Recipe For Wedang Tofu (tahok)
This soy and ginger-based dish has gone by several names in various places. In most parts of Java, beancurd is called wedang tofu, in Semarang it is known as Tahua and in Solo it is called Tahok. In the rainy season, this is a light dish that is perfect for enjoying. Tofu pudding from soybeans which is white, very soft and melts in the mouth combined with warm and sweet ginger wedang which is very refreshing. Come on , try to make your own with this simple easy recipe.
Ingredients
- Soybean, soak overnight - 250 grams
- Water - 1 liter
- Agar-agar plain - 2 tsp
- Pandan leaves - 1 sheet
- Sugar - 2 tbsp
- Salt - 1/2 tsp
- Ginger Sauce:
- Ginger, roasted, coarsely chopped - 100 grams
- Lemongrass - 1 stick
- Water - 600 ml
- Brown sugar - 120 grams
- Salt - 1/2 tsp
- Pandan leaves, knotted - 2 pieces
- Purchase ingredients and cooking utensils
Plans
- Squeeze the soaked soybeans to remove the skin, wash several times while removing the skin.
- Blend soybeans with 500 ml of water. After that, strain the soybeans with a cloth, then squeeze. Blend the soybean dregs again with 500 ml of water, then strain and squeeze again.
- Mix in a saucepan the soy juice, agar-agar, pandan leaves, sugar, and salt. Cook over low heat, stirring slowly so it doesn't foam. When there is a first explosion, turn off the fire. Let the soybean juice stew let cool and solid. While cooling, remove the foam on the surface of the beancurd for a smooth finish.
- Make the ginger gravy: Bring all the ginger gravy ingredients to a boil until the sugar dissolves and smells good, strain to clean the ginger gravy, then let it cool.
- Take a bowl, fill it with a few spoonfuls of beancurd, flush with ginger sauce. Serve.
- Choose fresh old ginger and roast it first so that the sauce is not bitter.
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