Hello friends in Vegan community....
Entering the beginning of January, it still rains frequently, although the frequency is not as high as in December, but the air that blows in the afternoon feels cold. Changes in warm weather during the day and cold weather in the afternoon mean the body has to adapt to rapid weather changes. One way to maintain body stamina is to consume warm foods rich in spices. Therefore I will make Pindang today.
Pindang is a food menu that is rich in spices that can warm our bodies. The spices used in pindang dishes are the same as curry dishes, the difference lies in the use of coconut milk. Pindang dishes do not use coconut milk, while curry dishes use coconut milk. Because it doesn't use coconut milk, the pindang sauce is fresher and tastes of spicy spices.
The main ingredients I use are white tofu and Enoki mushrooms. I use white tofu because it has a soft texture and doesn't need to be fried, so I don't use a lot of cooking oil to make pindang tofu. I also use Enoki mushrooms to make the pindang taste richer, Enoki mushrooms can be used as a natural flavoring and make the pindang fatter.
Before cooking pindang I will take turmeric, turmeric leaves and also lemongrass from the garden. It's nice to be able to use spices from your own garden.
The ingredients
The ingredients I use to make pindang tofu are :
25 pieces of white tofu
200 grams of Enoki mushrooms
Ground spices :
5 cloves of garlic
5 cloves of red onion
3 pieces of candlenuts
1 segment of ginger
3 segment of turmeric
5 pieces of red chili
Coarse spices :
1 turmeric leaf (just take the shoots)
5 bay leaves
1 tomato
3 lemongrass stalks
1 galangal segment
Additional ingredients :
1 tablespoon salt
1 packet ground pepper
1 L water
50 mL cooking oil
Preparation
1.discard ginger and turmeric skin.
2.discard the skin of the garlic and shallots.
3.Wash the garlic, shallots, ginger, turmeric, red chilies and candlenuts.
4.Puree the garlic, shallots, ginger, turmeric, red chilies and candlenuts.
5.Now I'm going to prepare the ground spices, I'm going to start with the lemongrass. I hit the lemongrass stalks until they bruised.
6.Then I hit the galangal until it bruised.
7.Cut the tomatoes into pieces.
8.The final preparation is to remove the Enoki mushroom head.
9.Clean the Enoki mushrooms, then cut them according to your taste, I like large pieces, so they taste better when you bite into them.
How to cook
1.Heat cooking oil, but not too hot, just warm.
2.Add ground spices, saute until fragrant.
3.Add lemongrass, bay leaves, turmeric leaves, tomatoes and galangal, cook until all the leaves are wilted.
4.Add water.
5.Cook until boiling.
6.Add the tofu, I use a small type of Sumedang tofu, so I don't need to cut the tofu.
7.Add salt, don't forget to taste it.
8.Add ground pepper to taste,Cook until the water content is reduced and the spices are absorbed.
9.After the water content has reduced, then add the Enoki mushroom pieces.
10.Cook again until it boils and the Enoki mushrooms wilt. Then turn off the stove.
The result
Pindang tofu and mushrooms are ready to be served warm.
Thank you for reading my post.
My post today is to contribute to Hive Top Chef: Cooking with Tofu.
Best Regards
@umirais