Yen Can Cook: Tauhu Sumbat (Vegetarian)
In conjunction with the Ramadan month, I’ve prepared a recipe of one of the common dish that can be found in any bazaar Ramadan – Tauhu Sumbat. It’s actually deep fried bean curd stuffed with shredded vegetables served with chili peanut sauce.
The bean curd part is pretty simple and easy but I found the preparation of the spicy peanut sauce can be quite tedious and time consuming after I referred to several recipes online. However due to laziness (LOL), I’ve simplified the recipe and recreate my own version of peanut sauce, and surprisingly it tasted really not bad at all! Hope you will like it too after trying my version ^__*
4- 6pcs beard curd
Chili Peanut Sauce
3 tablespoons Lingham Garlic Chili Sauce
3 tablespoons Lingham Ginger Chili Sauce
5 tablespoons chili paste (chili boh or chili kisar or chili giling)
8 cloves onion
4 cloves garlic
1 stalk lemongrass, thinly cut
100g peanuts (dry fried without oil till cooked, remove skin and crush into small pieces)
How to crush the peanuts? Put them in a ziplock bag and crush them with a rolling pin. Or just chop them with a knife.
Salt and brown sugar to taste
Step 1: Deep fried bean curd till golden brown, cut into triangle shape. Set aside.
Step 2: Julienne carrot and cucumber. Bring a pot of water to boil, slightly cook the bean sprouts for 1 – 2 minutes. Set aside.
Step 3: Blend garlic, onion and lemongrass in a blender.
Step 4: Heat up cooking oil in a wok, put in blended ingredients (Step 3) and stir fry till fragrant. Put in chili boh and fry for a further 2 minutes.
Step 5: Add crushed peanut and continue to stir fry for 2 minutes. Add water according to preferred consistency. Simmer till the sauce boiling, season with brown sugar and salt. Remove from heat and serve in bowl.
Slightly hollow the bean curd, stuff julienned carrot, cucumber & bean sprouts into the bean curd. Served with the chili peanut sauce.
Happy Cooking and Selamat Berpuka Puasa!