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Steamed rice mixed with kuah semur (sweet soy sauce soup), serundeng (coconut granules) and peanut granules, sliced cucumber and bean sprouts; served with variety of vegetables and meat of choice toppings, such as dendeng daging (beef jerky), omelette, anchovy, fried tempeh and tofu, rice vermicelli, fried mashed potato.
With everything from chicken salad-stuffed peppers to radish barbecue bowls with honey mustard dressing on th. ... (and tender smoked tofu). Substitute shredded chicken or ground pork for more ...
Tofu Stir-Fry. For best results, use extra-firm tofu that has been frozen so it can absorb flavors more readily. Simmer it in salted water briefly to make it hardier and less likely to crumble ...
Filled with a zingy arugula-dill salad, sliced turkey, roasted red peppers, and crunchy cucumbers, and sealed with a creamy goat cheese spread, this wrap is exactly the kind of colorful meal we ...
Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. [4] Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir-fried diced tofu with beansprouts.
Tauge tahu, sometimes shortened to ge-hu, stir fried bean sprout and tofu. Tee long pan, rice noodle roll served with red chili sauce, crushed roasted-peanuts, fried onions, and dried shrimp. Telur asin (鹹蛋), salted duck egg. Telur dadar tiram, omelette with a filling primarily composed of small oysters.
1. Wrap the drained tofu in paper towels and very gently press out some of the excess water. 2. In a medium bowl, using a pastry blender or a fork, finely chop the tofu. Add the mayonnaise, snipped chives, chopped celery, Dijon mustard and turmeric and mix gently. Season the tofu salad with salt and pepper. 3.
Especially the versions using stir-fried minced meat (lap khua) more resemble a "normal" meat dish than a salad; but, as with salads, different ingredients, including fresh herbs and spices, are freshly mixed to form the dish. Other versions of this northern Thai speciality use raw meat or fish. [20] [21]