Name: Bean curd with vegetables (Tahu Campur)
Yield: to serve two
Cuisine: Indonesia
Ingredients: 2 tbs hot boiled water; 1 tsp Bovril (This is not as un-Indonesian as it may sound. At home I would use petis udang, which looks rather like Bovril and tastes very similar, it is made from shrimps); juice of ½ a lime or ½ a lemon; 1 cabé rawit or a pinch of chilli powder (use more chilli if you like your food hot); 1 tbs dark soya sauce; seledri (flat-leaved parsley); ¼ cucumber; 2 medium-sized potatoes; 3 heaped tbs Kacang Goreng; 4 Tahu Goreng; 120 g (4 oz) beansprouts; 8–10 emping melinjo; 2 cloves garlic (optional)

Preparation info

to serve
two

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

4 Tahu Goreng
120 g (4 oz) beansprouts

Method

Clean the beansprouts and put them in boiling water with a little salt. Cover and leave them for 6 minutes, then drain and keep them warm. Peel the potatoes, slice them thin, and fry them till crisp. Peel and slice the cucumber, chop the seledri, and fry the emping.

Now make the sauce. Pound the cabé rawit or chilli powder, the garlic and the Kaca

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