Braised Tofu
Tahu bacem (Javanese cooking), is braised tofu in sweet soy-kecap manis. It is delicious served with fresh vegetable salad-gudangan mentah (Javanese) and steamed white rice.
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| Tahu Bacem (Braised Tofu Javanese Style) |
Recipe:
Tahu Bacem
1 packet firm tofu (500 g), sliced into 12
1 teaspoon salt
A half juice of a lime
2 tablespoons grated coconut or palm sugar
(replace with brown sugar if you don't have them)
2 tablespoons chopped onion
1 clove garlic, chopped
1 daun salam (Javanese bay leaf) and a small sliced of fresh galangal
1/2 cup water
2 tablespoons sweet soy-kecap manis
(ABC kecap manis)
Method
In a pot, pan fries the onion and garlic with the oil until translucent.
Add in the sliced tofu and cook to brown for a few minutes
Add in the water, salt, lime juice, sugar, galangal and the daun salam
Cook until liquid is almost absorbed then add in the sweet soy, cook shortly
(Keep on turning, to make sure they are not burnt)
Transfer to a serving plate, garnish with herbs to serve
To serve:
Serve with rice and a salad
It can be served a part of a banquet
Fresh vegetable salad and dressed with coconut dressing is excellent to go with the braised tofu.
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| Gudangan Mentah; Fresh Vegetable Salad With Coconut Dressing |
A layer of pumpkin and spinach sliced is suitable for a fancy dinner, serve with any fresh vegetables with lime dressing, This is a cooking indulgence if you have the time. For a substantial meal serve it more of the sliced layer pumpkin and spinach, and garnished with raw cashew or roasted.
Pumpkin and Spinach Layer Warm Salad
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| Warm Salad for Winter |
Back to Baking.
Baking is a treat, the smell of the kitchen is so pleasant, and homey, and baking bread is always a winner, the favourite is a savoury brioche. It is so delicious to be served hot or cold.
Shaping - Baking - Serving
Savoury Brioche Corona, stuffed with cheese, and caramelised onion.
It is a rich bread with a light texture and very tasty.
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| Sliced the brioche to wedges to serve |
Brioche is sliced/served Cold for Supper.
Fruits
Poaching fruits in season is the way to go because they are at their best, and inexpensive. They are suitable for desserts and served with yoghurt or for cake topping. But for a treat, braise fruits in red wine or syrup are rich with intense flavour.
Braised apples in red wine. Peel and seed four red delicious apples, quartered and rubbed with lime juice, place them in a pot, add in 1/2 cup red wine and 1/2 cup sugar. Cook to braise in low heat for 25 minutes. At the last minute also bring to high heat, and cook until the syrup is frothy (don't go anywhere at this stage, because you may burn the apples). Take the heat off, keep in the pot until ready to use. Let it stays in a container and refrigerates very well.
I used this apple for the topping of my mini Milo muffins.
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| Sliced Braised Apple in Red Wine for Cake Topping |
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| Mini Milo Muffin with the Braised Apple Topping |
To take advantage of the oven while I am baking, I do extra baking, and today the theme is using the fruit. I baked a strudel filled with apple and berries. I used Susy's water pastry (recipe in an older post). This dish you could prepare a day before, keep the unbaked strudel in the fridge nicely covered. Bake the next day with the rest of your baking.Dust the strudel with icing sugar, sliced to serve. Cut small slices to serve and topped with shredded orange cooked in syrup for garnish.
Served hot or cold on the same day, the pastry is so light and crispy.
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| Apple with Berries Strudel |
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| A platter of the Mini Muffins and Sliced Apple-Berry Strudels |
A platter of small cakes and sliced apple and berry strudels are perfect for a late supper to share with friends.
More vegetarian dishes and baking are coming.
Note: Use the tofu bacem recipe to cook for 'tempeh' (soybean cake-by fermentation process) it is a traditional food from Java, and also you can replace the tofu and tempeh with a boiled egg.
Happy Cooking and Baking!
Thanks For Stopping By
Susy
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