Sapo Tahu (Soft Tofu Cooked in an Earthenware Pot)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1-2 roll Tahu sutra-potong2 ½ cm *, 2 st Gula+Air
• 250 ml Kaldu ayam, 2 sm Air+1 sm Maizena-aduk
• Jamur Shitake/Hioko-iris2, 3 Bawang putih-cacah
• 200 gr Ayam/Seafood-potong2, 3 sm Saus tiram
• 1 Kailan/100 gr Sawi putih-iris, 2 st Kecap asin
• 2 sm Margarin, 100 gr Maizena, 1 sm Kecap ikan
• ½ Bawang bombay & 3 Daun bawang-iris, 1 st Garam
• ½ st Pala bubuk, 2 cm Jahe-cincang, 1 st Lada bubuk
• 3 sm Minyak wijen, 1 sm Angciu (opional)

Cara membuat

• Guling2kan potongan tahu di maizena. Goreng hingga kuning kecokelatan, sisihkan
• Panaskan jamur & air+gula dengan api kecil selama 5 menit, tiriskan.
• Tumis bawang putih, bombay & ayam. Tambahkan jahe, kecap asin, garam, lada, pala, aduk 2 menit. Pindahkan tumisan ke dalam pot sapo/tanah liat. Masukan jamur & air kaldu. Aduk, biarkan hingga mendidih & air agak susut. Tuangi masuk cairan maizena,saus tiram, minyak ikan, minyak wijen, ang ciu & seafood (bila memakai). Saat kaldu sdh mengental, masukkan tahu, sawi & daun bawang. Masak 1 menit, angkat & sajikan di dalam potnya.
• Untuk membuat sendiri Tahu sutra, silakan klik pada link ini: Tahu Sutra Rumahan Beraroma (Homemade Flavored Silken Egg Tofu)

Ingredients

• 1-2 roll Silk/Egg Tofu-sliced ½ cm thick *, 1 tsp ground Pepper
• 250 ml Chicken broth+1 tbsp Cornstarch, ½ tsp ground Nutmeg
• Shitake/Hioko mushrooms-thinly sliced, 2 tsp Soy sauce
• 200 gram Chicken fillet/Seafood-cut, 3 tbsp Sesame oil
• 1 Kailan/100 gr Nappa cabbage-sliced, 100 gr Cornstarch
• 1 tbsp Chinese rice wine (optional), 3 Garlic cloves-minced
• ½ Onions-sliced, 2 cm Ginger-minced, 2 tsp Sugar+Water
• 3 Green onions-sliced, 1 tsp Salt, 3 tbsp Oyster sauce
• 2 tbsp Margarine, 1 tbsp Fish sauce

Directions

• Roll sliced tofu in the cornstarch until it covers all sides. Fry until golden brown. Set it aside.
• Heat sliced mushrooms, sugar & water over low heat for 5 minutes; drain mushrooms.
• Sauté garlic, onion & chicken. Add in ginger, soy sauce, salt, pepper, nutmeg, stir for 2 minutes. Move sauteed ingredients into an earthenware/clay pot. Put in the mushrooms & broth; bring it to a boil. Let it simmer until the liquid reduced a bit. Stir in cornstarch mixture, oyster sauce, fish sauce, sesame oil, wine & seafood. After the liquid thickens, add in tofu, cabbage/kai lan & green onion. Cook for 1 minute; remove from the heat & serve the stew in the pot.
• To make your own Silken Egg Tofu, please click on the link: Tahu Sutra Rumahan Beraroma (Homemade Flavored Silken Egg Tofu)