In the Kitchen

Tauhu Sumbat


    • Several pieces of semi-hard beancurd (you can find at the wet market)
    • 1/2 cucumber, cut into fine thin strips
    • 1/2 carrot, cut into fine thin strips
    • 1 cup beansprouts, scalded lightly
    • Enough oil to deep-fry beancurd


    • 1/2 cup asam jawa juice (mix 1 tbsp asam in a bit of water and squeeze out the juice)
    • 2 tbsp oil

    Combine the following:

    • 300g groundnuts, toasted and pounded coarsely
    • 3 to 4 red chilli, seeded and pounded
    • 2 to 3 cilipadi (optional)
    • 3 shallots, pounded
    • 1 clove garlic, pounded
    • 1/2 tsp belacan granules


    • 1 tsp sugar
    • Pinch of salt, or to taste
    • 1 tsp palm sugar (gula Melaka)


    Cut beancurd (tauhu) pieces diagonally into halves. Sprinkle a little salt. Pat dry with paper kitchen towels, then deep-fry in hot oil until crispy on the outside.

    Cut a slit in the tauhu and pry open slightly. Stuff with a little bit of each vegetable into the opening.

    For the sauce: heat two tablespoons oil in a wok and saute the combined pounded ingredients until fragrant. Add asam jawa juice and seasoning. Bring to a simmering boil until sauce turns thick. Dish out and serve with the tauhu sumbat.

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