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Tahu Gejrot is an Indonesian fried tofu in sweet spicy sauce from Cirebon, [1] a port city in West Java, Indonesia. [2] Tahu gejrot consists of tahu pong, a type of hollow tahu goreng (fried tofu) cut into small pieces. It is served with a thin and watery dressing that is made by blending palm sugar, vinegar and sweet soy sauce.
In Indonesia, tofu is called tahu, a loanword from the Hokkien Chinese pronunciation of tofu (tāu-hū, 豆腐). In Indonesian markets, tofu is usually available in two forms: tahu putih or common white firm tofu; and tahu goreng or fried tofu that has developed a brown skin. Tahu yun yi or tahu Bandung is yellow tofu colored with turmeric.
Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java . Tahu bulat (round tofu) or tahu bola also called bola-bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya .
In Indonesia, it is known as Kembang tahu or in Java as Tahwa derived from the Chinese Hokkien name Tau Hwe, or Wedang Tahu (ꦮꦺꦢꦁꦠꦲꦸ) (Wedang means hot beverage and Tahu means tofu in Javanese) and is usually sold by hawkers. It is served warm or cold with palm sugar syrup that has been flavored with pandan leaves and ginger.
Tahu sumedang or Tahu bunkeng (Sumedangite tofu, bunkeng tofu) is a Sundanese deep-fried tofu from Sumedang, West Java, Indonesia. Characteristic.
Jamu (Javanese: ꦗꦩꦸ) is a traditional medicine from Indonesia.It is predominantly a herbal medicine made from natural materials, such as roots, bark, flowers, seeds, leaves and fruits. [1]
Sapo tahu (Chinese: 砂鍋豆腐; pinyin: shāguō dòufu; lit. 'claypot tofu') is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. [1] Sapo tahu may be served as a vegetarian dish, or with chicken, seafood (especially shrimp), minced beef or pork. It is a popular tofu dish in Indonesia, with several Chinese ...
Tempeh being sold in a traditional market in Indonesia. Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, Javanese pronunciation:) is a traditional Indonesian food made from fermented soybeans. [1]