Opor Telur Tahu Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 large |
| Firm tofu | 4 pieces |
| Kara coconut milk | 1 package |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
| Lemongrass | 2 stalks |
| Water | As needed |
| Turmeric | To taste |
| Ginger | 1 cm |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Candlenuts | 2 pieces |
| Pepper | To taste |
| Salt | To taste |
| Seasoning (optional) | To taste |
| Sugar | A pinch |
Instructions
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Prepare the Spice Paste: Begin by grinding the ginger, shallots, garlic, candlenuts, and turmeric together until you achieve a smooth paste. Using a mortar and pestle will enhance the flavors.
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Boil the Eggs: In a pot, bring water to a boil and gently add the eggs. Cook until fully hard-boiled, then remove and set aside. Once cool, peel the eggs and lightly fry them until golden brown.
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Fry the Tofu: In the same oil, briefly fry the tofu pieces until they are golden on all sides. Remove and set aside.
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Sauté the Spice Paste: In a large pot, heat some oil over medium heat and add the ground spice paste. Sauté until fragrant, stirring frequently.
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Add Liquid: Pour in the Kara coconut milk along with a sufficient amount of water. Stir well to combine and bring the mixture to a simmer.
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Season the Broth: Add bay leaves, kaffir lime leaves, lemongrass, salt, optional seasoning, and a pinch of sugar. Adjust the taste as necessary and let it simmer for a few minutes.
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Combine Eggs and Tofu: Gently add the fried eggs and tofu into the pot, stirring to coat them in the flavorful broth. Let it simmer for a few more minutes to absorb the flavors.
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Serve: Once the opor is fragrant and heated through, remove it from the heat. Serve warm with steamed rice for a delightful meal.
Enjoy your Opor Telur Tahu, a rich and comforting dish that beautifully combines the creaminess of coconut milk with the earthy flavors of spices!
