>> Wednesday, December 24, 2008
Nowadays, my beloved and I are busy re-decorating our home (the work that should be done last November) while at the same time I spend my time to take care of a food photography group that we (my Indonesian foodie bloggers and I) established last couple weeks. You can click the banner on my left sidebar (still life food photography) to see the group. But truly sorry that this group is only dedicated to the Indonesian community in Multiply.
Enough said, let's talk about the food that displayed in this post. It was my simple style of Tahu Gejrot (Bruised Tofu) and really not the original one. The idea to make tahu gejrot came after eating sweet soy chili paste for Soto Kudus.
Thanks to Dita for giving me the recipe of the chili paste that I am able to create the simple version of tahu gejrot.
The original tahu gejrot is from Cirebon, West Java. Its name is often said to be derived from the Sundanese words of "Cai" (or river) and "Rebon" (or "shrimp"). (Indeed the main production of the city is fishery including shrimps.) The alternative Javanese derivation is from "Caruban", meaning "mixture"--a reference to Cirebon's complex mix of Javanese, Malay, Sundanese, Chinese and Arabic cultural elements. While Indonesians from outside Cirebon pronounce the name CHEE-ray-bone, locals say Cher-BONE. (Source: Wikipedia)
Next time, I'll post you the original one. But first, just enjoy the fake but yummy tahu gejrot created by me.
Tahu Gejrot Sederhana (Simple Bruised Tofu)
Recipe inspired by Sweet Soy Chili Paste's recipe from Dita
2 block of tofu, quartered each block
2 tbsp coriander powder
2 tsp garlic powder
Salt to taste
Vegetable oil for deep frying
Sweet Soy Chili Sauce (click for recipe)
Fried shallot for garnishing
1. Mix coriander powder, garlic powder and salt. Pour hot water, mix well.
2. Add tofu. Let it stand for an hour or more.
3. Drain the water. Deep fry tofu over medium heat until brown. Set aside.
1. Place tofu in a mortar (normally in a stone mortar). Bruised tofu and pour the sweet soy chili paste on it. Garnish with fried shallot.
2. Serve with white steamed rice.