How to Make Ultimate Been Curd and Dried Noodles Soup (Tahu Campur)

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, been curd and dried noodles soup (tahu campur). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Been Curd and Dried Noodles Soup (Tahu Campur) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Been Curd and Dried Noodles Soup (Tahu Campur) is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook been curd and dried noodles soup (tahu campur) using 21 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Been Curd and Dried Noodles Soup (Tahu Campur):

1. Take 2 tablespoon oil
2. Get 1 1/2 pieces large been curd, fried and cut into pieces
3. Prepare Lettuce leave (optional)
4. Prepare 125 gram noodles, blanched, drained
5. Take 125 gram beensprout, tailed, blanched and drained
6. Make ready 100 gram potatoes, boiled and sliced
7. Get Shallot and garlic, sliced and Fried (or use the ready one)
8. Prepare Spices (ground)
9. Get 1 teaspoon coriander
10. Take 1/2 teaspoon peppercorns
11. Get 1/4 teaspoon cumin,roasted
12. Take 4 shallots
13. Prepare 2 cloves garlic
14. Take Salt and sugar
15. Take 1
16. Take For the soup :
17. Make ready 2 salam leaves (bay leaves)
18. Prepare 1 cm gingger, bruised
19. Get 1 cm galangal, bruised
20. Get 1 litter beef stock
21. Make ready 100 gram meet, boiled until tender, cut into pieces

Instructions to make Been Curd and Dried Noodles Soup (Tahu Campur):

1. For the soup: Heat oil and saute ground spices, salam leaves, ginger, and galangal until fragrant. Add stock together with meat and bring to the boil.
2. For the Potaote: Boil the potatoes until soft and mix with fried shallots and garlic, then shape it (like croquettes). Fried until golden.
3. For the Lento: Combine 250 gram shredded casava and 1 cloves of garlic with 1 teaspoon coriander. Grind until fine, then shape into balls. Deep fry until golden brown.
4. For the Sambal Petis : Grind 7 bird's eye chillies with 1 -2 tablespoons black shrimp paste. Add 2 tablespoon water and mix well throughly.
5. How to serve : Arrange been curd, lettuce, noodles, been sprout, potatoes in serving bowl. Add 1-2 tablespoons black shrimp paste sauce. Pour hot soup over and garnish with fried shallots and parsley.

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