Введение
Тау-горинг (индонезийское написание) или Тауху-горинг (малайзийское и сингапурское написание) — это общее название для любого блюда из жареного тофу в кухнях Индонезии, Малайзии и Сингапура.
Southeast Asian fried tofu dish
Tahu goreng (Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Malaysia, and Singapore.
Tahu goreng (Indonesian spelling) or Tauhu goreng (Malaysian and Singaporean spelling) is a generic name for any type of fried tofu dish in the cuisines of Indonesia, Malaysia, and Singapore.
Подготовка
При приготовлении блюда куски твердого тофу обжариваются во фритюре до золотистого цвета. Популярный способ подачи жареного тофу – разрезать его по диагонали пополам и выложить на тарелку, украшенную ростками фасоли, огурцом и зеленым луком. Густой соус готовится из шалота, чеснока, перца чили, креветочной пасты, соевого соуса и сока тамаринда.
When preparing the dish, cakes of hard tofu are deep fried until golden brown. A popular way to serve fried tofu is to cut them diagonally in half and arrange on a plate garnished with bean sprouts, cucumber, and scallion. A thick sauce is prepared with shallots, garlic, chili peppers, shrimp paste, soy sauce, and tamarind juice.
Культурное происхождение
На малайском и индонезийском языках слова "тауху" или "таху" обозначают "тофу", а "горен" – "жареный". Тофу возник в Китае и был завезён в Юго-Восточную Азию китайскими иммигрантами. Считается, что тофу впервые попал в Индонезию с армией Хубилай-хана, прибывшей в Кедири в 1292 году. Жареный тофу широко употребляется в азиатских культурах и стал популярным в западных вегетарианских диетах.
In Malay language and Indonesian; tauhu or tahu refers to 'tofu' and goreng indicates 'fried'. Tofu originated from China and brought to Southeast Asia by Chinese immigrants to the region. Its first arrival in Indonesia is estimated through the Khubilai Khan's army in Kediri in 1292. Fried tofu is consumed extensively in Asian cultures and has found its way into mainstream Western vegetarian diets.
Индонезия
В Индонезии тау-горанг можно жарить слегка или во фритюре, в обычном виде или в кляре. В Индонезии тау-горанг обычно едят с самбаль-косапом – разновидностью острого соуса самбаль, приготовленного из соа-маниса (сладкого соевого соуса) и мелко нарезанного чили и лука-шалота. В некоторых вариантах вместо этого используют арахисовый соус с чили. Некоторые варианты:
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Тау-иси: (букв. «фаршированный тофу»), вероятно, самый популярный вариант тау-горанг в Индонезии, – это тофу, фаршированный бобовыми ростками, морковью, а иногда и мясным фаршем, обваленный в кляре и обжаренный во фритюре. Его часто продают торговцы горенган (индонезийские жареные закуски). Обычно едят с кабаи равитом (чили «птичий глаз»).
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Тау-сумеданг: название происходит от города Сумеданг в Западной Яве. Его пионером стал магазин тофу Тау Бункенг в Сумеданге, основанный китайскими иммигрантами в 1917 году.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Тау-гежрот: жареный тофу в тонком, горячем, сладком и кислом соусе с луком-шалотом и чили, родом из города Чиребон в Западной Яве.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Тау-таоге: жареный кубиками тофу, обжаренный с бобовыми ростками.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Тау-кампур: (букв. «смешанный тофу») с ломтиками говядины, овощами, бобовыми ростками и лапшой или рисовой вермишелью, подается в легком бульоне. Это блюдо распространено в городах Восточной Явы, таких как Маланг, Сурабая и Ламонган.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Тау-гантинг: (букв. «тофу, нарезанный ножницами»), жареный тофу в густом сладком и пряном арахисовом соусе, родом из города Сурабая в Восточной Яве.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Тау-тель: (букв. «тофу с яйцом») с омлетом, бобовыми ростками, арахисом и рисовым пирогом лонтонг, подается в легком сладко-кислом соевом соусе. Также родом из города Сурабая в Восточной Яве.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Тау-булат (круглый тофу) или тау-бола, также называемый бола-бола тау (шарики из тофу): относительно новый вариант жареного тофу из Тасикмалайи. Тофу смешивают со специями, формируют в шарики или округлую форму, а затем обжаривают во фритюре.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Купат-тау: (букв. «кетапат с тофу»), рисовый пирог кетапат, бобовые ростки, подаются в густом сладком и пряном арахисовом соусе, распространены по всей Яве, однако самый популярный вариант родом из Кунингана, Магеланга, Соло и Сурабаи.
In Indonesia, tahu goreng can be mildly fried or deep fried, plain or battered. In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots. Some variants might use peanut sauce with chili instead. Some variants are:
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.
Tahu isi: (lit: filled tofu), probably the most popular variant of tahu goreng in Indonesia, is tofu filled with bean sprouts, carrots and sometimes minced meat is battered and deep fried. It is commonly found sold by gorengan (Indonesian fritters) vendors. Commonly eaten with cabai rawit (bird's eye chili). Tahu sumedang: the name derived from Sumedang city, West Java. Pioneered by the Tahu Bunkeng tofu store in Sumedang established by Chinese immigrants in 1917. Tahu gejrot: fried tofu in a thin, hot, sweet, and sour sauce with shallots and chilies, originated from Cirebon City, West Java. Tahu taoge: stir fried diced tofu with beansprouts. Tahu campur: (lit: mixed tofu), with beef slices, vegetables, beansprouts, and noodles or rice vermicelli, served in thin broth. The dish is common in East Javan cities, such as Malang, Surabaya, and Lamongan. Tahu gunting: (lit: tofu cut with scissors), fried tofu in thick sweet and spicy peanut sauce, originated from Surabaya city, East Java. Tahu telur: (lit: tofu with egg), with omelette, beansprout, peanuts, and lontong rice cake, served in thin sweet and sour soy sauce. Also originated from Surabaya City, East Java. Tahu bulat (round tofu) or tahu bola also called bola bola tahu (tofu balls): is a relatively new variant of fried tofu from Tasikmalaya. The tofu is mixed with seasoning and shaped in balls or rounded form, and later deep fried in cooking oil. Kupat tahu: (lit: ketupat with tofu), ketupat rice cake, beansprout, served in thick sweet and spicy peanut sauce, common throughout Java, however the most popular variant came from Kuningan, Magelang, Solo, and Surabaya.