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Tahu Pepes

Ingredients

  • 2 teaspoon of fresh lime juice
  • 4-5 red chilies more for hotter/spicier
  • 1/4 teaspoon sugar
  • 8 salam leaves or more as needed (no subs. Salam leaves are Indonesian bay leaf)
  • 1/2 teaspoon salt
  • 2 lemongrass cut each lemongrass into 4-5 pieces
  • 2 chicken breasts skinless and boneless wash clean
  • 5 candlenuts crushed, then fry without oil, do not burn (no subs)
  • 2 soft tofu drain then boiled OR drain then steam
  • 4 cloves of garlic
  • Water spinach cut, washed, boiled, drain, set aside
  • 3 1/2 tablespoons of coconut milk the thicker part only
  • 1 large onion
  • 1 whole egg
  • 1 chicken bouillon

Instructions

  • Using food process, process boiled tofu and chicken until combined. Add in egg, mix well. Add in coconut milk and lime juice. Stir to combine. Set aside.
  • Meanwhile, using food processor, chopped, crushed, all ingredients minus salam leaves, lemongrass, salt, sugar, and boiled water spinach, until smooth and well blended.
  • Add in the well blended ingredients into tofu, mix well. Add in sugar, salt (and pepper if needed), mix to combine.
  • Divide mixture into two bowls. Add water spinach into one, mix.
  • Place one salam leaf and one lemon grass on the banana leaf then followed by two tablespoons of tofu mixture. Use toothpick to hold the banana leaf. (For the one with water spinach, do the same)
  • Steam for about 45-60 minutes.