So they say, a big mouth gets you into trouble..oh well I guess it did 😉 Every new year, the first week there is a TGIF where there is a raffle with all the customer relation gifts we got in the office. Last year, me and my colleague Tom were the lucky ones to win a nice box from Unilever. It contained all sorts of ingredients to create your own rijsttafel, but then from CONIMEX. Can you believe that..Ulgh..I couldn’t. Ofcourse you could say, to each their own, but come on. We all know Conimex is not authentic; at all! So I told Tom..lets bundle powers and make our own rijsttafel, with of course as a rule of thumb only using Bep Vuyck and my mother in law as trustworthy sources. In the end, it was only me who cooked, but Tom and Martijn came over for dinner.
I started to cook 2 days in advance, yess I was making them a rijsttafel and that means you need to prepare a lot of dishes. Everything you make needs to be fresh, so timing is key. I first started by frying my own krupuk and emping. After I was done doing that, I started to make the atjar (pickled cucumber). I was on a roll, so I decided to fry my tofu and make the Tahu Taotjo (Tofu) dish I am so fond of. Oke, it was time to leave everything and head off to bed. I woke up pretty early the next morning to make the rest of the dishes: Sambal Goreng Telor (Eggs in coconut sauce), Udang Peteh (Shrimp), Frikadel Pan (Indonesian meat loaf) and Perkedel Jagung (Corn fritters). Yep I can hear you think and yes it is quite an amount of work, but man o man, so worth it! The boys came over and I spoiled them with the food and they spoiled me back with some nice gifts. We had a wonderful evening resulting in agreeing on making this a reoccurring event. Luckily I was first, so it will take a while before I am cooking for this crew again. As it is quite a lot of work to list all the recipes here, I start with one of my favorites.
Recipe for the Tahu Taotjo, courtesy of Prakkie
Half a block of tofu
Half a block of tempeh
1 small onion diced
1/2 to 1 chili pepper, finely sliced
2 cloves of garlic, finely chopped
2 TBsp Kecap Manis
2 Tbsp of Taotjo
oil for cooking
spring onions finely sliced
1 red chili pepper finely sliced
Cut the tofu in diced size pieces (about 2 cm) en drain on paper towel. Cut the tempeh also in thin pieces about 1 cm and than cut those thinner pieces in smaller pieces. Be sure to have about the same size for your tofu and tempeh.
Place a lot of oil in a wok and fry the cubes of tofu first until they are golden brown and crispy. When your done, do the same for the tempeh. Drain and set aside.
In a mortar (cobek in Indonesian) add the onion, red chilli pepper, garlic and the taotjo until completely mashed and bashed.
In a wok, put some oil and add the onion mixture until fragrant.
Add the tempeh and the kecap manis. If it is too thick, be sure to add some water, but it should not be too wet.
When your almost done and feel like you have the right flavor, add the tofu dices and stir fry for a few minutes.
Just before serving, add the spring onions and chili pepper for garnishing.
Serve with the rest of the rijsttafel!