 | |
| Alternative names | Tahu bunkeng |
|---|---|
| Place of origin | Indonesia |
| Region or state | Sumedang Regency, West Java |
| Main ingredients | Deep-fried tofu |
Tahu sumedang or Tahu bunkeng (Sumedangite tofu, bunkeng tofu) is a Sundanese deep-fried tofu from Sumedang, West Java, Indonesia.
Characteristic
Tahu sumedang characteristics are its content half empty [1] or completely empty. [2] It has a creamier inside than the normal white tofu. [3] The taste is savory. It can be served with lontong, various kinds of sambal, soy sauce or cabe rawit. [1] [2] [4] Eko Hendrawan Sofyan of Kompas said that the size of tahu sumedang is about 2.5–3 cm x 3 cm and that it is light brown, mottled shell, crunchy, and tasty. [5]
See also
References
- ^ a b Gunawan & Khairunnisa 2010, p. 106
- ^ a b Saragih & Sarwono 2001, p. 5
- ^ Ganie, Suryatini N. (7 May 2006). "From Doufu to tahu". The Jakarta Post. Archived from the original on 3 May 2013. Retrieved 7 January 2012.
- ^ Oey 1997, p. 343
- ^ Sofyan, Eko Hendrawan (7 January 2012). "Tahu Sumedang, Lezat berkat Air Tampomas". Kompas. Retrieved 12 April 2012.
Bibliography
- Gunawan, Iwan; Khairunnisa, Anita (2010). Yuniawati, Reny; Koswara, Rani Andriani (eds.). Sentra Bisnis Jawa Barat: Panduan Wisata Belanja & Kuliner Khas Jawa Barat. Jakarta: TransMedia. ISBN 978-979-799-150-0.
- Oey, Eric (1997). Java. Hong Kong: Periplus Editions. ISBN 978-962-593-244-6.
- Saragih, Yan Pieter; Sarwono, B. (2001). Membuat Aneka Tahu. Depok: Penebar Swadaya. ISBN 978-979-489-610-5.
- Setyautama, Sam (2008). Mihardja, Suma (ed.). Tokoh-Tokoh Etnis Tionghoa di Indonesia. Jakarta: Kepustakaan Populer Gramedia. ISBN 978-979-9101-25-9.
|
| |
| Alternative names | Tahu bunkeng |
|---|---|
| Place of origin | Indonesia |
| Region or state | Sumedang Regency, West Java |
| Main ingredients | Deep-fried tofu |
Tahu sumedang or Tahu bunkeng (Sumedangite tofu, bunkeng tofu) is a Sundanese deep-fried tofu from Sumedang, West Java, Indonesia.
Characteristic
Tahu sumedang characteristics are its content half empty [1] or completely empty. [2] It has a creamier inside than the normal white tofu. [3] The taste is savory. It can be served with lontong, various kinds of sambal, soy sauce or cabe rawit. [1] [2] [4] Eko Hendrawan Sofyan of Kompas said that the size of tahu sumedang is about 2.5–3 cm x 3 cm and that it is light brown, mottled shell, crunchy, and tasty. [5]
See also
References
- ^ a b Gunawan & Khairunnisa 2010, p. 106
- ^ a b Saragih & Sarwono 2001, p. 5
- ^ Ganie, Suryatini N. (7 May 2006). "From Doufu to tahu". The Jakarta Post. Archived from the original on 3 May 2013. Retrieved 7 January 2012.
- ^ Oey 1997, p. 343
- ^ Sofyan, Eko Hendrawan (7 January 2012). "Tahu Sumedang, Lezat berkat Air Tampomas". Kompas. Retrieved 12 April 2012.
Bibliography
- Gunawan, Iwan; Khairunnisa, Anita (2010). Yuniawati, Reny; Koswara, Rani Andriani (eds.). Sentra Bisnis Jawa Barat: Panduan Wisata Belanja & Kuliner Khas Jawa Barat. Jakarta: TransMedia. ISBN 978-979-799-150-0.
- Oey, Eric (1997). Java. Hong Kong: Periplus Editions. ISBN 978-962-593-244-6.
- Saragih, Yan Pieter; Sarwono, B. (2001). Membuat Aneka Tahu. Depok: Penebar Swadaya. ISBN 978-979-489-610-5.
- Setyautama, Sam (2008). Mihardja, Suma (ed.). Tokoh-Tokoh Etnis Tionghoa di Indonesia. Jakarta: Kepustakaan Populer Gramedia. ISBN 978-979-9101-25-9.
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