Pairs well with Spicy Gehu (Gehu Pedas)
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Spicy Gehu (Gehu Pedas)
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A crispy and flavorful Indonesian snack made with tofu filled with a spicy vegetable mixture, coated in a wet flour batter, and deep-fried until golden brown. Perfect as a snack or for catering rice boxes.
00:30:00 total
Serves 4
medium
Snack
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- tofu pong - 13 pcs (13 pieces)
- garlic cloves - 6 cloves (peeled and cut)
- shallots - 6 cloves (peeled and cut)
- boiled curly red chilies - 4 pcs (for blending)
- oil - 60 ml (for blending and sautéing)
- red bird's eye chilies - 50 gr (roughly blended)
- cabbage - 225 gr (sliced)
- carrots - 70 gr (sliced)
- bean sprouts - 100 gr (fresh)
- chicken broth powder - 0.5 tbsp (for seasoning)
- granulated sugar - 1.5 tbsp (for seasoning)
- salt - 0.5 tbsp (for seasoning)
- water - 2 tbsp (for cooking vegetables)
- MSG (optional) - watch the video to see (for seasoning)
- medium protein wheat flour - 75 gr (for wet batter)
- rice flour - 25 gr (for wet batter)
- cornstarch (maizena) - 25 gr (for wet batter)
- salt - 0.5 tsp (for wet batter)
- chicken broth powder - 0.5 tsp (for wet batter)
- black pepper - 1/8 tsp (for wet batter)
- baking powder - 0.25 tsp (for wet batter)
- water - 175 ml (for wet batter)
Instructions
- Prepare the fine seasoning: In a blender, combine shallots, garlic, boiled curly red chilies, and oil. Blend until smooth.
- Sauté seasoning and add chilies: Sauté the blended fine seasoning until fragrant. Roughly blend the red bird's eye chilies and add them to the pan. Sauté briefly.
- Add vegetables: Add sliced cabbage and carrots to the pan. Stir-fry briefly.
- Season and cook vegetables: Add chicken broth powder, sugar, salt, and water. Stir well. Then add bean sprouts and cook briefly. Set aside to cool.
- Prepare wet batter: In a bowl, mix wheat flour, rice flour, cornstarch, baking powder, salt, chicken broth powder, and black pepper. Gradually add water while stirring until smooth.
- Fill tofu: Put the cooled vegetable filling into a piping bag or use a spoon. Fill the tofu pong pieces with the vegetable mixture.
- Coat tofu: Dip the filled tofu pieces into the wet batter. Also, put a little batter into the hole of the tofu to prevent filling from escaping during frying.
- Fry the gehu: Heat oil to medium-high heat. Fry the coated tofu until crispy and golden brown. Drain excess oil.
- Serve: Serve the spicy gehu warm as a snack or part of a meal.
