Semur Tahu Wonosobo
tahu balls in a dark spicy sauce

350 g tahu/tofu
5 ebi
1/2 tsp salt
1/2 tsp pepper
1/2 tsp palm sugar

5 shallots
4 cloves of garlic
4 kemiri nuts, roasted
1 tsp ketumbar
2 cm lengkuas / galangal / laos

Bumbu semur:
ingredient sauce:
6 tbsp kecap manis
2 tbsp tomato sauce (see recipe)
8 jeruk purut
3 cloves
1/4 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
4 cm cinnamon
500 ml of water
3 tbsp oil

Cara membuat:
Puree the tahu and the ebi. Mix the tahu, the ebi, the salt, the pepper and the palm sugar well and form into balls. Heat the oil in a pan and fry the balls until golden brown and set aside.
Pound or grind the ingredients for the bumbu into a paste. Heat the oil in a pan and fry the bumbu for 5 minutes. Then add the balls and the jeruk purut and mix well.
Add the salt, pepper, clove, nutmeg, cinnamon, kecap and tomato sauce and mix well. Then add the water and continue to cook over low heat until the sauce thickens. Serve.

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