The Stories about Beancurd
– Beancurd (kembang tahu) is not a native food of Indonesia. This soft slurry soy beans, flushing with ginger and liquid palm sugar is originally called Tauhue, a Hokkien dialect of Chinese, where they came from. Through social contact for centuries, Tahue now has known around archipelago as a delicious snack for afternoon tea.
In my childhood, I saw many Tahue seller in Jakarta small alleys where were my family lived. They carried a yoke over their shoulder, went in and out around neighbourhood almost every afternoon. While walking they tapped a spoon into a ceramic bowl so that customer knew their presence. And now the tradition has changed a little I suppose. They still sell them out of the alleys but riding on a bike. By put two containing pan curd on the back of saddle, inserted a small wood shelf between the pans, they put various equipment on it. There are bowls, spoons and bottles containing liquid palm sugar.
I have no idea why was Tauhe got “Kembang Tahu” in Bahasa Indonesia. It is overlap with other “Kembang Tahu”, a dried thin sheets for vegetables.
In my opinion, beancurd was transforming into Indonesian food because of involvement the palm sugar and ginger in the broth. By mixing them both, a bland taste soybeans has changed into a unique Indonesian flavor.
Sometimes beancurd not just be enjoyed as snacks yet it is also be seen for health benefits. Ginger and palm sugar has long been used in healthy drink and herbal remedies (jamu).While soybeans useful as a source of protein, strengthens the body’s metabolism, bones, enhancing immune system, and increase memory.
There have been many studies on ginger properties. They active substances considered to be lower blood pressure, cleansing them, and also to treat arthritis.
|Organic beancurd with Arenga palm sugar broth