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Lodeh and Tahu Bakso Jamur

Ingredients

Lodeh (soup)

  • 100-200 g sliced long beans
  • 1 can white kidney beans drain
  • 1 large eggplant diced
  • 100-200 g shredded/grated chayote
  • 1 can coconut milk
  • 1-2 tbsp oil
  • 3 cans of water using coconut milk can
  • Salt to taste
  • Sugar 2 tsp or to taste or sweetener of your choice
  • 1/2 tbsp Hungarian Vegeta powder or to taste

Spice Paste

  • 1/2 of an onion
  • 2-3 cloves of garlic
  • 1/4 tsp turmeric powder
  • 3/4 tsp galangal powder
  • 1 tsp coriander powder
  • 2 Indonesian bay leaf daun salam
  • 1-2 tbsp water

Tahu Bakso (stuffed tofu)

  • 1 bag of ready to use fried Tofu make a cut on one side, to fill
  • 5 tbsp sweet peas ready to use
  • 2 tbsp sweet corn kernel ready to use
  • 5 white button mushroom just the legs (bottom party), chopped
  • 5 tbsp each flour and tapioca flour
  • 1/3 c hot boiling water
  • Salt and black pepper
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1/4 tbsp Hungarian Vegeta powder

Instructions

  • In food processor, blend spice paste ingredients but bay leaf
  • Heat oil, saute spice paste, stir in diced eggplant, to coat
  • Add in other veggies and coconut milk, stir
  • Pour in water. Bring to boil
  • Simmer until veggies tender then stir in beans
  • Season and adjust flavor

Tahu Bakso

  • Mix in the rest of the ingredients
  • Make a cut in the center of the tofu, then fill mixture into Tofu
  • Steam for 15 mins