Ingredients:
| Ingredient | Quantity/Description |
|---|---|
| Chicken eggs | 5 eggs, boiled, peeled, and lightly fried until golden |
| White tofu | 1 block, cut into pieces, rinsed, and deep-fried until dry |
| Tempeh | 1 block, cut into pieces and fried until half-cooked |
| Water | 400 ml |
| Cooking oil | As needed |
| Salt, ground pepper, and broth powder | To taste |
Spice Paste (Bumbu Halus):
| Ingredient | Quantity/Description |
|---|---|
| Shallots | 5 whole cloves |
| Garlic | 3 cloves |
| Red chilies (large) | 3, seeds removed |
| Candlenuts | 3, toasted |
| Tomato | 1 medium-sized red tomato |
| Turmeric | ½ finger-length piece |
| Ginger | 1 finger-length piece |
| Palm sugar (gula merah) | 1 tbsp, shaved |
Instructions:
-
Prepare the Spice Paste:
Blend or grind the shallots, garlic, red chilies, candlenuts, tomato, turmeric, and ginger into a smooth paste. Set aside. -
Sauté the Spice Paste:
Heat a little oil in a pan over medium heat. Sauté the spice paste until fragrant and the raw smell dissipates, about 3-5 minutes. -
Add Water & Ingredients:
Pour in the water and stir well. Add the fried eggs, tempeh, and tofu to the pan. Season with salt, ground pepper, and broth powder to taste. -
Simmer & Cook:
Bring the mixture to a boil, reduce the heat to low, and simmer until the sauce thickens slightly and the flavors are well absorbed by the tofu, tempeh, and eggs, about 10-15 minutes. Taste the sauce and adjust seasoning if needed. -
Serve:
Once the sauce has reduced to your liking, remove from heat and serve the Tempeh, Tofu, and Eggs with Balinese Spices hot with steamed rice.
Enjoy a flavorful and aromatic dish that’s rich in traditional Balinese spices!