Tahu Telur Santan Kuning
A delightful Indonesian dish that marries the rich flavors of eggs and tofu in a creamy coconut sauce. Perfect for a comforting meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken eggs | 1/2 kg |
| Firm tofu | 1 block |
| Coconut milk (Santan Kara) | 65 ml |
| Salam leaf (daun salam) | 1 leaf |
| Kaffir lime leaf (daun jeruk) | 1 leaf |
| Galangal (smashed) | To taste |
| Cooking oil | For sautéing |
| Water | 600 ml |
| Sugar, salt, and seasoning (Royco/Vitsin) | To taste |
For the spice paste:
| Spice | Quantity |
|---|---|
| Shallots | 5 cloves |
| Garlic | 4 cloves |
| Bird’s eye chili (cabe rawit merah) | 3 |
| Candlenuts (kemiri) | 1.5 nuts |
| Turmeric | To taste |
Instructions
-
Prepare the Eggs and Tofu: Begin by boiling the eggs until fully cooked. Once boiled, peel and set aside. In a separate pan, fry the tofu until golden brown, then cut into cubes.
-
Sauté the Spice Paste: Heat a generous amount of cooking oil in a skillet. Sauté the ground spice paste along with the salam leaf, kaffir lime leaf, and galangal until fragrant and aromatic.
-
Create the Broth: Add water to the skillet and bring to a boil. Once boiling, carefully add the fried tofu and boiled eggs. Season with sugar, salt, and your choice of seasoning.
-
Infuse the Flavors: Allow the mixture to simmer, enabling the flavors to meld and the tofu and eggs to absorb the seasonings.
-
Finish with Coconut Milk: Stir in the coconut milk, mixing well. Allow the mixture to come to a gentle boil again, then taste and adjust seasoning as necessary.
-
Serve: Your Tahu Telur Santan Kuning is now ready to be enjoyed! Serve hot and savor the delightful blend of flavors.
Enjoy this dish with steamed rice for a truly satisfying meal! 🍴
