Spicy Gehu (Gehu Pedas)
(3.0)
285.8K views • 2mo ago
10.2K
48
3.6% engagement
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
🍯
🧂
🍋
🍫
🌶️
🍄
👅
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.
Unlock Menu Recommendations
Sign in to get personalized menu recommendations based on your current recipe. We'll suggest what to serve before, alongside, or after this dish to create the perfect meal.
