Kembang Tahu Telur Ceplok Masak Kuah
Ingredients
| Ingredients | Quantity |
|---|---|
| Eggs (fried) | 5 large |
| Kembang tahu (soft tofu) | 100 g, soaked until soft and cut as desired |
| Red chili peppers | Sliced lengthwise, to taste |
| Spice Blend: | |
| Shallots | 5, blended |
| Garlic | 3 cloves, blended |
| Peppercorns (or white pepper) | 10, blended |
| Oyster sauce | 1 tablespoon |
| Sweet soy sauce | 1 tablespoon |
| Water | 1 cup |
| Salt | To taste |
| Chicken bouillon powder (Masako/Royco) | To taste |
| Sugar | To taste |
| Cooking oil | Enough for sautéing |
| Garnishes: | |
| Fried shallots | To taste |
| Sliced tomatoes | To taste |
| Chopped celery leaves | To taste |
Instructions
-
Begin by blending the shallots, garlic, and peppercorns into a fine paste. Heat cooking oil in a pan and sauté this mixture until fragrant, infusing the oil with their aromatic flavors.
-
Pour in the water and bring it to a boil. Once boiling, add the oyster sauce, sweet soy sauce, salt, chicken bouillon powder, and sugar. Adjust the seasoning to your liking, ensuring a well-balanced flavor.
-
-
Gently add the fried eggs and kembang tahu into the boiling broth. Allow everything to simmer for a few minutes, letting the flavors meld together beautifully.
-
Carefully transfer the dish to a serving bowl, garnishing with fried shallots, sliced tomatoes, and fresh celery leaves to add a delightful crunch and freshness.
-
Your Kembang Tahu Telur Ceplok Masak Kuah is now ready to be enjoyed! Serve warm and savor the comforting blend of textures and flavors. Enjoy! 😘😘😘
