A hearty East Javanese street food dish featuring fried tofu, beef, rice noodles, and lentho (fried black-eyed pea fritters) served in a tangy, aromatic beef broth. The broth is flavored with garlic, shallots, and petis (a thick, fermented shrimp paste), giving it a rich umami taste with a slight sweetness. Typically eaten for lunch or as a filling evening meal.
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Electric pressure cooker for stocks, beans, braising, sterilization
Crystal stemware tuned for varietal expression
Wide carbon steel pan — develops the prized socarrat crust
Aromatic finishing oil — pasta, risotto, eggs
Premium dried kelp — foundation of Japanese dashi and umami
A signature dish of Lamongan, East Java, sold by street vendors (warung) from morning until night. Often eaten communally, with customers gathered around the vendor's cart. The name 'tahu campur' means 'mixed tofu,' reflecting its varied textures.
1. Simmer beef with aromatics for broth. 2. Fry tofu and prepare lentho fritters. 3. Soak noodles. 4. Combine petis, tamarind, and sugar for sauce. 5. Assemble with broth, noodles,...
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Uses more petis and less tamarind for a sweeter profile
Includes boiled egg and sambal terasi (shrimp paste chili)
Sri Owen — The Indonesian Kitchen
Lucky Peach — 101 East Asian Street Foods
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Electric pressure cooker for stocks, beans, braising, sterilization
Crystal stemware tuned for varietal expression
Wide carbon steel pan — develops the prized socarrat crust
Aromatic finishing oil — pasta, risotto, eggs
Premium dried kelp — foundation of Japanese dashi and umami
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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