Mixed Tofu of Surabaya (Tahu Campur)

Tahu Cam­pur, As a spe­cial food of Surabaya, Tahu Cam­pur is as famed as Rujak Cin­gur. Cer­tainly, a culi­nary lover who likes food with thick spicy soup will fall in love with this food. Many peo­ple search it while it is hot (par­tic­u­lary at night, because it is usu­ally served at night) or it is suit­able for meal in for­mals events as well. The unique mixed ingre­di­ents often make it as a sweet or snack than as meal at home.

Com­monly, the ingre­di­ents of Tahu Cam­pur con­sist of rub­bery beef, fried tofu, cas­sava perkedel (cro­quette of spicy cas­sava), fresh bean sprouts, fresh water cresses, and shrimp chips (chips made from flour fla­vored with shrimp), then mixed into petis sea­son­ing, fried onion, and sam­bal. Adding lon­tong (food con­sist­ing of rice steamed in a banana leaf) is an alter­na­tive for pleas­ing our apetite.

Tahu Cam­pur (Mix Tofu)

Tahu Cam­pur has a spe­cial char­ac­ter­is­tic in heavy impres­sion that comes from the ingre­di­ents and sea­son­ing. The spicy soup which is thick and sweet com­pleted by beef pieces gives brave impres­sion in the taste. And also petis aroma mixed with spices can shake tongues when smelling. If you are anx­ious, just try recipe below.

Mixed Tofu Recipe

Ingre­di­ents:

2 pieces tofu
75 g bean sprouts, remove the root
100 g wet noo­dles
1 small bunch of water cress, cut

Cas­sava Fritter:

300 g scraped cas­sava (from ½ kg cas­sava, squeeze the extract)
1 tsp corian­der, fried with­out oil
2 cloves gar­lic
1 tsp sugar
1 cit­rus leaf
1/3 part of turmeric
1 tsp salt

Thick Spicy Soup:

• 500 g fatty beef tete­lan (bones with a bit of adher­ing meat)
• 3 onions
• 3 cloves garlic
• ½ tsp pepper
• 1 tsp corian­der, fried with­out oil
• ½ part of turmeric
• 1 part gin­ger, crushed
• 4 stalks serai (lemongrass/citronella), crushed
• 4 sheets lau­rel likes
• 2 tbsp salt

Sam­bal Petis:

• 10 small chilies, boiled
• 5 tbsp petis
• 3 tbsp soy sauce
• 4 tbsp boiled water

Direc­tions:

1. Fry tofu rarely, cut them. Pour bean sprouts with boiled water.
2. Cas­sava Perkedel: Grind corian­der, gar­lic, sugar, cit­rus leaf, turmeric, and salt. Mix them with shred­ded cas­sava. Form into small oval about 2 inches in diam­e­ter. Steam until it is well-done, take them out. After being cold, fry for some min­utes and don’t be too dry, take out and drain. Cut into small cube sized pieces.
3. Thick Spicy Soup: Cut beef into small pieces and boil them until well-done. Remove the stock. Add water into stock and mea­sure it for about 2000cc, boiled. Grind onion, gar­lic, pep­per, corian­der, and turmeric. Cook spice in some oil till it is fragrant.
4. Put sea­son­ing into stock boil­ing that con­tains beef. Add gin­ger, serai, lau­rel like, and salt. Cook until sea­son­ing absorbs about for 10 minutes.
5. Sam­bal Petis: Mix small chilies, petis, soy sauce, and some water.
6. Serv­ing: Put sam­bal petis, noo­dles, fried tofu, cas­sava perkedel, bean sprouts, and water cress in a plate. Pour the soup. Serve when it is still hot.