Tahu Bakso Kuah (Stuffed Tofu Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 5 Tahu besar, 1½ sm Ketumbar bubuk, Air secukupnya

• 2 Bawang putih-haluskan, Bawang goreng, Sambal

• Garam secukupnya, Minyak goreng

Kuah:

• 4 Bawang putih-haluskan, 1 Seledri batang besar

• 500 ml Kaldu ayam/sapi konsentrat+1 lt Air-campur

• 3 Caisim & 3 Daun bawang-potong2, 2½ st Garam

• 1 st Gula, 1 st Lada bubuk

Isi:

• 100 gr Ayam cincang, 200 gr Daging cincang, 25 ml Air

• 2 sm Bawang goreng, 3 Bawang putih-iris lalu goreng

• 2 Putih telur, 1 st Baking powder, ½ st Pala bubuk

• 100 gr Tepung tapioka, 1 sm Olive oil/Minyak

• ½ st Kaldu bubuk, 1 st Lada bubuk, 1 st Garam

• 1 Daun bawang-iris

Cara membuat

• Isi: Blender semua bahan isi (kecuali daun bawang) sampai selembut pasta. Campur dng daun bawang, aduk rata. Taruh di kulkas 1 jam.

• Tahu: Tahu dibagi jadi 2, lalu masing2 dibelah lagi jadi 2 secara diagonal (jadi 20 bh bentuk segitiga). Rendam di campuran air+garam+ketumbar & bawang putih halus ± 30 menit. Tiriskan, goreng sambil sesekali dibalik hingga menjadi tahu berkulit kuning kecokelatan. Angkat & dinginkan. Iris tahu di bagian tengah salah satu sisinya. Kerok bagian dalam tahu dengan sendok kecil/bentuk kantung. Dapat juga tahu langsung dibuat kantung tanpa digoreng dulu.

• Masukkan adonan isi pada kantung2 tahu dengan sendok kecil, tekan hati2 agar padat. Didihkan air di kukusan. Kukus tahu hingga isinya matang, lalu angkat dari kukusan.

• Kuah: Didihkan air+kaldu dengan bawang putih, seledri, lada, garam & gula. Masukkan tahu, masak hingga tahu agak empuk. Beri caisim & daun bawang, aduk hingga caisim ½ layu, angkat tahu & caisim. Buang batang seledri.

• Masukkan tahu bakso & caisim di mangkuk, tuangi kuah. Taburi bawang goreng & beri sambal

• Tahu bakso ini juga dapat disajikan sebagai salah satu pelengkap Bakwan Malang (klik pada link untuk melihat resepnya)

Ingredients

• 5 big firm Tofu, Salt, Water, Chili paste, frying Oil

• 2 Garlic cloves-grind, 1½ tbsp ground Coriander

• Fried shallot/onion

Soup:

• 4 Garlic cloves-grind, 1 tsp Sugar, 1 tsp ground Pepper

• 500 ml Beef/chicken stock+1 lt Water-combine

• 3 Green mustard cabbage & 3 Green onions-sliced

• 1 Celery rib, 2½ tsp Salt

Stuffing:

• 100 gr ground Chicken, 200 gr ground Beef, 1 tsp Salt

• 1 tsp Baking powder, 2 Egg whites, 1 tbsp Olive oil/Oil

• 1 Green onion-cut, 100 gr Tapioca flour, 25 ml Water

• ½ tsp ground Nutmeg, 3 Garlic cloves-sliced & fried

• ½ tsp Broth powder, 1 tsp ground Pepper,

• 2 tbsp Fried shallot

Directions

• Stuffing: Grind all ingredients (with the exception of the green onion) in a food processor into smooth paste. Add in green onion & mix well. Refrigerate it for 1 hour.

• Tofu: Cut each Tofu into 2 squares; cut each square diagonally into 2 triangles (will get 20 pieces). Soak tofu in the water+salt+coriander+garlic mixture for ~ 30 min. Drain & then pan-fry the tofu in hot oil until golden browned in all sides. Remove from the pan & let cool. Cut a slit in one side of the tofu. Scoop out center of the tofu with a teaspoon (make a thin pocket). It is also possible to just make the pocket without frying it first. Being careful not to break the Tofu.

• Use a teaspoon to fill tofu's pocket with the stuffing, press stuffing down gently. Heat a steamer until the water is boiling. Put in tofu, steam until the meat is cooked, then remove them.

• Soup: Boil water & stock with ground garlic, celery, pepper, salt & sugar. Bring it to a simmer, then put in stuffed tofu, cook until the tofu a bit soften. Add in green mustard cabbage & green onions. Cook only for awhile & then remove tofu & green mustard from the soup, set aside. Discard the celery.

• Place stuffed tofu & green mustard in serving bowls. Pour in the soup & sprinkle with fried shallot/onion. Serve stuffed tofu soup with chili paste.

• You could also serve the stuffed tofu as one of the complement when you make Mixed Dumplings Soup à la Malang (click on the link to see the recipe).

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