Description: A fragrant Indonesian stew combining soft tofu and hard-boiled eggs with aromatic spices, perfect for a comforting meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Hard-boiled eggs | 4 large |
| Firm tofu (white) | 5 pieces |
| Spice Paste | |
| Red shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 3 cloves |
| Ground white pepper | 1 tsp |
| Candlenuts (kemiri) | 3 nuts |
| Ground nutmeg | ½ tsp |
| Additional Aromatics | |
| Galangal (lengkuas), crushed | 1 thumb |
| Lemongrass (serai), white part, crushed | 1 stalk |
| Green cardamom pods (kapulaga) | 3 pods |
| Bay leaves (daun salam) | 3 leaves |
| Star anise (bunga lawang) | 2 pieces |
| Cinnamon stick (5 cm) | 1 piece |
| Other Ingredients | |
| Sweet soy sauce (kecap manis) | 5 tbsp |
| Salt | ½ tsp |
| Thick tamarind paste (air asam jawa) | 2 tbsp |
| Brown sugar, finely shredded (gula merah) | 1 piece |
| Water | 200 ml |
Instructions
- Prepare the hard-boiled eggs and steamed tofu. Set aside.
- In a pan, sauté the spice paste ingredients (shallots, garlic, white pepper, candlenuts, and nutmeg) until fragrant.
- Add the galangal, lemongrass, bay leaves, star anise, cinnamon, and cardamom. Stir well.
- Incorporate the sweet soy sauce, salt, tamarind paste, and brown sugar. Mix thoroughly, keeping the heat low to prevent burning.
- Gently add the hard-boiled eggs and tofu to the pan, allowing them to absorb the spices.
- Stir everything together and let it cook for a few moments.
- Gradually pour in the water, allowing the mixture to reach a gentle boil. Adjust seasoning to taste.
- Continue cooking until the sauce thickens and flavors meld beautifully. Remove from heat.
- Serve hot, garnished with crispy fried shallots.
Enjoy your meal! 😊