Tahu Gejrot is a traditional Indonesian dish, particularly popular in Cirebon, a city on the island of Java. It consists of fried tofu cubes or slices that are served with a flavorful and spicy dipping sauce. The name "Tahu Gejrot" is derived from the Indonesian word "gejrot," which means to pour or splash. Tofu (tahu) is cut into bite-sized pieces and deep-fried until they become crispy and golden brown. This gives the tofu a crunchy exterior while maintaining a soft interior. The key element of Tahu Gejrot is the spicy dipping sauce. It's made by blending ingredients like garlic, shallots, chili peppers, and salt. Water is often added to achieve the desired consistency without making the sauce too thick. To serve Tahu Gejrot, the fried tofu (tahu) pieces are placed in a bowl or on a plate. The spicy dipping sauce is poured over the tofu, creating a flavorful and spicy coating. Tahu Gejrot is usually eaten as a snack or appetizer. The combination of crispy fried tofu, spicy and sweet flavors make it a delightful and popular street food in Indonesia.
Fry the tofu until it's golden brown and crisp, then turn off the heat.
Blend garlic, shallots, red chilies, green chilies, and salt. Add 50 ml of water to keep it from getting too dry.
Tahu Gejrot Sauce: Mix water, brown sugar, tamarind water, sweet sauce (kecap manis), and soy sauce in a saucepan. Heat the mixture until it starts boiling.
Now, combine the blended mixture with the sauce, stirring well to ensure it has the right balance of spiciness, sweetness, and savory flavors.
Cut the tofu into half, then generously drizzle the sauce on top, and serve the dish while it's still warm.
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