Tumis Tauge

Tauge or Mung Bean Sprouts in English is famous in Asian cooking, in Indonesia too. We use this in fried snacks or soups, salad and many other things. If it is stir-fried with Tofu or Bean Curd in English, it makes a delicious vegetable dish eaten together with warm white rice.

ingredients:

4 cups of tauge/bean sprouts, washed and cleaned
1 package tofu (about 15 cm x 6 cm, 6 cm thin) sliced in the size of 1 x 2 cm
1 tsp turmeric powder + 4 cups of water mixed with 1 tbs of salt (optional)
15 green beans, sliced thinly and diagonally
2 red chilies, sliced thinly and diagonally
2 shallots, sliced finely
2 garlic cloves, sliced finely
light soy sauce
salt and pepper
1/2 tsp sugar
2 tbs sunflower cooking oil
oil for frying the tofu

method: 

1. Before heating the oil in the wok and fry the tofu slices, you can make the tofu turn color into yellow first. This is optional: Soaked the tofu slices in the turmeric + brine water mix for an hour. Then remove the water, dry the tofu with kitchen paper/towel and fry the tofu. The reason to soak it in the yellow brine water is to get the yellow color for the tofu. Therefore it gives better and festive look. In Indonesia, yellow tofu is everywhere, no need to do this step to make it even more yellow. This process can be skipped and just fry the tofu without having to soak it in the brine first. Fry the tofu in hot oil for about 3 minutes just to get it firm and crispy. In Indonesia, yellow tofu is firm enough to be cooked without being fried first but I'm not there now, so I need to fry it to make it firm. Once the tofu is done, remove from the wok with slotted spoon and transfer to a plate with kitchen paper.

2. Heat the sunflower oil in a different wok. Add garlic slices and shallot slices and stir fry them until fragrant. Add the chilies, sugar, salt and pepper. Stir fry for a minute.

3. Add the green bean slices, stir fry again. After about 2 minutes, add the tauge, sir fry. Add light soy sauce, stir fry again for a minute.

4. Add the fried tofu slices to the wok. Give it all a good stir. Serve it with warm white rice.

Rempelo Ati Kering Manis

Sweet Crispy Chicken Liver and Chicken Gizzard, that's what this is. In Indonesia, these two chicken organs (plus the heart) are more "valuable" than the rest of the chicken body. It means, it is more expensive and because of that too we usually only eat this during holidays or religious festivities when most household gets extra fund from holiday bonus. 

ingredients: 

10 chicken livers
10 chicken gizzards
2 bay leaves
3 cm galangal root, crushed
2 liters water for boiling the chicken organs

spices:

3 garlic cloves
2 tbs palm sugar
1 tsp coriander seeds
1/2 tsp salt or more

1 cup water
2 tbs sweet soy sauce
2 tbs cooking oil

method:

1. Wash and clean both the livers and the gizzards. Place them in the deep pan with the bay leaves and galangal plus the water and bring to boil. 

2. In a food processor, process together garlic cloves, coriander, salt, palm sugar and that 1 cup of water.

3. Once the water in the pan of those chicken organs is boiling, leave it on that stage for an extra 5 minutes over high heat. Then, turn off the heat, remove the organs and the bay leaves and galangal with slotted spoon and throw away the hot water. Put the pan back to the stove, put the organs, the bay leaves and the galangal back to the pan and pour the mixture from the food processor into the pan. Turn on the stove to medium heat. Close the pan with its lid and let it simmer inside for 5 minutes.

4. Open the lid of the pan, pour the cooking oil and the sweet soy sauce, give it a good stir.

5. Turn off the heat. Leave the pan on the stove for a few minutes. 

6. Transfer everything from the pan into a serving plate. Serve The Sweet Crispy Chicken Liver and Gizzard with fresh white rice or pan fried potato.