombay & 3 Daun bawang-iris, 1 st Garam
½ st Pala bubuk, 2 cm Jahe-cincang, 1 st Lada bubuk
3 sm Minyak wijen, 1 sm Angciu (opional)
Cara membuat
Guling2kan potongan tahu di maizena. Goreng hingga kuning kecokelatan, sisihkan
Panaskan jamur & air+gula dengan api kecil selama 5 menit, tiriskan.
Tumis bawang putih, bombay & ayam. Tambahkan jahe, kecap asin, garam, lada, pala, aduk 2 menit. Pindahkan tumisan ke dalam pot sapo/tanah liat. Masukan jamur & air kaldu. Aduk, biarkan hingga mendidih & air agak susut. Tuangi masuk cairan maizena,saus tiram, minyak ikan, minyak wijen, ang ciu & seafood (bila memakai). Saat kaldu sdh mengental, masukkan tahu, sawi & daun bawang. Masak 1 menit, angkat & sajikan di dalam potnya.
Untuk membuat sendiri Tahu Sutra, silakan klik pada link ini: Tahu Sutra Rumahan Beraroma
Ingredients
1-2 roll Silk/Egg Tofu-sliced ½ cm thick * , 1 tsp ground Pepper
250 ml Chicken broth+1 tbsp Cornstarch, ½ tsp ground Nutmeg
Shitake/Hioko mushrooms-thinly sliced, 2 tsp Soy sauce
200 gram Chicken fillet/Seafood-cut, 3 tbsp Sesame oil
1 Kailan/100 gr Nappa cabbage-sliced, 100 gr Cornstarch
1 tbsp Chinese rice wine (optional), 3 Garlic cloves-minced
½ Onions-sliced, 2 cm Ginger-minced, 2 tsp Sugar+Water
3 Green onions-sliced, 1 tsp Salt, 3 tbsp Oyster sauce
2 tbsp Margarine, 1 tbsp Fish sauce
Directions
Roll sliced tofu in the cornstarch until it covers all sides. Fry until golden brown. Set it aside.
Heat sliced mushrooms, sugar & water over low heat for 5 minutes; drain mushrooms.
Sauté garlic, onion & chicken. Add in ginger, soy sauce, salt, pepper, nutmeg, stir for 2 minutes. Move sauteed ingredients into an earthenware/clay pot. Put in the mushrooms & broth; bring it to a boil. Let it simmer until the liquid reduced a bit. Stir in cornstarch mixture, oyster sauce, fish sauce, sesame oil, wine & seafood. After the liquid thickens, add in tofu, cabbage/kai lan & green onion. Cook for 1 minute; remove from the heat & serve the stew in the pot.
To make your own Silken Egg Tofu please click on the link: Homemade Flavored Silken Egg Tofu
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