spicy tofu stew from North Sumatra
3 cloves of garlic
2 salam leaves
2 cm laos (galangal)
3 red lomboks (large chilies)
6 red rawits (bird's eye chilies)
7 tbsp kecap manis
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
300 ml of water
2 tbsp oil
Cut the tahu into cubes. Cut the shallots, garlic and rawits into thin slices, the lomboks in slanted rings and grate de laos.
Heat in a pan the oil and fry the shallots, garlic, salam and laos for 3 minutes. Then add the lomboks and the rawits and fry until soft. Add the tahu and mix well. Then add the kecap, pepper, salt and nutmeg and mix well.
Then add the water and simmer it gently until everything is cooked and the sauce has thickened.