KOMPAS.com – If you have young coconut can be cooked into pepes with white tofu, add shrimp to make it more savory.
Young coconut tofu pepes are cooked with red chili seasoning, onion, garlic, galangal, orange leaves, salt, and coconut milk.
Young coconut tofu pepes are wrapped in banana leaves and then steamed for approximately 45 minutes.
Check out the following young coconut tofu pepes recipe, quoted from the book “Aneka Pepes & Botok” (2009) by the Dedia Kitchen Team published by PT Dedia Pustaka.
Also read:
Material:
- 2 pieces (about 600 grams) white tofu
- 100 grams of wet shrimp, chopped
- 2 eggs, shake off
- 1/4 of young coconuts, grated
- 2 pieces of orange leaves, finely sliced
- 1 tablespoon instant coconut milk
- 2 tsp salt
- 1 teaspoon sugar
- Banana leaves to wrap
Puree:
- 3 red chili
- 5 shallots
- 3 cloves of garlic
- 1 thin slice of galangal
Also read:
1. Steam the white tofu until cooked, then puree. Set aside. Peel the shrimp, then chop the meat roughly. Set aside.
2. Mix tofu, chopped shrimp, eggs, grated young coconut, orange leaves, coconut milk, salt, and sugar. Stir well.
3. Prepare a banana leaf, place two tablespoons of pepes mixture. Wrap like a small rice cake. Steam until cooked for about 45 minutes. Lift.
