Tahu Puyuh Bumbu Petis: A Flavorful Indonesian Delight
Tahu Puyuh Bumbu Petis is a delightful dish that beautifully combines the rich flavors of tahu (tofu) and quail eggs, enhanced by a fragrant blend of spices and the creamy texture of coconut milk. This recipe is perfect for those who enjoy exploring the vibrant tastes of Indonesian cuisine. Let’s embark on this culinary journey!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu (tofu), cut into triangles | 4 pieces |
| Quail eggs, boiled and peeled | 10 pieces |
| Petai (stink beans), halved | 8 pieces |
| Red chili peppers | 5 pieces |
| Coconut milk | 1 package (from 1 pack of Kara + 400ml water) |
| Spice Paste: | |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Red chili | 2 pieces |
| Shrimp paste | 3 teaspoons |
| Salt | to taste |
| Sugar | to taste |
Instructions
-
Prepare the Tofu:
In a frying pan, heat oil over medium heat. Fry the tofu pieces until they are golden brown and half-cooked, about 3-4 minutes. Remove from the pan and set aside. -
-
Make the Spice Paste:
In the same pan, add a little more oil if necessary, and sauté the spice paste ingredients (shallots, garlic, and red chili) until fragrant, about 3-5 minutes. -
Combine Ingredients:
Gently add the fried tofu, boiled quail eggs, petai, and red chili peppers to the sautéed spice mixture. Stir slowly to ensure everything is well-coated with the spices. -
Add Coconut Milk:
Pour in the coconut milk mixture, bringing it to a gentle boil. Stir occasionally, allowing the flavors to meld and the sauce to thicken slightly, about 5-7 minutes. Taste and adjust the seasoning with salt and sugar as needed. -
Serve:
Once cooked, remove from heat and transfer to a serving dish. Enjoy your Tahu Puyuh Bumbu Petis warm, accompanied by steamed rice for a complete meal.
This Tahu Puyuh Bumbu Petis recipe not only showcases the essence of Indonesian flavors but also provides a comforting dish that is sure to please family and friends alike. Enjoy the delicious journey!
