Brongkos Tofu and Black-Eyed Peas Stew

Name: Brongkos Tofu and Black-Eyed Peas Stew
Total time: 18000 s
Yield: 5 servings
Cuisine: American
Ingredients: 150 grams black-eyed peas, soak to soften; 10 pieces firm tofu; 1 small pack of beef skin crackers; 1 2/3 cups coconut milk (I used frozen thick coconut milk); 5 whole bird's eye chilies; 2 tablespoons shaved palm sugar; Salt and pepper to taste; Oil for sautéing; as needed Water for boiling; 3 bay leaves; 4 kaffir lime leaves, torn; 2 stalks lemongrass, bruised; 1 1/4 -inch slice galangal, bruised; 2 kluwek nuts, take the inside, soak in hot water, drain; 6 shallots; 3 cloves garlic; 2 red chilies; 3 candlenuts; 2 teaspoons ground coriander

Lila Lestari @lilawahyu

Cibinong Kab. Bogor

2019_13.47
It's not just gudeg that's famous from Jogja. There's also a dish called brongkos stew. One of Grandma Uti's specialties when I lived in Jogja. At first glance, it looks like rawon, but the taste is very different. It's more spiced and thick. Especially when reheated the next day, it tastes even better. Originally, it uses boiled eggs and beef tendon, but I made a vegetarian version. Let's 'go back to your city 🎶' eehhh...

Inspired by: mbak Tantiti

Lila Lestari @lilawahyu

Cibinong Kab. Bogor

Inspired by: mbak Tantiti

Saved

Ingredients

1.5 hours

5 servings

150 gramsblack-eyed peas, soak to soften
10 piecesfirm tofu
1small pack of beef skin crackers
1 2/3 cupscoconut milk (I used frozen thick coconut milk)
5whole bird's eye chilies
2 tablespoonsshaved palm sugar
Salt and pepper to taste
Oil for sautéing
as neededWater for boiling
Leaf spices:
3bay leaves
4kaffir lime leaves, torn
2 stalkslemongrass, bruised
1 1/4-inch slice galangal, bruised
Ground spices:
2kluwek nuts, take the inside, soak in hot water, drain
6shallots
3 clovesgarlic
2red chilies
3candlenuts
2 teaspoonsground coriander

Saved

Steps

1.5 hours

1

Boil the black-eyed peas until half tender. Drain.
2

Boil the tofu with a spoonful of salt. Let it boil, then remove and drain.
3

Grind the brongkos spices. Set aside.
4

Heat oil in a pan, then sauté the leaf spices. Add the ground spices and sauté until fragrant.
5

Add enough water, then add the black-eyed peas and tofu. Season with salt, palm sugar, and pepper.
6

Add the coconut milk, beef skin crackers, and whole bird's eye chilies. Stir until it boils again.
7

Cook until the black-eyed peas are tender and the sauce slightly reduces. Taste and adjust seasoning. If it's just right, turn off the heat.
8

Serve with warm rice and baceman side dish. Enjoy...