Tauhu goreng

Muji came to work for us as a domestic helper the day SK was born. For 8 years, she was the kids' best playmate. They loved her company so much, we went everywhere together. From climbing trees to catching butterflies or longkang fishes, she would do anything for them. She was their heroine.

I loved her devotion to the family and her unforgettable tauhu goreng. She makes the best Indonesian style tauhu goreng. It's such a simple dish, yet many people cannot do it as well as she does.

Now, whenever I eat tauhu goreng, I think of dear Muji.

The trick is to use the freshest ingredients and serve immediately after cooking.

I get the freshest tofu, cucumber and bean sprouts from the wet market. I make it a point to roast and grind my own groundnuts. It is worth the effort.

OKC has asked for photos and recipe. My camera is out of action, so here is the recipe.

Main ingredients:
1 piece of large fresh firm tauhu (taukwa) - Wipe dry and deep fry.
Bean sprouts - Blanch in hot water for few minutes to remove raw taste.
Cucumber - Discard skin and core. Cut into thin strips and soak in ice water for about 15 minutes.

Ingredients for gravy:
Tamarind juice (soak 1 large tablespoon tamarind paste in 1/4 cup water. Strain, discard seeds and reserve water)
2 chilli padi and 1 clove garlic (pound together into a paste)
1 tablespoon sugar (gula melaka or brown sugar or fine cane sugar)
1/2 cup roasted peanut (crushed or chopped)

Mix ingredients for gravy together. I often squeeze some lime/lemon juice to add zing to the gravy.

Assemble:
1. Cut fried tauhu into smaller squares.
2. Arrange blanched bean sprouts and cucumber strips on top.
3. Pour gravy over it and serve immediately.