Spicy Indonesian Quail Egg, Tofu, and Potato Stir-Fry

Balado Puyuh Tahu dan Kentang

Ingredients

• 5 Shallots (Bawang Merah)
• 5 Garlic Cloves (Bawang Putih)
• 6 Red Bird’s Eye Chilies (Cabai Rawit Merah)
• 1 Curly Red Chili (Cabai Keriting)
• 3 cm Galangal (Lengkuas)
• 1 tbsp Sugar (Gula)
• 1/2 tbsp Salt (Garam)
• 15 Quail Eggs (Telur Puyuh)
• 1 Block of Fried Tofu (Tahu Kulit)
• 1 Potato (Kentang)

Instructions

1. Prepare the Quail Eggs:

   • Boil the quail eggs until they are fully cooked. Once done, set them aside to cool.

2. Fry the Potatoes and Tofu:

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   • Peel and cut the potato into bite-sized pieces. Fry the potato pieces until they are half-cooked and golden. Similarly, fry the tofu until it is slightly crispy. Set aside to drain excess oil.

3. Make the Spice Paste:

   • Blend the shallots, garlic, galangal, red bird’s eye chilies, and curly red chili into a smooth paste. The paste should be fragrant and slightly coarse.

4. Sauté the Spice Paste:

   • Heat a bit of oil in a pan over medium heat. Add the blended spice paste and sauté until it becomes aromatic and slightly caramelized.

5. Combine Ingredients:

   • Add the boiled quail eggs, fried tofu, and fried potato pieces to the pan. Stir well to coat them with the spice paste.

6. Season the Dish:

   • Add the sugar, salt, and a pinch of flavor enhancer (if desired). Stir everything together and adjust the seasoning to your taste.

7. Serve:

   • Once everything is well combined and heated through, transfer the dish to a serving plate. Enjoy this flavorful Balado Puyuh Tahu dan Kentang as a delicious main course or side dish.

This Balado Puyuh Tahu dan Kentang is a vibrant and spicy dish that brings together the bold flavors of Indonesian cuisine. The combination of quail eggs, tofu, and potatoes in a spicy, aromatic sauce creates a delightful and satisfying meal.