| 词条 | Tahu sumedang |
| 释义 |
| name = Tahu sumedang | image = Tahu sumedang.jpg | caption = | alternate_name =Tahu bunkeng | country =Sundanese | region = | creator = | course = | served = | main_ingredient = deep-fried tofu | variations = | calories = | other = }} 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. HistoryIn 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. Now the business is taken over by Ong Yu Kim and is almost taken over again by Ong {{proper name|Tje}} Tjiang.{{Clarify|date=June 2017}} CharacteristicTahu 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{{portal|Food}}
References1. ^1 {{harvnb|Gunawan|Khairunnisa|2010|p=106}} 2. ^1 {{harvnb|Saragih|Sarwono|2001|p=5}} 3. ^{{cite news |url=http://www.thejakartapost.com/news/2006/05/07/doufu-tahu.html |title=From Doufu to tahu |first=Suryatini N. |last=Ganie |newspaper=The Jakarta Post |date=7 May 2006 |accessdate=7 January 2012 |deadurl=yes |archiveurl=https://web.archive.org/web/20130503011121/http://www.thejakartapost.com/news/2006/05/07/doufu-tahu.html |archivedate=3 May 2013 |df= }} 4. ^{{harvnb|Oey|1997|p=343}} 5. ^{{cite web |url=http://travel.kompas.com/read/2012/01/07/06465637/Tahu.Sumedang.Lezat.berkat.Air.Tampomas |title=Tahu Sumedang, Lezat berkat Air Tampomas |first=Eko Hendrawan |last=Sofyan |date=7 January 2012 |work=Kompas |accessdate=12 April 2012}} Bibliography
4 : Sundanese cuisine|Tofu dishes|Vegetarian dishes of Indonesia|Street food in Indonesia |
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