Indonesian Recipes (Bali, Java) - Soup with Stuffed Bean Curd and Potatoes (Sop Tahu, Kentang Isi) Recipe

Ingredients

• 1 bunch chives

• 250 g/9 oz raw prawns or shrimps

• 1 egg

• 1 large potato

• 250 g/9 oz tofu (bean curd)

• 1.5 liters/2 3/4 pints (7 cups) chicken stock (broth)

• 1 handful fresh spinach

• about 20 sugar peas

• 10 dried black fungus mushrooms

• 1 bunch spring onions (scallions)

• salt

• pepper

• pinch of sugar

• sesame oil

• oil for frying

Serves 4

---

Method:

1. Clean the prawn or shrimps and chop finely. Wash the chives and chop finely. Mix the prawns or shrimps and chives together, add the raw egg and season with salt and pepper.

2. Halve the potatoes lengthways and cut diagonally into slices 1.5 cm/1/2 in thick. Open up each slice without cutting it right through and spread the inside with the shellfish and chives mixture.

3. Now cut the tofu into slices 1.5 cm/1/2 in thick and cut the square slices into two triangles. Open up each triangle without cutting it right through and stuff with the prawn and chives mixture.

4. Fry the stuffed tofu and potatoes pieces until golden brown. Heat the chicken stock, add the fried stuffed tofu and potato pieces and simmer for 5 to 10 minutes at most.

5. Now add the sugar peas, spinach, black fungus mushrooms, simmer briefly and season with sugar, salt and pepper. Add a few drops of sesame oil.

6. Finally, cut the spring onions into slices and add to the mixture. This soup is served with Sambal cuka.