Step 1: Cook chicken and tofu in broth. 1. Prepare spice paste. Grind shallots, garlic, candlenuts, and galangal in a food processor into a smooth paste. 2. Mix spice broth. Transfer spice paste into a soup pot. Add coriander, palm sugar, salt, Indonesian bay leaves, coconut water, and water. Stir to mix. Add the coconut milk, stir well. Add the tempeh and tofu pieces. Wait until the mixture boils, then reduce the heat to medium low. Simmer for about 35 minutes or until the sauce is reduced and thickened. Add the whole bird’s eye chillies, cook for another 5 minutes, then turn off the heat. Making the Filling. In a large skillet, heat olive oil on medium-high heat. Add in the onion and garlic and stir until onion is transluscent and garlic is fragrant. Stir in the ground beef. Breaking up the meat with your spatula, cook until beef is no longer pink. Add in the pepper, curry powder, salt, and sugar. Mix all the basic ingredients to make a filling. 2. Cut tofu in half (or into triangle), make a hole in the middle and fill it with the filling. Set aside. 3. Steamed the tofu for about 15 minutes. 4. Make the flour skin by mixing all the ingredients. Then wrap the tofu with it and fry into deep pan until golden brown. Fry an egg (well-done) and set aside. Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer. Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Heat oil in a frying pan on medium high heat. Sauté shallot, garlic, Indonesian bay leaves, lemongrass, and galangal until fragrant. About 3 minutes. Add sliced jalapeno and fresno along with salted soy sauce. Cook for 1 minute. Add fried tofu cubes, Indonesian sweet soy sauce, salt, sugar, ground pepper, and water. i5Vqeo9.

tahu goreng indonesian recipe