Stuffed Bean Curds

I saw my sister's helper preparing Stuffed Bean Curds or Tahu Sumbat Goreng and asked her for the recipe to share on my blog. I've was told that in Indonesia they call it Tahu Berontak (Revolting Bean Curd) and it's stuffed with bee hoon (rice noodles) and taugeh (bean sprouts).

It's nice on it's own or dipped with a little chilli sauce.

The Filling

Ingredients:

Carrots (shredded fine)

Long Beans (sliced thinly)
Minced Chicken (or prawns would be nice)
Shallots (bawang merah) ground to a paste
Garlic (bawang putih) ground to a paste
Salt
Pepper
Cooking Oil

Method:
Heat Oil and saute the shallots and garlic paste till fragrant.
Add the chicken and fry till it changes colour.
Add carrots and long beans and cook till done.
Season with salt and pepper
Remove and set aside to cool.

Prepare the bean curds (tau pok) by slitting one side.

Stuff the bean curds with the filling.
Make sure you do not cut open the bean curd too wide as you will have the filling falling out into the oil when frying.

The Batter

Ingredients
Plain Flour
Rice Flour (a few spoon fulls at add crispiness)
Water
Shallot paste (about 2 tea spoons)
Garlic paste (1 tea spoon or less)
Turmeric powder (just a pinch)
Salt
Kaffir Lime leaves (sliced fine)

Method
Mix the flour with water to make a thick paste.
Add the shallot, garlic, turmeric and salt.
Finally add the lime leaves and mix.

Dip the stuffed bean curds in the batter and deep fry.

Remove when cooked (it turns a golden brown) and drain on absorbent paper.

Vegetarians may omit the minced chicken.