Ingredients:
- 5 large chicken eggs (boiled and fried)
- 1 block tofu (cut into 1 cm thick slices)
- 1 block tempeh (cut into 1 cm thick slices)
- 2 ripe tomatoes (chopped)
- 2 kaffir lime leaves
- 2 bay leaves
- 1 cm galangal (sliced)
- 100 ml water
- 3 tablespoons sweet soy sauce
- For the spice paste:
- 5 shallots
- 3 cloves garlic
- 5 candlenuts
- 7 bird’s eye chilies
- 5 large red chilies
- 1 teaspoon shrimp paste
- Salt (to taste)
- Sugar (to taste)
- Seasoning powder (to taste)
- Cooking oil
- Fried shallots (for garnish)
Instructions:
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Prepare the Tofu and Tempeh:
- Cut the tofu and tempeh into slices approximately 1 cm thick.
- Heat oil in a pan and fry the tofu and tempeh until they are halfway cooked. Once fried, set them aside to drain on paper towels.
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Make the Spice Paste:
- In a blender or food processor, combine the shallots, garlic, candlenuts, bird’s eye chilies, red chilies, and shrimp paste. Blend until a smooth paste forms.
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Cook the Spice Paste:
- Heat a small amount of oil in a skillet over medium heat. Add the spice paste, galangal, bay leaves, and kaffir lime leaves. Sauté until the paste becomes fragrant.
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Combine Ingredients:
- Add the fried tofu, tempeh, and previously fried eggs to the skillet with the spice paste. Stir to combine and coat everything evenly with the paste.
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Season the Dish:
- Pour in the water, sweet soy sauce, and seasoning powder. Add sugar and salt to taste. Stir well and let it cook until the sauce reduces and the flavors meld together.
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Final Touches:
- Once the sauce has thickened and the flavors have melded, turn off the heat.
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Serve:
- Garnish with fried shallots before serving. Enjoy your Bali Telur Tahu Tempe as a delightful side dish or a main course.
This savory Balinese dish combines fried eggs, tofu, and tempeh with a rich and aromatic spice paste, bringing a taste of Indonesia to your table. Perfect for sharing with family and friends, it’s a flavorful and satisfying addition to any meal.