Bola Tahu Bumbu dengan Saus asam manis pedas

Ingredients for 2 servings:

• 130 g tofu
• 3 g instant chicken broth
• 5 tbsp mushroom powder, made from dried shiitake mushrooms
• 3 shiitake mushrooms, dried
• 1 egg yolk
• 2 pinches of black pepper
• 2 pinches of mace, finely grated
• 1 tbsp wheat flour
• 1 tsp tapioca flour or cornstarch
• 1 tsp baking powder
• 2 tbsp celery leaves, fresh or frozen
• 4 tbsp frying oil
• 60 g cucumber(s) (spicy cucumber pieces à la Hong Kong – see my recipes)
• 1 small carrot(s)
• 1 spring onion(s)
• ¼ zucchini
• ¼ chayote(s), alternatively kohlrabi
• 8 green beans
• 12 pea pods, green, young
• ½ pineapple
• 3 Pepper, red
• 1 small chili pepper(s), green
• 1 small chili pepper(s), red
• 10 g ginger, fresh or frozen
• 4 medium-sized garlic cloves, fresh
• 4 tbsp peanut oil
• 2 tbsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 100 g orange juice
• 1 tbsp sugar
• 3 tbsp sauce (sweet and sour sauce, Thai style No. 4 – see my recipes)
• 5 tbsp tamarind syrup
• 2 tbsp soy sauce, light
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp lemon juice
• 1 tbsp instant chicken broth
• e.g. salt or chicken broth, instant
• n. B. Black pepper, freshly ground
• n. B. Honey, lighter
• n. B. soybean seedlings
• e.g. spring onion(s), the green part in rings
• n. B. Fruits or pieces of fruit
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Spicy tofu balls in sweet and sour sauce. Recipe from Senggigi, Lombok, Indonesia

Pour 150g of hot water over the 3 shiitake mushrooms and let them soak for 30 minutes. Squeeze the water out of the mushrooms and set the squeezed-out water aside. Cut the mushroom caps into small cubes and discard the stems. You can make your own shiitake flour from dried mushrooms: Finely chop the dried mushroom caps and discard the tough stems. Grind the mushroom pieces in a Moulinex until coarsely ground and use this. Rinse the tofu, pat dry, and pass it through a sieve, discarding any remaining particles. Wash the fresh celery leaves, remove the stems, roughly chop the leaves, and set aside. If using frozen, thaw them. Now mix the following ingredients into the tofu: Egg yolk Black pepper Mace, or nutmeg as an alternative Wheat flour Tapioca flour Shiitake mushroom flour Baking powder Deep-frying oil, only use 2 tbsp Shiitake mushroom pieces Celery leaves, roughly chopped Cover the tofu mixture and place it in the fridge for one hour to mature. In the meantime, prepare the sauce and the filling: Mix the cornstarch with the rice wine to a smooth sauce. Mix all the other sauce ingredients in the order they are needed and season to taste. Instead of the spicy cucumber pieces ala Hong Kong, you can also use Silesian cucumber bites. Wash all fruit and vegetables, except for frozen ones. Cut off both ends of the carrot, zucchini and cayote, peel them and cut into sticks (approx. 6 x 6 x 50 mm). Remove the wilted leaves from the spring onion and cut 1 tbsp of thin rings from the green part. Cut the white parts diagonally into 2 cm wide slices. Cut the beans diagonally into slices about 1 cm thick. Cut both ends of the young pea pods. Remove the stem from the red chili pepper, cut it lengthwise, open it up, and remove the seeds. Close the pod and cut the empty pod diagonally into pieces about 1 cm wide. Cut the small green and red chili crosswise into thin slices, leaving the seeds and discarding the stem. Peel the ginger, cut into thin slices, and chop them into pieces. Cut both ends of the garlic cloves, peel them, and cut them into small pieces. Cut the pineapple into bite-sized pieces. Rub the palms and fingers with the remaining 2 tablespoons of frying oil and shape each of a slightly heaped tablespoon of tofu mixture into a walnut-sized ball. Place the balls on an oiled plate. Use up all of the tofu mixture. Fill a 2-liter pot with 1.5 liters of water, add 2 teaspoons of salt, and heat. Add the tofu balls in batches (6-8 pieces) and simmer in the simmering water for 5-6 minutes until tender. Heat a medium-sized pan, add the 4 tablespoons of peanut oil, and heat until hot. Add all the ingredients for the sauce and sauté for about 6 minutes. Deglaze with the sauce, reduce heat, add the tofu balls, and simmer for 5 minutes. Divide among serving plates, garnish, and serve warm. Serve with rice as a main course.