Recipe Ingredient
- 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
- Sauce:
- 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
- Seasoning:
- 1 tsp sugar
- Pinch of salt, or to taste
- 1 tsp palm sugar (gula Melaka)
Instructions
- 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.
Hi Amy. Please can you post a recipe for “sugee cake” ?? Thanks.
Hi Molly! You could find the recipes for sugee cake here: https://www.kuali.com/recipe/cakes/sugee-cake/ OR https://www.kuali.com/recipe/cakes/sugee-cake-2/