Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Spicy Tofu with Minced Beef “Tahu Daging Saus Pedas”(Bilingual Eng-Indo)

Feeling for tofu tonight? This is a simple dish of tofu served with minced beef in hot sauce. Super simple and very well served with steamed rice of potato. Here is the recipe.

(Teman-teman, ini aku share resep bikin tahu daging giling saus pedes di rumah. Penampakan dan rasanya nggak kalah dengan yang di resto Chinese dan daging bisa diganti sesuka hati. Aku pake daging sapi ini. Usahakan pakai tahu halus supaya lebih sedap. Yuk, bikin bareng-bareng)

Spicy Tofu with Minced Beef

Ingredients:

– 200 grams of tofu (tahu halus –> potong kotak)

– 200 grams of minced beef (daging sapi cacah/giling juga OK)

– 1 tablespoon of vegetable oil (minyak sayur)

– 2 cloves of garlic –>bashed (bawang putih –> geprek)

– 2 tablespoon of hot sauce (saus sambal botolan)

– 1 tablespoon of soya sauce (kecap asin)

– salt and pepper (garam dan merica hitam secukupnya)

– 1/2 tablespoon of sugar (gula)

– 1 cup of chicken stock (230 ml kaldu ayam)

– some leek –> cut small (bawang prei –> potong kecil)

Steps:

1. Heat a frying pan/ wok on high. Pour in vegetable oil and saute the garlic until fragrant. Put in the minced beef and stir well until it’s cooked.

(Panaskan wajan dengan api besar. Tuang minyak sayur dan tumis bawang putih hingga harum. Masukkan daging sapi dan aduk rata hingga matang.)

2. Season with soy sauce, hot sauce, sugar, salt and pepper. Stir well for 2 minutes. Then pour in the chicken stock and bring it to boil.

(Bumbui dengan saus pedas, kecap asin, gula, garam dan merica hitam secukupnya. Aduk rata selama 2 menit. Lalu tuangkan kaldu ayamnya, didihkan kaldu.)

3. Slightly put in the tofu and carefully cover the tofu with the beef and stock or until the tofu drawn in the stock. Cook for another 5-8 minutes on medium heat until the tofu cooked and harden a bit. Turn off the stove.

(Perlahan letakkan potongan tahu dan usahakan tahu tenggelam dalam kaldu supaya matang sempurna. Masak selama 5-8 menit dengan api medium atau hingga tahu matang betul dan kuah berkurang sedikit. Matikan kompor.)

4. Place the dish on a plate and garnish with leek. Serve hot.

(Pindahkan hidangan pada sebuah piring dan taburi dengan potongan bawang prei. Sajikan panas.)

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7 comments on “Spicy Tofu with Minced Beef “Tahu Daging Saus Pedas”(Bilingual Eng-Indo)

  1. jenisaurus
    April 25, 2015

    stumbled upon your blog and loving it! beautiful pics and exactly the kind of food I like and would want to make! keep posting~ 😀 😀

    • motherbakes
      April 27, 2015

      Thanky you Jeni, just ordinary everyday cook for dam. please enjoy..

  2. paula
    May 5, 2015

    Halooo, aku suka lo masakan ini, cuma kalo untuk anak2 ada saran gak,. saus sambalnya diganti apa?
    Love your blog, soalnya masakannya enak dan ga ribet bikinnya

    • motherbakes
      May 5, 2015

      Paula, iya anakku juga doyan makan ini, gini..ini aku kan masaknya kasih saus tomat botolan dikit, jadi intinya tanpa saus sambal pun ndak masalah, akan tetep sedap, cuman pastikan saus tomato nya pake yang merk bagus, supaya rasa asam manis nya kerasa betul aromanya juga. Wah, thank you Paula, just ordinary everyday cooking, semoga selalu cocok ya resepnya sama Paula.Selamat mencoba ..

  3. motherbakes
    May 5, 2015

    Wah Maaf Paula, ini tadi kupikir resep yang buncis daging sapi, kalo untuk resep mapo tahu ini, boleh saus sambal diganti saus tomat botol atau diganti tomat potongan juga boleh, tomatnya dimasak sampai lembut, jadinya keluar aroma dia wangi campur bawang putih, jadi nggak pedas buat anak anak, kalo anakku suka sedikit pedes gini, mungkin karena kita sekeluarga pecinta masakan pedas..selamat mencoba dan semoga cocok ya

  4. paula
    May 7, 2015

    Thank you yaaaa, aku praktekin malem ini

    • motherbakes
      May 7, 2015

      Paula : thank you Paula..selamat mencoba semoga cocok

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This entry was posted on April 23, 2015 by in Beef, Tofu and tagged , , , , , .

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