Pepes Ati Ampela Tofu

Ingredient

• 7 pairs of liver gizzard, clean
• 2 cm Ginger, crushed
• 1 lb lime leaves, torn
• 2 pcs Tofu, steam briefly
• 1 tsp Salt
• 1/2 tsp Sugar
• 1 tsp Mushroom Broth
• 1 bunch of basil leaves
• 3 cm Galangal, thinly sliced
• 3 bay leaves, cut into 2
• Banana leaves to taste, wilted
• A little oil for frying

Ground spices

• 10 pcs Shallots
• 4 cloves garlic
• 7 pcs curly chili
• 5 pcs red chili
• 10 pcs Cayenne Pepper (adjust to taste)
• 1 pc Tomato
• 5 btr Candlenut, roasted
• 2 cm Ginger
• 2 cm Turmeric, roasted

How to make

• 1. Boil water, add liver, ginger and lime leaves, boil for 15 minutes. Lift and drain. Cut according to taste.
• 2. Steamed tofu cut into cubes
• 3. Heat cooking oil, saute ground spices for a while. Add salt, sugar and mushroom broth. Stir well. Taste correction. Turn off the fire
• 4. Enter the liver gizzard and tofu into the spices, mix well. Add basil leaves, mix well.
• 5. Prepare 2 banana leaves, arrange 1 slice of galangal and 1 piece of bay leaf. Add 3-4 tablespoons of Pepes dough (adjust the width of the leaves). Wrap it in a roll, close it and pin the ends with a stick.
• 6. Put it in the preheated steamer. Steam over medium heat for 30-45 minutes/until cooked.
• Lift

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