Delicious Indonesian: recipe for OBLOK OBLOK
In Vegetable Menus by Niven Kunz and Virginie van Bronckhorst-Kunz, you’ll find the most delightful starters, main courses, and desserts with a touch of haute cuisine, for cooking at home. Surprisingly easy and extraordinary at the same time. For friends, or for the two of you, for moments when you want to pull out all the stops. Not vegetarian (can be made so), but with vegetables as the absolute star. And since Indonesia holds a special place in the hearts of Niven and Virginie, you’ll also find many Indonesian recipes, such as this oblok oblok; a classic Indonesian recipe with tofu and tempeh.
Just as you eat it in Indonesia
Virginie: ‘My mother was an incredibly good Indonesian cook. As a child, I loved helping her and also learned to cook Indonesian food myself. All the Indonesian recipes in the book are family recipes. This is oblok oblok just as you eat it in Indonesia.’
How to make oblok oblok
- Dissolve the coconut cream in the vegetable stock.
- Put the shallot, garlic, shrimp paste, two lomboks, tamarind, candlenuts, and sunflower oil in a blender (or use a hand blender and measuring cup) and blend into a fine boemboe.
- Fry the boemboe in a frying pan for 1.5 minutes, then deglaze with the coconut cream and vegetable stock mixture.
- Add the salam leaves, peteh beans, and galangal, and let everything simmer for about 15 minutes over low heat.
- Heat 1–1.5 cm of sunflower oil in a frying pan.
- Pat the tofu and tempeh cubes thoroughly dry with kitchen paper to prevent splattering.
- Put the tofu and tempeh in the frying pan and fry until nicely browned.
- Then add the tofu and tempeh to the boemboe, toss, and let it infuse for another 5–10 minutes over low heat.
- Finally, garnish with the rings of lombok.
Title: Vegetable Menus
Author: Niven Kunz Virginie van Bronckhorst-Kunz
Price: €29.99
Publisher: Kosmos Uitgevers
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