Cuciwis Masak Taoco - stewed green cabbage with tahu/tofu

Ingredients

• 250 ggreen cabbage
• 1tahu takwa (yellow tofu)
• 100 goyster mushrooms
• 3taoco (fermented soybean paste)
• 1 tbspsweet soy sauce (kecap manis)
• ½ tsppepper
• 1 tspsalt
• 1 tsppalm sugar
• 150 mlwater
• 2 tbspoil
• 4shallots
• 3 clovesgarlic
• 2red chillies

Instructions

1. 1

   Prepare the ingredients

   Cut the tofu into cubes, the cabbage into pieces and the oyster mushrooms into strips. Pound or grind the shallots, garlic and red chillies into a paste.

2. 2

   Fry the paste

   Heat the oil in a pan and fry the spice paste for 4 minutes.

3. 3

   Add the seasonings

   Add the tofu, cabbage, taoco, sweet soy sauce, pepper, salt and palm sugar, then mix well.

4. 4

   Simmer until done

   Pour in the water and bring the mixture to the boil. Continue cooking until done, then serve.

What is cuciwis masak taoco?

Cuciwis masak taoco is a home-style Indonesian dish of green cabbage stewed with tofu and taoco, a salty fermented soybean paste. Its flavours bring together savoury, sweet and gently hot notes.

This version builds its aroma from a freshly pounded shallot, garlic and chilli paste. Tofu and oyster mushrooms make the cabbage-based stew more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The cabbage and palm sugar contribute most of the carbohydrates, while the oil supplies much of the fat. Tofu and oyster mushrooms provide the main protein sources; serve with rice if you would like a more substantial plate, and balance it with extra vegetables if desired.

The key ingredients

Taoco: this fermented paste gives the stew its deep, savoury character. It can be salty, so taste the finished dish before adding extra salt.

Tahu takwa: the recipe calls for yellow tofu, which is cut into cubes. Handle it gently when mixing so the cubes keep their shape.

Cabbage and mushrooms: cut the cabbage into pieces and the oyster mushrooms into strips so they are ready to cook evenly.

Build flavour in the pan

Spice paste: fry the shallot, garlic and chilli paste in oil for the full 4 minutes stated in the method. Stir it as it cooks so it becomes fragrant without catching.

Seasonings: mixing the taoco, sweet soy sauce, pepper, salt and palm sugar with the tofu and cabbage spreads their flavours through the stew before the water goes in.

Check the texture

Cabbage: cook until tender to your liking, checking a piece as the stew simmers. The recipe gives no exact simmering time, so use texture rather than the clock as your guide.

Broth: the 150 ml of water makes this a stewed dish, not a dry stir-fry. Let it reach the boil, then continue cooking until the ingredients are done.

Mind the mushrooms

The preparation says to slice the oyster mushrooms, but the cooking directions do not say when to add them. To follow the written method exactly, prepare them but note that their addition is not specified.

If you choose to include them, add them with the cabbage and tofu so they cook in the same stew. This is a practical interpretation rather than a timing given in the recipe.

Serve it with

Serve the stew hot, ideally alongside steamed rice to soak up the savoury, sweet-salty liquid. Plain rice also lets the taoco and chilli flavours stand out.

For a fuller meal, add a simple vegetable side, keeping its seasoning light so it does not compete with the fermented paste.

Recipe notes & tips

• Cut the tofu into evenly sized cubes so they warm through at a similar rate.
• Pound or grind the shallots, garlic and chillies into a fairly even paste for consistent flavour.
• Stir the paste while frying so it does not stick or burn.
• Taste before adding more salt because taoco can be quite salty.
• Check the cabbage for tenderness as the stew cooks, since no precise simmering time is given.

Variations

• Milder chilli: use one red chilli instead of two for a gentler heat.
• More vegetables: add extra cabbage, keeping the seasoning in mind.
• Firmer tofu: use another firm tofu if tahu takwa is unavailable.
• Mushroom timing: add the sliced oyster mushrooms with the cabbage and tofu if you want them included.
• Sweeter finish: adjust the palm sugar slightly to suit your taste.

Common mistakes to avoid

• Burning the paste: stir it regularly during the 4-minute fry and lower the heat if it catches.
• Over-salting: taste after the taoco and sweet soy sauce are mixed in before adding more salt.
• Breaking the tofu: fold the ingredients together gently rather than stirring vigorously.
• Cooking by the clock alone: check the cabbage and tofu for doneness because the recipe does not give a simmering time.
• Forgetting the mushrooms: the method asks you to cut them but does not state when to add them; decide before cooking whether to include them.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a pan over a low heat until piping hot, adding a splash of water if the stew has thickened.

Frequently asked questions