We are surrounded by fields. When we walk the dog, we have to be mindful of the cows that graze in between the sawah. Chicken run amok everywhere. Friendly farmers wave at us as we plod along the narrow ridges between the mud. Last week we ran in to Pak Candra, our security guard at night, working his day job tending to a field of beans. He immediately pressed an armful of long beans on us, as well as a pile of tiny cucumbers. Dinner sorted.
It is obvious people here, in a farming community, are much more in tune with nature. But farming life can be harsh, for people and animals alike. Many Balinese families keep a few pigs at the back of their house. Exploring the back alleys we pass the friendly, noisy giants in their small concrete pens. A few days ago the kids came home from school upset. On the way they had witnessed the rather uncomfortable transport of a large pig on a truck – I think we can all guess its destination. I won’t share details, but it suffices to say that they decided to become vegetarian on the spot. I explained that they had been eating pork for years, and that in other countries animals raised for meat are not treated particularly nice either. But we, the consumers, don’t get to see that. The animals and their torture are effectively hidden. The Netherlands for instance, is a huge pork producer, yet I have never seen a pig outside a petting zoo there.
Thankfully the Green School lunches are all vegetarian, and we have plenty of meat-free recipes up our sleeves, like Indah’s tempeh, sambal eggs, and our children’s favourite: crispy tofu. This is the dish that you can serve to any visiting child that claims not to like tofu. Trust me, I tried it with the pickiest of playdates! I have promised friends many times to share the recipe, so finally, here it is! And, without Indah to cook us for us, it is all hands on deck and Linde helped in the preparation.
extra firm tofu
light soy sauce
fresh lime or lemon juice
pepper & salt
You need a firm, dry tofu to make this successfully. In Singapore we used Tau Kwa, which is perfect, but in Indonesia and Europe the tofu is often more wet, so make sure to drain it well. If necessary, squeeze out excess water. Cut it in bite-sized rectangles, roughly the size of chicken nuggets. Marinate the pieces in about two tablespoons of soy sauce and one of lemon juice for a little while. Season with salt and pepper.
Crush the cornflakes - we use a mortar and pestle but you can also crush them with a roller pin - until they have the texture of coarse breadcrumbs.
Now, make an assembly line: one bowl with about half a cup of corn starch, one bowl of beaten eggs, one with the cornflake crumble. Toss & turn each cube of tofu in the corn-starch, egg and cornflakes consecutively. Make sure they are coated all around.
Heat a generous layer of oil in a low frying pan or wok. When it is very hot, toss in the coated tofu pieces. They need to be fried in a single layer, so it will take a couple of round. Fry them on both sides until brown and crispy, it only takes a few minutes.
* the gorgeous pig photographs are courtesy of fellow Green School parent Ted!