Creamy Coconut Fish Roe with Tofu and Quail Eggs

Tahu Telur Ikan Tuing with Coconut Milk

Ingredients:

• 1 kg fish roe
• 1 segment galangal (about 1-inch piece)
• 1 small pack of coconut milk (Santan Kara)
• 2 kaffir lime leaves
• 2 stalks lemongrass
• 3 cloves garlic, smashed
• 4 bilimbi (bilimbi fruit), sliced
• 4 blocks tofu, cut into cubes
• 10 quail eggs, boiled

Instructions:

1. Prepare the Fish Roe: Rinse the fish roe thoroughly and cut it into manageable pieces if needed for easier consumption. Set aside.

2. Sauté Aromatics: Heat some oil in a pan over medium heat. Add the smashed garlic, kaffir lime leaves, and lemongrass. Sauté until fragrant.

   Related Articles

   • 
     Savory Mixed Tofu and Vegetable Stir-Fry
   • 
     Crispy Tofu Bites: Easy and Flavorful Appetizer
   • 
     Stir-Fried Bean Sprouts with Tofu and Chilies
   • 
     Spicy Indonesian Tofu & Quail Egg Stir-Fry

3. Add Liquid and Tofu: Pour in enough water to cover the ingredients. Add the tofu cubes and cook until the tofu is tender and cooked through.

4. Incorporate Fish Roe and Quail Eggs: Add the quail eggs and fish roe to the pan. Allow the mixture to come to a gentle boil.

5. Season and Add Coconut Milk: Season with salt, Masako (seasoning), and sugar. Stir in the coconut milk, mixing well. Taste and adjust the seasoning if necessary.

6. Finish with Bilimbi: Let the mixture simmer until fully cooked and flavors meld together. Finally, add the sliced bilimbi and cook for a few more minutes.

7. Serve: Serve hot. For an extra kick, you can add sliced bird’s eye chilies on the side, especially if you’re cooking for adults who enjoy spicy food.

Enjoy this flavorful and creamy Tahu Telur Ikan Tuing with Coconut Milk, perfect for a hearty meal that combines tender tofu, rich fish roe, and a delightful blend of spices and coconut milk.