Kari Putih Tahu Telor: Indonesian Coconut Curry

Introduction

Kari Putih Tahu Telor is a classic Indonesian dish renowned for its fragrant and savory coconut milk-based sauce, enriched with a harmonious blend of aromatic spices. This comforting dish combines hearty ingredients like hard-boiled eggs and tender tofu, simmered in a rich, lightly spiced coconut broth that encapsulates the vibrant flavors of Indonesian cuisine. Whether served as a main course for family dinners or for special gatherings, this dish exemplifies the warmth and complexity that Indonesian culinary traditions offer. At Love With Recipes, we strive to bring authentic and detailed recipes to your kitchen, and this Kari Putih Tahu Telor embodies the essence of Indonesian flavor profiles, making it an ideal choice for those seeking a flavorful, nourishing, and satisfying meal.

Estimated Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Needed Equipment

• Large saucepan or wok
• Cutting board
• Sharp knife
• Spatula or wooden spoon
• Measuring spoons
• Measuring cups
• Mortar and pestle (optional, for grinding spices)
• Strainer or sieve (for rinsing spices or herbs)
• Serving bowls

Tags

Indonesian cuisine, Coconut milk, Vegetarian, Comfort food, Spicy, Aromatic, Easy-to-make, Family-friendly, Traditional

Serving Size

Serves approximately 4 to 6 people, depending on portion sizes.

Difficulty Level

Intermediate. Requires understanding of spice preparation and simmering techniques.

Allergen Information

• Contains eggs and soy (tofu)
• Contains nuts (candlenuts)
• Contains spices that may trigger allergies in sensitive individuals

Dietary Preference

Vegetarian friendly (can be made vegan by substituting coconut milk and ensuring no animal-derived ingredients are used). Suitable for gluten-free diets if soy sauce is omitted or replaced.

Course

Main Course

Cuisine

Indonesian

Ingredients

Ingredient Table

Instructions

1. Preparing the Spice Base

Begin by assembling your spices and aromatics. For optimal flavor extraction, lightly toast the coriander seeds and candlenuts in a dry skillet over medium heat until fragrant, about 2-3 minutes. Once toasted, transfer them to a mortar and pestle or spice grinder and grind until fine. Alternatively, you can use a spice grinder or blender to process the spices into a smooth paste.

Peel and roughly chop the shallots, garlic, and ginger. Bruise the lemongrass stalk and galangal slices, which helps release their essential oils and enhances flavor infusion during simmering.

2. Making the Spice Paste (Optional for Enhanced Flavor)

To deepen the flavor profile, you can create a spice paste. Combine the ground coriander seeds, candlenuts, shallots, garlic, ginger, and a little water or oil in a blender or mortar and pestle. Blend until you achieve a smooth, aromatic paste. This step, while optional, offers a richer, more cohesive sauce.

3. Preparing the Coconut Milk Base

In a large saucepan or wok, pour in the coconut milk and place it over medium heat. Ensure the pan is large enough to accommodate all ingredients comfortably, allowing space for simmering and stirring. Bring the coconut milk to a gentle simmer, which means small bubbles will form around the edges but it should not boil vigorously.

Add the bruised lemongrass stalk, galangal slices, bay leaf, sugar, and salt directly into the coconut milk. If you prepared a spice paste, add it now. Stir well to incorporate all the spices into the coconut milk. The gentle simmering process allows the spices to release their flavors into the milk, creating a fragrant, rich broth.

4. Simmering and Flavor Development

Maintain a gentle simmer for about 10-15 minutes. During this time, the coconut milk will absorb the flavors of the spices and aromatics, becoming fragrant and slightly thickened. Stir occasionally to prevent the coconut milk from sticking to the bottom of the pan and to ensure even flavor distribution.

5. Adding Eggs and Tofu

Carefully add the pre-boiled eggs into the simmering coconut milk, placing them gently to avoid breaking the shells. Then, add the halved tofu, ensuring they are submerged in the broth. Allow the mixture to simmer for another 10 minutes, giving enough time for the tofu to absorb the aromatic flavors and for the eggs to be heated through.

While simmering, gently rotate the eggs and tofu in the sauce to ensure even coating and flavor absorption. The tofu should be tender yet hold its shape, and the eggs should be heated through, gaining a savory taste from the coconut broth.

6. Final Seasoning Adjustments

Taste the curry and adjust the seasoning as needed. If the flavor is too mild, add a pinch more salt or sugar to balance the savory and sweet notes. For a more intense spice flavor, consider adding a dash of freshly ground black pepper or a splash of chili oil if you prefer some heat.

7. Serving

Serve the Kari Putih Tahu Telor hot, ideally accompanied by steaming fragrant jasmine or basmati rice. Ladle the coconut curry with eggs and tofu into bowls, ensuring each serving has a good balance of protein and aromatic broth. Garnish with fresh herbs like cilantro or Thai basil if desired for added freshness.

Preparation Tips

• Use fresh aromatics for maximum flavor—fresh shallots, garlic, and ginger significantly enhance the dish’s aromatic profile.
• Bruising the lemongrass and galangal releases essential oils, so do not skip this step.
• If you prefer a thicker sauce, simmer the coconut milk longer to reduce it slightly before adding the eggs and tofu.
• To prevent the eggs from cracking during boiling, gently lower them into boiling water using a spoon, and cool immediately in ice water afterward to make peeling easier.
• For added richness, consider adding a splash of coconut cream during the final simmering stage.

Nutritional Information

Tips and Tricks

• For a more intense coconut flavor, use thick coconut milk or add a splash of coconut cream during simmering.
• Adjust the spice level by adding fresh chili slices or chili oil for heat.
• Make the dish vegan by replacing eggs with extra tofu or tempeh and ensuring the coconut milk is free from animal-derived additives.
• Use fresh herbs for garnishing to add brightness and freshness to the dish.
• Prepare the spices in advance and store them in an airtight container for quick assembly in future recipes.
• If you prefer a smoother sauce, blend the cooked spices with a little coconut milk before adding to the main pot.

Add-ons

• Chopped fresh cilantro or Thai basil for garnish.
• A squeeze of lime or lemon juice for added acidity.
• Spicy chili flakes or sliced red chili for extra heat.
• Additional vegetables such as spinach, bok choy, or sliced bell peppers for more texture and nutrition.

Side Dishes

• Steamed jasmine or basmati rice
• Indonesian-style sambal or chili sauce
• Fried shallots or crispy garlic for garnish
• Pickled vegetables or acar as a refreshing accompaniment

Improvements

• Incorporate homemade spice blends for a more authentic flavor.
• Use freshly grated ginger and garlic for a stronger aromatic base.
• Slow-cook the curry for a few hours to develop deeper flavors, especially if using tougher tofu varieties.
• Add a splash of fish sauce or soy sauce to enhance umami (note: adjust for dietary preferences).

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation. For longer storage, freeze individual portions in airtight containers for up to 1 month. To reheat, thaw in the refrigerator overnight and warm on the stovetop until steaming hot.

FAQ

Can I make this dish vegan?

Yes, substitute the eggs with extra tofu or tempeh, and ensure the coconut milk is pure and free from animal-derived additives. You can also omit the eggs entirely for a fully plant-based version.

Can I adjust the spice level?

Absolutely. Add more chili slices or chili oil for heat, or reduce the amount of black pepper and spices if you prefer milder flavors.

What can I serve alongside this dish?

Steamed rice is the classic choice, but you can also serve it with crusty bread or Indonesian-style fried rice for a more filling meal.

Is galangal necessary?

Galangal adds a unique citrusy and piney flavor characteristic of Indonesian cuisine. If unavailable, ginger can be used as a substitute, though the flavor will differ slightly.

Conclusion

Kari Putih Tahu Telor is a delightful showcase of Indonesian flavors, bringing together the richness of coconut milk, the fragrant warmth of spices, and the comforting textures of eggs and tofu. This dish embodies the essence of Indonesian home cooking—simple yet layered with complex flavors that evolve with each bite. Perfect for a cozy night in or a festive gathering, it offers an authentic taste experience that is both nourishing and deeply satisfying. By mastering this recipe, you open the door to exploring more Indonesian culinary delights, enriching your repertoire with a dish that promises both comfort and culinary adventure. Remember, at Love With Recipes, our goal is to share authentic, detailed, and easy-to-follow recipes that bring the world’s flavors into your kitchen.

References

• Indonesian Food & Cookery by Sri Owen
• Authentic Indonesian Recipes by William Wongso