Indonesian tofo recipes
Creamy Coconut Lodeh with Quail Eggs and Tofu Delight
Lodeh / Santan Telur Puyuh Kacang Tahu 🍲🍲
Ingredients
| Ingredient | Quantity |
|---|---|
| Kacang Panjang | 3 pieces |
| Tahu Kuning Goreng | 3 pieces |
| Telur Puyuh (boiled and peeled) | 250 grams |
| Santan Kara | 1 pack (65 ml) |
| Cabai Keriting (sliced diagonally) | 1 piece |
| Bumbu | |
| Kunyit (fresh) | 1/2 cm |
| Bawang Putih (garlic) | 3 cloves |
| Bawang Merah (shallots) | 5 cloves |
| Lada (pepper) | A pinch |
| Ketumbar (coriander) | 1/2 teaspoon |
| Daun Jeruk (lime leaves) | 1 leaf |
| Daun Salam (Indonesian bay leaves) | 2 leaves |
| Gula, Garam, Penyedap | To taste |
| Minyak (for sautéing) | As needed |
Instructions
- Preparation: Begin by cutting the kacang panjang and the tahu into bite-sized pieces.
- Blend Spices: In a blender or food processor, combine the kunyit, bawang putih, bawang merah, lada, and ketumbar. Blend until smooth.
- Sauté: Heat oil in a pan over medium heat, then add the blended spices. Sauté until fragrant.
- Add Liquid: Pour in approximately 600 ml of water and the santan, stirring gently to combine. Allow the mixture to come to a boil, stirring occasionally to prevent the santan from curdling.
- Combine Ingredients: Once boiling, add the prepared kacang panjang, tahu, and telur puyuh. Cook until the kacang is tender.
- Final Touch: Season with daun jeruk, daun salam, and adjust sweetness and saltiness to taste. Cook for a few more minutes.
- Serve: Taste and adjust the seasoning if necessary, then remove from heat and serve warm.
Enjoy this rich and flavorful Lodeh, perfect for a comforting meal!
