Eggplant and tofu curry Indonesian style - Tahu terong santan
Cooking time: 15 min. / 15 min.Difficulty: easy
This Indonesian style curry is special not only because of its delicious taste, but it is a typical wedding dish as well. Loads of coconut milk is needed for it. Fortunately men are responsible for wedding feast preparation and they do know how to crack all the coconuts by their unmistakeable original style. Check the video and you will understand.
Process
Heat up oil in a wok and fry tofu till golden brown. Take out tofu from the wok and set aside.
In the same oil fry shallot paste about 1 minute.
Add the crushed mixture of garlic, turmeric ..... etc. and fry 1 minute. Stir all the time.
Add about 1,5 dcl coconut milk. Stir.
In one more minute add the rest of the milk, stir in eggplant and stir from time to time.
In about 5 minutes add fried tofu. Cook 5-7 more minutes.
Serve with rice.
To buy wok pan US, UK, Europe
Video recipe
Video contains subtitles.
Ingredients
For 4 portions:
- 1 large eggplant - peeled and sliced on 2 cm slices or diced if too large
- 300g tofu
- 1 red chilli (very hot one), or 12 just a little spicy Indonesian ones
- 5 red shallots crushed into paste
- 5 garlic cloves
- 1 cm fresh turmeric
- 1 cm fresh ginger
- 1 tsp salt
- 1/2 tsp MSG (optional)
- meat broth powder
- coconut milk from 1/2 fresh coconut or 1,5 dcl canned coconut milk - in both cases diluted to 1l volume
- oil
Side dish:
- rice
Authentic tools needed:
- wok
- rice cooker
- Indonesian mortar cobek
- blender
