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TOFU STARCH : a) Split the middle out and remove the contents, set aside.
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Mix all ingredients in a bowl and pour boiling water little by little, stirring until dough just right, add the stuffing out and mix back.
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b) Fill the dough in the middle out, and then fry tofu until golden and cooked dough.
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Remove and drain.
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GEMBUS BACEM : a) Grind coriander, salt, shallots and garlic.
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Set aside.
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b) Arrange the tempeh gembus in the pan.
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Put coconut milk, ginger and bay leaves to sink.
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Cook until boiling, then add the subtle flavor.
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c) Wait until boiling again with the seasoning.
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Then add the brown sugar, after the water is reduced and the sweetness feels quite good, turn off the heat.
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d) When will be fried, new drain fried in hot oil.
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Do not let dry fry.
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SAMBAL : a) Puree all ingredients are chilli, shallots, shrimp paste, tamarind and salt.
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Enter the sugar then crushed again.
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b) After a smooth and well blended, remove the sauce into a container.
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VEGETABLES : a) Wash the leaves of sweet potato, remove stalks and boil the water with a little salt.
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b) Once the leaves are cooked, remove and rinse with cold water and place it in the container.
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Serve potato leaves by watering seasoning sauce, and additional Gembus bacem and Tofu starch.
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NOTE : Menjes/Gembus is soy-based foods commonly found in East Java, Indonesia.
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In the area of Malang there are two types of menjes, namely menjes rough texture (called menjes beans) and a finely textured menjes (called menjes rag).
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Menjes said to be the same as the tempe gembus found in Central Java and Yogyakarta.
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Menjes coarse texture made of black soybean or soybean dregs, but there is also a call made from a mixture of beans and soybeans, cassava fiber and soybean meal.
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Meanwhile, finely textured menjes made from pulp-making tofu and coconut pulp.
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These foods usually fried with flour and eaten with chili sauce.
