Tahu sumedang

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Tahu sumedang

Tahu sumedang or Tahu bunkeng is a Sundanese deep-fried tofu from Sumedang, West Java. It was first made by Chinese Indonesian Ong Kino. It has some different characteristic from other tofu.

History[edit]

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 (Chinese:王文卿). From 1970 until 1980 the business advanced. In 1992, the business achieved the highest success, and is still very successful to this day.

Characteristic[edit]

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 is best 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. He also described that tahu sumedang is light brown, mottled shell, crunchy, and tasty.[5]

See also[edit]

References[edit]

  1. ^ a b Gunawan & Khairunnisa 2010, p. 106
  2. ^ a b Saragih & Sarwono 2001, p. 5
  3. ^ Ganie, Suryatini N. (7 May 2006). "From Doufu to tahu". The Jakarta Post. Retrieved 7 January 2012. 
  4. ^ Oey 1997, p. 343
  5. ^ Sofyan, Eko Hendrawan (7 January 2012). "Tahu Sumedang, Lezat berkat Air Tampomas". Kompas. Retrieved 12 April 2012. 

Bibliography[edit]