Tahu sumedang

Tahu sumedang...
Tahu nu matak sono...
ceuk kuring can aya anu bisa...
ngelehan...

                                  Tahu sumedang...
                                  Tahu nu pangraosna...
                                  Komo di cengekan...
                                  Komo lamun disambelan...

Ngenah ceuk murangkalih...
Ceuk nu kolot ceuk nu ngora...
Ti peuting nepika kongkorongok anggeur...
Atuh ngeunah ahhhh..

                                  Ceuk saya tahu ieu anu gurih..
                                  Ceuk saya tahu na teh...
                                  Matak hadeee...

Ok , that is a song for special meal from sumedang .Great huh ?Oh , i almost forgot .It turns out that i was eating tahu sumedang now . Emmm , good ! Okay by the way, let us talk about the history of  tahu sumedang know . In 1917, a Chinese Indonesian Ong Kino made the first tofu in Sumedang, West Java. After returning to China, he bequeathed his business to his son, Ong Bun Keng. From 1970 until 1980 the business advanced. In 1992, the business achieved the highest success, and is still very successful to this day.  If you want to make this...

Utilities

1. A steamroller , used for making porridge of soybean  or use a blender to make in the number of a little.
2. A pan, used for stewing pulp soybeans, try made of material that rust-resitant, for example of stainless steel.
3. A frying pan.
4. Pitch of plastic, used with fabric filter to filter the pureed soybeans into soybean pollen.
5. Ancak or bamboo rack is where raw tofu prints made from woven bamboo which serves as peniris. Ancak is also used as a place to know who's been deep fried.

 Ingredients

1. Soyabean 100 Kg
2. Water 4000 L
3. Koagulen 350 L
4. Olive oil 20-25 Kg
5. Seasons

Steps

1. Clean soy from dirt or foreign matter as for gravel , sand , soybeans broke out , moldy , perforated , and foul .
2. Wading in water by comparison 1: 2 for 3 to 5 hours or enough 1-2 hours when used of warm water with the temperature 550 c , not more , because proteins of waded know will be reduced to clot .
3. Wipe out a marinade with water the drain.
4. Ground until shaped pulp while plus water little by little .Capacity rust-resistant in a container .
5. Input slurry of soy into hot water or to boil while continuing to heated.
6. Stir, flush the cold water about 3 liters, or add leftover cooking oil as much as 0.5 litres to cope with the onset of the foam. Boiled soybean slurry or cook until done or until pale yellow soybean porridge.
7. Lift and strain soyabean .The process of filtration assisted by the addition of hot water around 100 liters per kg on drain it out until obtained water filtering lucid .`
8. Lift out of the mold when the idea was solid, its water is dripping from the mold a bit.
9. Cut know after solid right according to taste .The characteristic solid know if held hard and cold .
10. Soak pieces know crude with the bath tub containing a solution of seasoning for 5-10 minutes .Lift and drain .
11. Fried know after dropped the water .Using cooking oil in frying pan with great fire of many. Fried input know if oil is truly hot .
12. Savings know fried sumedang tofu on shelves until cold , then canning in bamboo basket .

Thank you for your reading this text, wassalammualaikum