Being creative with various Vegan ingredients makes me more excited to try new recipes. Like today, I want to get creative with white tofu, carrots, cabbage, purple eggplant and bitter gourd. Today I'm going to combine white tofu, grated carrot, sliced cabbage and also the purple eggplant flesh, I'm going to put it together and I'm using purple eggplant skin and bitter gourd as a wrapper. I'll fill the purple eggplant and bitter gourd skin with a combination of white tofu and vegetables, then I'll fry it.
I cut it according to the shape of the purple eggplant and bitter gourd, so that it resembles a bracelet. After that I put the stuffing in the form of white tofu and various vegetables which I have seasoned. I predicted that the bitter gourd would taste bitter, but wow, the bitter gourd tastes even better than the purple eggplant.
When I dabbed the sauce with the purple eggplant and bitter gourd, it didn't feel like I had eaten 5 of the fried bitter gourds. I'm hooked.
Ingredients
For friends who are curious about the taste, here are the ingredients that I use.
The main ingredients I use are : 10 pieces of white tofu, 100 grams of carrots, 50 grams of cabbage, 300 grams of purple eggplant and 300 grams of bitter gourd (choose young and large ones)
As for the seasoning, it consists of: 5 pieces of garlic, 2 pieces of red onion, 3 pieces of red chili, 1 tablespoon of salt, 1 pack of ground pepper, 100 mL of cooking oil and 2 leek leaves
Preparation
The first preparation I did was wash the carrots, then I grated them. I grated the carrots to get a softer texture, grated carrots are tastier than thinly sliced carrots.
Next I will process the cabbage. Clean the cabbage, then cut it as small as possible. If the cabbage is not cut very small, it will not blend with the other ingredients.
The next preparation is to grind the white tofu, I only use a spoon to grind the white tofu.
Next, I washed the leek leaves, cut them into several pieces, then pounded them until they were half fine. I pounded leek leaves so that the aroma and taste are stronger when combined with other ingredients.
Next, I wash the bitter gourd, then cut it into several pieces, I cut it with a thickness of about 1.5 cm.
Then throw away the middle part of bitter gourd.
Next I washed the purple eggplant and cut it into pieces about 1.5 cm thick.
Separate the meat in the middle, don't throw it away, because we're going to use it.
Cut the purple eggplant flesh into small pieces.
Lastly I will grind the seasoning, grind the garlic, red onion, red chilies and salt.
How to make stuffing
Mix grated carrots, chopped cabbage, mashed leeks and pieces of purple eggplant flesh.
Then add the mashed white tofu.
Also add ground pepper according to taste, then stir until all the ingredients are well mixed.
How to cook
Turn on the stove on very low heat, pour cooking oil into the pan, use a non-stick pan, because we will fry with a little oil. First I will fry the bitter gourd, I only use 100 mL of cooking oil. After the cooking oil becomes warm, add the bitter melon pieces, arrange in the pan like this. REMEMBER NO NEED TO WAIT FOR COOKING OIL TO BE HOT.
Then put the stuffing into the bitter gourd, press a little so that the contents are even. Increase the heat of the stove, after I put the stuffing into the bitter gourd, then fry it over medium heat.
Fry until dark brown or slightly charred, then turn the other side so that the eyes are even. After all sides are browned, then remove and arrange on a serving plate.
Next I turn off the stove and I clean the leftovers from frying the bitter gourd, I will fry the purple eggplant. I use the same method to fry the purple eggplant, turn on the stove over very low heat, add another 100 grams of cooking oil, warm it up.
After the cooking oil is warm, add the purple eggplant pieces, add the stuffing.
Fry until browned, don't forget to turn the other part over.. After all sides are browned, then remove and arrange on a serving plate.
To make the taste of the purple eggplant and fried bitter gourd more pronounced, I will make the sauce. I only use two ingredients, namely 2 stalks of celery and 100 mL of chili sauce. chop the celery into small pieces, mix the celery pieces with the chili sauce, then stir.
Serving method
Serve fried purple eggplant and fried bitter gourd with the sauce. Enjoy it while it's warm. The white tofu mixture tastes delicious when you bite into it. When I enjoyed the bitter gourd, it turned out that the slightly burnt pare was more delicious than the green pare, the slightly burnt pare, the bitter taste was not felt.
Are friends interested in trying this recipe? good luck.
