Tahu Tek

A Surabayan dish of fried tofu, tempeh, and potato cut tableside and smothered in shrimp paste peanut sauce.

Ingredients

• 600g beef shin
• 300g compressed rice cakes (lontong)
• 2 tbsp grated fresh ginger
• 2 tsp ground turmeric
• 3 tbsp neutral vegetable oil
• a generous handful of long beans
• a handful of fresh kaffir lime leaves, chopped
• a generous spoonful of lime wedges

Instructions

1. 1

   Prepare the rice noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the beef shin, shallots, sliced lemongrass, and coriander seeds, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the beef shin mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the rice noodles with the filling, a spoonful of sambal, and a scattering of kaffir lime leaves.

7. 7

   Add a final touch of coconut cream for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra sambal on the side for dipping or drizzling.

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