IF ONLY you can smell this! Absolutely love this recipe taught to me by my Indonesian helper. This dish is so simple yet bursting with the perfumed aromas of ginger and garlic. Plus, who doesn't love a good crunch!
Prep Time: 15-20 mins | Makes 16 small pieces
Ingredients
2 pieces or 400g Pressed Tofu or Taw Kwa (Soy Beancurd)
1 1/2 Tsp Salt
1 Tsp Turmeric Powder
3 Tsp Coriander Seeds, Ground
5 Slices of Ginger, Chopped
2 - 3 Bulbs of Shallots, Chopped
4 - 5 Cloves of Garlic, Chopped
11/2 Tsp Chicken Powder
2 Cups Water
Cooking Oil
Directions
Combine all ingredients (except the Taw Kwa) in a pan and bring to a boil. In the meantime, cut Taw Kwa into small triangles or cubes.
Once the mixture is boiling, reduce heat and add in Taw Kwa. Lightly toss the Taw Kwa in the pan till most of the mixture has evaporated.
Strain the Taw Kwa to get rid of any excess liquid.
Add some cooking (enough to cover the base of the pan) and begin frying the Taw Kwa for 10 minutes or until each piece is crunchy and of a nice golden brown colour.
Ready to serve!
Enjoy!
Signing off, Cher
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