Tahu Isi Sambal Petis

TGIF at last, Friends!

Woke up to sore throat and head pain, yay! 😕 Guess with plummeted temperature, come what is next, which is catching the cold. How fun, right 😅 It’s not even Winter, not even Autumn, just yet. Here is crossing fingers I would feel better later in the day as I so am missing my greenhouse. I managed to rearrange pots and whatnot, but have yet to really spend the time to see progress of any plants, since it’s been cold, even in the greenhouse.

Today’s recipe is one of my favorite for savory fritters. Stuffed fried tofu. So good. Can be filled with just veggies, a combo of veggies and chicken or beef, and some other time with shrimps too. Just delicious and would say they ate healthy….err 😁 Which fried goodies are healthy, right? So silly me 😁

300 g chicken strips
12 baby carrots
1 finger length zucchini
1/4 of a medium size onion
2 garlic
2 tbsp unsalted butter
Celery salt to taste
White pepper powder to taste
1 bag of bean sprouts
1 tbsp cornstarch
Tofu puff
1 firm tofu

3/4 c – 1 c flour
3 tbsp rice flour
1 tbsp chicken bouillon powder
200 ml water (watch the vlog)

Vegetable oil for frying

2 bird eye chilies
2 garlic
3-4 tbsp petis (soft sweet shrimp paste)
Cornstarch
Water

In a food processor, chop chicken, carrots, zucchini, onion and garlic, either finely or roughly, it’s up to you (if you like texture in your fritters, roughly it is 😉). Place into a pan and cook in unsalted butter, then stir in celery salt, white pepper and cornstarch, followed with bean sprouts. Set aside.

Snip the top of your puff tofu, fill center with filling. As for firm tofu, cut into triangles, and scoop up center to create cavity, and fill cavity with filling. You can use the scoop up tofu for stir fry or other dish

In a bowl, mix flours and bouillon powder, pour in enough water. You need to achieve batter that isn’t runny nor thick

Dip filled tofu in batter and fry until golden brown

Meanwhile, make Sambal Petis (shrimp paste sauce)

In a small pan, mix petis, crushed garlic and crushed bird eye chilies, cook until bubbly, adding water and cornstarch as needed

Serve fried tofu with the sambal

Enjoy!

Print Recipe

Tahu Isi Bumbu Petis

Servings: 0

Ingredients

• 300 g chicken strips
• 12 baby carrots
• 1 finger length zucchini
• 1/4 of a medium size onion
• 2 garlic
• 2 tbsp unsalted butter
• Celery salt to taste
• White pepper powder to taste
• 1 bag of bean sprouts
• 1 tbsp cornstarch
• Tofu puff
• 1 firm tofu

Batter Coating

• 3/4 c – 1 c flour
• 3 tbsp rice flour
• 1 tbsp chicken bouillon powder
• 200 ml water watch the vlog
• Vegetable oil for frying

Sambal Petis

• 2 bird eye chilies
• 2 garlic
• 3-4 tbsp petis soft sweet shrimp paste
• Cornstarch
• Water

Instructions

• In a food processor, chop chicken, carrots, zucchini, onion and garlic, either finely or roughly, it’s up to you (if you like texture in your fritters, roughly it is 😉). Place into a pan and cook in unsalted butter, then stir in celery salt, white pepper and cornstarch, followed with bean sprouts. Set aside.
• Snip the top of your puff tofu, fill center with filling. As for firm tofu, cut into triangles, and scoop up center to create cavity, and fill cavity with filling. You can use the scoop up tofu for stir fry or other dish
• In a bowl, mix flours and bouillon powder, pour in enough water. You need to achieve batter that isn’t runny nor thick
• Dip filled tofu in batter and fry until golden brown
• Meanwhile, make Sambal Petis (shrimp paste sauce)
• In a small pan, mix petis, crushed garlic and crushed bird eye chilies, cook until bubbly, adding water and cornstarch as needed
• Serve fried tofu with the sambal

Video