RemixipeTahu Gejrot
PublicTahu gejrot is a traditional Cirebon dish of fried Sumedang tofu or tofu pong drizzled with a spicy, sweet and sour palm sugar and tamarind sauce with crushed chili peppers.
Adapted from Cookbook:Tahu Gejrot (Wikibooks) by Wikibooks contributors
Photo: "Tahu gejrot cirebon.JPG" by Midori, CC BY-SA 3.0
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- Serves:
- 5
indonesiansundanesecirebontofupalm sugar
Ingredients
Serves 5
12
red or green bird's eye chiles
3 cloves
garlic
4
shallots
100 g
palm sugar, thinly sliced
3
tamarind pods
300 ml
water
15 pieces
Sumedang tofu or tofu pong
4 tbsp
kecap manis
=
salt, to taste
Method
- Grind the chiles, garlic, and shallots together, then set aside.
- Combine the palm sugar, tamarind, and water in a saucepan. Boil the mixture until all the ingredients dissolve and form a syrup.
- Pour the syrup over the ground chile mixture. Mix well until evenly combined.
- Cut the tofu diagonally, then press lightly until the center of the tofu is slightly crushed.
- Arrange the tofu on a plate, then drizzle with the spicy and sweet sauce.
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