Authentic Indonesian Beef Rendang Recipe

Introduction

Delving into the vibrant culinary tapestry of Indonesia, particularly Bali, reveals a treasure trove of flavors, aromas, and textures that enchant the senses. Among these culinary gems, Tahu Telor Bumbu Bali stands out as a quintessential dish that beautifully marries the richness of eggs and tofu with a symphony of aromatic spices and flavorful seasonings. This dish embodies the Balinese love for bold flavors, fragrant herbs, and wholesome ingredients, making it a perfect choice for those seeking a hearty, satisfying, and authentically Indonesian experience.

Love With Recipes, your trusted culinary guide, is delighted to bring you this comprehensive, detailed recipe for Tahu Telor Bumbu Bali. Every step, ingredient, and tip has been meticulously curated to ensure that both novice cooks and seasoned chefs can recreate this culinary masterpiece with ease and confidence. Prepare to embark on a flavorful journey that captures the essence of Bali’s culinary heritage, transforming simple ingredients into a memorable feast that delights the palate.

Time

Preparation Time: approximately 30 minutes

Cooking Time: approximately 20 minutes

Total Time: approximately 50 minutes

This timeframe includes preparation, cooking, and assembly, but can vary depending on your familiarity with the ingredients and cooking techniques.

Needed Equipment

• Large saucepan or pot for boiling eggs
• Deep frying pan or wok for frying tofu and eggs
• Blender or food processor for spice blending
• Cooking spoon or spatula for sautéing and mixing
• Chopping board and knife for preparing ingredients
• Measuring spoons and cups for accurate seasoning
• Fine sieve or strainer (optional) to strain blended spices
• Serving plates or bowls for presentation
• Heat-resistant gloves (optional) for handling hot oil
• Paper towels for draining excess oil

Tags

#IndonesianCuisine, #BalineseFood, #VegetarianDelights, #Spicy, #Flavorful, #AuthenticRecipes, #ComfortFood, #FamilyDinner, #VeganOptions, #GlutenFree

Serving Size

This recipe yields approximately 4 servings, making it suitable for family meals or casual gatherings. Each serving includes a hearty portion of tofu and eggs coated in the aromatic spice mixture, complemented by steamed rice or your preferred side.

Difficulty Level

Intermediate — While the steps involve standard cooking techniques like frying, boiling, and sautéing, mastering the balance of spices and seasoning will elevate your dish. This recipe is perfect for home cooks with some experience seeking to explore authentic Indonesian flavors.

Allergen Information

• Eggs: Contains eggs and egg-derived ingredients.
• Tofu: Made from soybeans; may cause allergic reactions in soy-sensitive individuals.
• Shrimp paste: Contains shellfish; not suitable for seafood allergies.
• Cross-contamination risk: When handling raw ingredients and during frying.

Dietary Preference

This dish is naturally vegetarian, provided shrimp paste is omitted or replaced with a vegetarian alternative. It can be adapted to vegan diets by substituting eggs with plant-based proteins and ensuring all seasonings are vegan-friendly.

Course

Main Course / Side Dish

Cuisine

Indonesian / Balinese

Ingredients

Main Ingredients

Spice Blend

Instructions

1. Preparing the Eggs and Tofu

Start by boiling the egg until fully cooked—about 9 to 10 minutes for a hard-boiled consistency. Once boiled, transfer the egg to a bowl of ice water to halt the cooking process and make peeling easier. After cooling, peel the shell carefully, ensuring not to damage the egg’s surface. Then, cut the boiled egg into halves or quarters, depending on your preference. For aesthetic presentation, some prefer to fry the eggs until golden brown, which adds a crispy exterior and enhances flavor.

To fry, heat a generous amount of oil in a deep frying pan or wok over medium heat. Once hot, gently slide in the eggs and fry until the surface is golden and crispy. Carefully remove and drain on paper towels to eliminate excess oil.

For the tofu, cut each block into halves or thirds, depending on size. Pat dry with paper towels to remove excess moisture, which helps achieve a crispier exterior. Heat oil in the frying pan or wok over medium heat. When hot, add the tofu slices and fry until they develop a golden-brown crust on all sides. Remove and drain on paper towels. Set aside.

2. Preparing the Spice Blend

While the eggs and tofu are frying, prepare your spice blend. Using a blender or food processor, combine shallots, garlic, curly red chilies, bird’s eye chilies, tomato, candlenuts, and shrimp paste. Blend until you achieve a smooth, fragrant paste. If necessary, add a small amount of water to facilitate blending, but avoid making the mixture too watery.

This spice paste forms the aromatic foundation of the dish, releasing a complex aroma when sautéed.

3. Sautéing the Spice Blend and Aromatics

In a large wok or deep skillet, heat 2-3 tablespoons of cooking oil over medium heat. Once hot, add the blended spice mixture. Stir constantly to prevent sticking and burning, cooking until the mixture turns fragrant and the oil begins to separate, approximately 5-7 minutes. During this process, add salam leaves, kaffir lime leaves, and sliced galangal to infuse additional aroma and flavor. Continue sautéing until the spice paste is fully cooked and fragrant, indicated by a rich aroma and a darker hue.

4. Combining Ingredients and Simmering

Add the fried tofu and boiled eggs into the wok with the sautéed spices. Gently stir to coat each piece evenly with the spice mixture, taking care not to break the tofu or eggs. Pour in enough water to create a light sauce—about 1 to 1.5 cups—and stir well. Add sweet soy sauce, salt, and sugar to taste, adjusting seasonings to your preference. Bring the mixture to a gentle simmer over medium heat.

Allow the dish to cook uncovered, stirring occasionally to prevent sticking. As the sauce reduces, it will become more concentrated and flavorful, coating the tofu and eggs with a glossy, aromatic glaze.

5. Cooking Until Thickened and Final Touches

Simmer the mixture until the sauce thickens to your desired consistency, approximately 10-15 minutes. The mixture should be bubbly, with a rich aroma, and the sauce should cling nicely to the ingredients. Taste and adjust seasonings if necessary, perhaps adding more sugar for sweetness or salt for saltiness. Remove from heat.

6. Serving

Arrange the Tahu Telor Bumbu Bali on serving plates, garnishing with additional kaffir lime leaves or fresh herbs if desired. Serve hot with steamed jasmine rice or Indonesian-style rice to soak up the flavorful sauce. For a more complete meal, consider adding side dishes such as sambal, sautéed vegetables, or Indonesian-style sambal goreng.

Preparation Tips

• Always use fresh ingredients, especially fresh herbs and spices, for maximum aroma and flavor.
• Adjust the heat level by varying the number of bird’s eye chilies; start with less and add more to taste.
• Frying tofu and eggs separately ensures crispiness and prevents flavor transfer.
• Blending the spice paste smoothly results in a more cohesive flavor; add water gradually while blending.
• Use a non-stick pan or wok to prevent sticking and make cleaning easier during sautéing.
• If you prefer a thicker sauce, allow it to simmer longer until the desired consistency is reached.
• For a vegetarian or vegan version, omit shrimp paste and replace eggs with plant-based proteins like tempeh or additional tofu.

Nutritional Information

Tips and Tricks

• Use fresh spices: Fresh shallots, garlic, and chilies yield a more vibrant flavor than dried or pre-ground alternatives.
• Control heat level: Adjust the number of bird’s eye chilies based on your spice tolerance. Removing seeds can also reduce heat.
• Achieve crispy tofu: Ensure the tofu is patted dry before frying, and fry at the right temperature to prevent sticking and sogginess.
• Enhance aroma: Toast candlenuts lightly before blending to bring out their richness.
• Season gradually: Add salt and sugar in small increments, tasting as you go to balance flavors perfectly.
• Make ahead: The spice paste can be prepared in advance and stored in the refrigerator for up to 3 days, intensifying the flavor.
• Presentation tip: Garnish with fresh herbs like cilantro or basil to add a fresh touch and visual appeal.

Add-ons

• Sliced cucumbers or pickled vegetables for a refreshing contrast
• Fried shallots or crispy garlic as a garnish
• Additional sambal for extra heat
• Boiled or sautéed vegetables such as spinach, bok choy, or green beans

Side Dishes

• Steamed jasmine rice or fragrant coconut rice
• Indonesian-style sambal or chili paste
• Simple stir-fried vegetables seasoned with garlic and salt
• Gado-Gado salad with peanut sauce for added richness

Improvements

• Incorporate coconut milk into the sauce for a creamier texture and richer flavor
• Add other vegetables like eggplant or zucchini to diversify the dish
• Use smoked tofu or tempeh for a different flavor profile
• Include lemongrass or turmeric for additional aromatic depth

Save and Store

If you have leftovers, allow the dish to cool completely before storing in an airtight container. Refrigerate for up to 2 days. To reheat, gently warm in a skillet over low heat or microwave until heated through. The flavors may intensify slightly overnight, making it even more delicious the next day. For longer storage, freeze individual portions for up to a month, then reheat thoroughly before serving.

FAQ

Can I make this dish vegan?

Yes. Omit shrimp paste or replace it with a vegetarian umami enhancer like mushroom soy sauce. Substitute eggs with plant-based proteins such as tempeh or additional tofu slices. Adjust seasonings accordingly.

How spicy is this dish?

The spice level is adjustable. Start with fewer bird’s eye chilies, taste, and add more if desired. Removing seeds from chilies can also reduce heat.

Can I prepare the spice paste ahead of time?

Absolutely. The spice paste can be made days in advance and stored in an airtight container in the refrigerator, allowing flavors to meld and intensify.

What are some good substitutes for galangal?

If unavailable, fresh ginger can be used as a substitute, though it imparts a different aroma. For a more authentic flavor, look for galangal in Asian markets or online specialty stores.

Conclusion

Authentic Balinese Tahu Telor Bumbu Bali is a celebration of simple yet bold flavors, combining crispy tofu and perfectly cooked eggs with a rich, aromatic spice mixture. Its versatility makes it suitable for a variety of occasions, whether as a hearty main or a flavorful side dish. This recipe from Love With Recipes invites you to embrace Indonesian culinary traditions, creating a dish that is both comforting and exciting. With attention to detail and an appreciation for authentic flavors, your homemade Tahu Telor Bumbu Bali will undoubtedly impress family and friends alike, offering a taste of Bali’s vibrant culinary heritage right in your own kitchen.

References

• Indonesian Food & Cookery by Sri Owen
• Balinese Cooking: The Traditions, Techniques, and Flavors of Bali by Janet De Neefe