Balinese Tahu and Egg Stew
Ingredients:
- 4 eggs
- 2 large tofu blocks, cut into small triangles
- 1 block of palm sugar
- Sweet soy sauce (kecap manis)
- 2 bay leaves
- Sugar, salt, and Royco seasoning
- Ground Ingredients:
- 5 large red chilies
- 4 shallots
- 6 cloves garlic
- 1 piece of ginger (about 1-inch)
- 2 candlenuts
- A small tomato, chopped
Instructions:
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Prepare the Eggs and Tofu:
- Begin by boiling the eggs until fully cooked. Once done, drain and set aside.
- Cut the tofu into small triangles and drain them thoroughly.
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Fry the Tofu and Eggs (Optional):
- Fry the eggs until golden brown. (This step can be skipped if you prefer a lighter version.)
- Fry the tofu pieces until they are half-cooked and slightly crispy.
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Blend the Ground Ingredients:
- In a blender, combine the red chilies, shallots, garlic, ginger, candlenuts, and chopped tomato. Blend until smooth.
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Cook the Base:
- Heat oil in a pan and add the blended mixture along with the bay leaves. Sauté until the mixture becomes fragrant and the oil starts to separate.
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Season the Stew:
- Add Royco seasoning, sugar, salt, sweet soy sauce, and palm sugar to the pan. Stir well to combine.
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Combine Ingredients:
- Gently add the fried eggs and tofu into the pan. Mix briefly to ensure the tofu and eggs are coated with the sauce.
- Pour in about 1 small glass of water and stir.
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Simmer:
- Allow the stew to simmer until the water has reduced and the sauce thickens, making sure the tofu and eggs are well flavored.
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Serve and Enjoy:
- Once the sauce has reduced to your desired consistency, your Balinese Tahu and Egg Stew is ready to serve.
Enjoy this flavorful Balinese dish as a satisfying main course with steamed rice.
