Stuffed-Eggs Bean Curds

Stuffed-Eggs Bean Curds

Ingredients:

• 1 piece of white tofu
• 100 grams of shrimp, chopped
• 20 grams of corn starch
• 1 egg
• 1 teaspoon salt
• 1 / 2 teaspoon pepper
• 3 red onions, finely chopped
• 1 leek, sliced
• 2 stalks celery, sliced
• 12 hard boiled quail eggs, peeled
• As needed oil, for frying

Dipping Sauce:
50 ml soy sauce
1 tablespoon shrimp paste

Blended ingredients:

• 2 cloves garlic, sliced, fried
• 5 pieces of red chilli sauce
• 1 / 4 teaspoon salt

Cooking Method:

1. Mash bean curds, mixed with shrimp, corn starch, eggs, salt, pepper, red onion finely, green onions, and celery and stir well.
2. Heat the oil, spoon the dough one at the time and form into balls. Stuff the balls with quail eggs, round and fry until cooked, remove from heat.
3. Dipping Sauce: Mix spices with shrimp paste, stir, add soy sauce and stir well.
4. Serving: Serve warm with dipping sauce.

Beef Curry Javanese Style - Daging Kare Jawa

Beef Curry Javanese Style - Daging Kare Jawa

Ingredients:

• 250 grams of beef rump, cut into dice 2"
• 150 grams bean curd, cut into dice 2"
• 3 pieces of cabbage, sliced
• 5 green chilies, cut into julienne
• 4 stems onions, cut into julienne
• 50 grams rice vermicelli, soak in hot water
• 2 each curry leaves
• 300 ml coconut milk

Refined:

• 2 pieces of red chili pepper
• ½ teaspoon shrimp paste
• 3 pieces red onion
• 1 ½ tsp coriander powder
• ½ tsp cumin
• 60 grams hazelnut
• 3 cm turmeric
• 3 cm galanagal
• 3 cm ginger
• 2 tbsp tamarind water
• salt to taste

Cooking methods:

1. First braise meat until tender and then cut into pieces. Set aside.
2. Smooth flavor in stir-fry until fragrant and add water into the meat.
3. Bring to a boil. Then add the meat, bean curd green chillies.
4. Stir well and simmer over medium heat. When meat is tender, pour the
5. coconut milk and stir again until start ro boil. Then add the cabbage, 
6. Vermicelli and green onions. Mix well and remove from heat.