Traditional Recipe for Special Kembang Tofu Combined with Ginger Soup

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_{The authentic perfection of flavors that I had never tried before made me so curious about the taste. I've been wanting to try this recipe for a long time but I wasn't sure if it would work. However, who will know the result if we don't dare to try, right?.}

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Tofu Kembang Combination Ginger Gula Aren Gravy

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Ginger tofu sauce is one of the traditional foods that you can find quite a lot in traditional markets. But in my area, this processed tofu ginger sauce is hardly found except in the main market on certain days.

Now in my lifetime I have only tried this dish once, but my curiosity about one of the foods that is suitable for increasing energy in the body. Although the texture results are not exactly the same, the taste is almost the same.

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Curious about the recipe, let's take a look at the recipe below.

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Ingredients Used

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Making Procedure

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Step 1

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First I will prepare the tofu flower first, I prepare soy milk mixed with sugar and jelly powder.

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Step 2

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Cook on low heat until boiling, now I suggest reducing the milk so that the texture is more mushy.

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Step 3

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Once cooked, it is marked with froth that comes to the surface of the pan while cooking.

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Step 4

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Then print it in a container that you like, you can print it in an agar container, store it and wait for it to harden then set it aside first.

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Step 5

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While waiting for the tofu flower to harden, I prepared the ginger water. Put the water in a saucepan then add palm sugar.

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Step 6

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Then add pandan leaves and ginger, I peeled the ginger a little and then cut the lemongrass thinly.

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Step 7

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Then add the ginger and lemongrass that have been roasted so that when cooked the aroma of all the spices comes out.

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Step 8

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Then cook until boiling and watch the water reduce a little.

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Serving Suggestion

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I added the hardened tofu flower to the bowl, then poured in enough ginger sauce. This is a very delicious dish and is best enjoyed while the ginger gravy is warm, especially during cold weather when this dish is a favorite.

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Although the texture was not perfect, I will try it next time. Because honestly, the tofu is not very flavorful, the jelly and aroma are very strong so the texture is a bit hard. However, the texture when enjoyed is soft but not as soft as the original recipe. I hope you like this recipe, note that the milk composition is slightly reduced until the results are maximized.

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