You know, I had no idea of the existence of Begedil Tauhu until Kris blogged about it. Where have I been? It has been years since I visited a Ramadan bazaar for the very reason that there is no longer one at Damansara Uptown. The last Ramadan bazaar at Damansara Uptown was way back in 1990!
Of course I was curious about Begedil Tauhu so I googled and found many recipes. Apparently this snack has been popular since 2017.
There is nothing mysterious about it. Just use your favorite begedil recipe and stuff the mixture into hollowed tofu puffs.
Another new thing I learnt is that dipping the begedil tauhu in sambal kicap is awesome. I always dip my begedil in sweet chili sauce.
So I went to buy a packet of tofu puffs and made these begedil tauhu on a weekend. You can prepare these begedil tauhu one day ahead and fry them the next day. That's saves a lot of time. Same thing for the sambal kicap.
Sambal kicap is a condiment that I would usually use as a dip for fried fish. But I understand that it is also eaten with goreng pisang, goreng ubi and noodles.
Making sambal kicap is easy peasy. You need chilies, garlic and kicap manis.
I used one red chili, 2 red cili padi and 1 large clove of garlic. Cut them into smaller pieces and fry in a little bit of oil until the chilies are slightly wilted and the garlic is slightly browned. It does not take very long.
Transfer into a blender.
Add kicap manis, as much as you like and blitz away.
Transfer into a bottle and store in the fridge. Easy? Yup!
Since there were 9 tofu puffs in the packet, I made a small batch of begedil filling. But there were extras after I stuffed the tofu puffs. No big deal. I fried up the rest as regular begedil.
So how did I like the begedil tauhu? Oh! I loved it! And goodness, dipped in the sambal kicap, it became so addictive that I ate the begedil tauhu one after another until there were none left. Hah!
I made the filling using a mix of mashed potatoes and minced beef. I meant to cook the minced beef first (like how it is done is some recipes) but I absentmindedly mixed the beef with the mashed potatoes. But it was OK, as the beef gets cooked anyway when the begedil is fried.
The begedil tauhu is crispy when freshly fried but even when it cools and softens, it is still very good to eat.
Begedil Tauhu Goreng
Recipe source : PH
Note : There is more than enough begedil mixture to stuff the 9 tofu puffs. Either use more tofu puffs or fry the rest as regular begedil.
- 9 tofu puffs
- 100g minced beef
- 200g potatoes, steamed and mashed
- 2 tbsp finely chopped Chinese celery (daun sup)
- 1/2 red onion, minced
- 2 tbsp fried shallots
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 egg, beaten
1. Prepare the tofu puffs. Make diagonal slits on one side of the tofu puffs and carefully remove the insides to create a hollow (add what is removed into your begedil mixture if you wish). Set aside.
2. Mix the rest of the ingredients (except egg) together and stuff into the hollowed tofu puffs.
3. Heat oil for deep frying in a pan.
4. Dip the stuffed tofu puffs into the beaten egg and drop it into the hot oil. Fry in batches until golden brown.
5. Drain on paper towels and serve immediately with sambal kicap.
Recipe Source : PH
- 1 red chili
- 2 red cili padi
- 1 clove garlic
- 1 cup kicap manis
1. Cut the chilies and garlic into smaller pieces.
2. Heat a bit of oil in a pan and fry the chilies and garlic until the garlic is lightly browned.
3. Transfer the chilies and garlic into a blender (or you can pound it) and add kicap manis. Blend.
4. Pour the sambal kicap into a bowl or into a bottle for storage.