Hed Chef: Kupat tahu

Entertaining at home does not mean having to burn a hole in your pocket or cook up a storm.

For a cosy gathering with a few friends, try serving kupat tahu. It a dish of ketupat and fried bean curd slathered in a rich homemade peanut gravy. Kupat is Javanese for ketupat.

Tau kwa, instead of tofu, is used in this dish. The cucumber pieces and bean sprouts add crunch. Add pandan leaves into the water used for boiling the ketupat for extra fragrance.

For the peanut gravy - depending on your preference - you can process the peanut mixture longer for a smoother texture. I prefer a grittier texture where you can bite into the crushed peanuts.

To save time on the day of the party, you can prepare the peanut gravy the day before. Allow it to cool before refrigerating it. Reheat when it is time to serve.

Serve the ingredients buffet-style so that your guests can assemble their own kupat tahu. Keep the peanut gravy warm in a thermal pot.

Watch this space for a frittata recipe featuring local produce next week.

INGREDIENTS

• 4 tau kwa (firm bean curd), cut diagonally into triangular quarters
• 8 small packets of uncooked ketupat
• 5 pandan leaves, knotted
• 300g bean sprouts
• 4 Japanese cucumbers, cut into bite-size pieces
• 4 hard-boiled eggs, halved
• 1 tsp salt
• 2 pots of water
• Cooking oil for deep-frying

Optional:

• Fried shallots (for garnish)
• Keropok

FOR PEANUT GRAVY

• 500g raw peanuts
• 3 red finger chillies, sliced
• 6 chilli padi
• 5 garlic cloves
• 250g gula jawa (palm sugar), chopped
• 2½ tsp salt
• 3 tbsp kecap manis
• 3 tbsp assam jawa (tamarind pulp)
• 250ml water (for soaking the assam jawa)
• 800ml water
• 100ml oil

METHOD

1. Bring one pot of water to a boil and place the knotted pandan leaves in it.

2. Place the ketupat packets in the pot. Boil for 90 minutes, then let it cool for two to three hours. Cut into cubes.

3. Heat 100ml of oil. Fry the raw peanuts over low heat. Add in the red finger chillies, chilli padi and garlic cloves before the peanuts are browned.

4. Continue frying until the peanuts are browned.

5. Remove the peanuts, chillies and garlic cloves from the oil and place on kitchen paper to drain the excess oil.

6. Once cooled to room temperature, place in food processor and pulse.

7. Soak the assam jawa in 250ml water. Strain and reserve the tamarind juice.

8. Place peanut mixture in a pot and add 800ml of water. Mix well and bring to a boil.

9. Add the tamarind juice and the chopped palm sugar.

10. Add the kecap manis and salt. Bring the peanut gravy to a boil over low heat, stirring often. Turn off the heat and cover.

11. Bring a pot of water to a boil and add one teaspoon of salt.

12. Blanch the bean sprouts briefly. Set aside.

13. Deep-fry the tau kwa until golden brown.

14. To serve, arrange a few pieces of the ketupat, tau kwa, cucumber and halved hard-boiled eggs on a plate. Add some bean sprouts.

15. Add the peanut gravy and fried shallots. Serve with keropok.