Bali Tahu Fried Beancurd In Javanese Blazing Red Sauce Recipe

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   ["Preparation of bean curds: Put the garlic & salt in a mortar, grind till smooth.", "Add in warm water.", "Stir.", "Dip bean curd cubes one by one into this mix.", "Heat 1 1/2 c. of oil in a wok, deep fry the ingredients over med.", "high heat.", "1st the onion slices, then the bean curd cubes.", "Cubes should be cooked until yellow and not allowed to puff up.", "Fry one side then the other.", "Drain well.", "Place chilies, tomato, onion, rest of garlic & ginger in a blender.", "Add in boiling water.", "Blend until smooth.", "In a skillet heat 1 tbs.", "of oil, stir in blended sauce and add in lemon grass.", "cook over med.", "heat for 5 mins.", "Stir occasionally.", "Now add the coconut cream, sugar, and fried bean curd cubes.", "Cook for 5 mins.", "Salt to taste, remove from heat and remove lemon grass before serving.", "Place on serving platter and use the fried onions on top.", "Serve with veggies cooked in coconut cream and serve with steamed rice.", "NOTES :6/94 "" the classical Javanese sauce, Bali, is used to flavor many main ingredients...", "This sauce is probably as old as Javanese culture itself.", "*", "In fact the sauce is produced by simple flavorings, such as ripe chilies, and tomato that give the sauce its blazing red colour, then spiced with scented lemon grass and ginger; a small amount of coconut cream & sugar is added to give a delicate flavour to the dish.""

* Per serving · 4 servings · Values may vary.