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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