Pepes Tahu (Aromatic Steamed Tofu Parcel)

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

Bahan

• 420-450 gr Tahu, ½ st Ketumbar bubuk, Minyak
• 4 Daun jeruk-iris halus, 1 sm Kelapa parut-sangrai
• 3 Bawang merah-iris halus, 2 st Garam, 6-7 Rawit
• 6-7 Daun salam, 3 Sereh-potong besar2 & geprek
• 1 Daun bawang-iris, ½ st Gula, segenggam Kemangi
• 1 Telur-kocok, Tusuk gigi/Lidi, Daun pisang *

Haluskan:

• 2 Bawang putih kecil, 2 cm Kunyit, 2 Cabai merah**
• 2 Bawang merah, 3 Kemiri

Cara membuat

• Tumis bumbu halus & bawang iris sampai harum, angkat & sisihkan. Hancurkan tahu dengan garpu hingga tak ada gumpalan2 besar lagi (tetapi jangan terlalu halus/hancur).
• Campur tahu dengan kelapa parut, tumisan bumbu, gula, garam, ketumbar, daun jeruk, daun bawang & kemangi, aduk rata. Beri telur, aduk rata. Bagi adonan menjadi 6 atau 7 sama banyak.
• Potong daun pisang jadi 6-7 lembar berukuran ± 15X27 cm. Susun 1 daun salam, potongan sereh & 1 rawit di tengah tiap lembar potongan daun pisang. Letakkan adonan tahu di atasnya. Bungkus rapat & semat dng lidi/tusuk gigi. Kukus selama ± 30 menit.
• * Daun pisang dapat diganti dengan aluminium foil, tetapi pepes akan lebih harum bila dimasak dengan daun pisang. ** Buang biji & membran dari dalam cabai bila tidak mau pepesnya pedas.

Ingredients

• 420-450 gr firm Tofu, ½ tsp ground Coriander, frying Oil
• 3 Shallots & 4 Kaffir lime leaves-thinly sliced, 2 tsp Salt
• 3 Lemongrass-bruised & sliced big, 1 Green onion-sliced
• 1 tbsp grated Coconut-roasted, 6-7 Bird’s eye chilies
• 6-7 Bay leaves, 1 Egg-beaten, ½ tsp Sugar
• handful of Lemon basil leaves, Banana leaves *
• Toothpicks/skewers

Grind into a paste:

• 2 Shallots, 2 cm Turmeric, 2 small Garlic cloves
• 3 Candlenuts, 2 Red chilies **

Directions

• Sauté the spices paste & sliced shallots until fragrant; set aside. Using a fork, mash the tofu until big lumps are gone. Don’t mash the tofu until it’s too fine; stop mashing when big lumps are gone.
• Mix mashed tofu with grated coconut, sautéed spices, all seasoning, green onion, kaffir lime & basil lime leaves. Put in the egg; combine them well. Divide the tofu mixture evenly into 6 or 7 parts.
• Cut banana leaves into 6 or 7 sheets, ~ 15X27 cm. Put 1 bay leaf, 1 bird’s eye chili & lemongrass slices on the center of each banana leaf sheet. Place the tofu mixture on top of it. Wrap up the leaf tightly to covers all. Pin with small skewers/toothpicks. Steam for ~ 30 minutes.
• * Banana leaf can be substitute with aluminum foil, but the tofu parcel won’t get the same aroma (though it will still taste very good). ** Discard all of the chili seeds & ribs (membranes) if you don’t want the dish to be spicy.