Ingredients
- 2 whole bandeng fish (bandeng is a type of Indonesian milkfish)
- 2 fried tofu blocks
- 2 fried eggs (sunny side up)
- For the Spice Paste:
- 10 shallots, sliced
- 5 cloves garlic, sliced
- 3 red curly chilies
- 5 bird’s eye chilies (adjust to taste for heat)
- 1 tomato, chopped
- 1 tablespoon salt (adjust to taste)
- 1 tablespoon Royco seasoning (or other all-purpose seasoning)
- 1 teaspoon ground black pepper
- 4 tablespoons soy sauce (adjust to taste)
- 1 cup water
- 1 tablespoon sugar (adjust to taste)
Instructions
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Prepare the Ingredients:
- Begin by frying the tofu until golden and crispy. Set aside.
- Fry the eggs sunny side up, ensuring the yolks remain runny. Set aside.
- Heat a pan and fry the bandeng fish until they are cooked through and slightly crispy. Set aside.
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Make the Spice Paste:
- Using a blender or mortar and pestle, blend the shallots and garlic into a smooth paste.
- Slice the red curly chilies and bird’s eye chilies, and set them aside.
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Cook the Spice Paste:
- In a large pan, heat some oil over medium heat. Add the shallot and garlic paste along with the sliced chilies. Sauté until fragrant and golden.
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Create the Sauce:
- Add the chopped tomato to the pan and cook until it softens.
- Pour in the water and add soy sauce, salt, sugar, ground black pepper, and Royco seasoning. Stir well to combine.
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Combine Ingredients:
- Gently add the fried bandeng fish, tofu, and fried eggs to the pan. Stir to coat them with the sauce.
- Allow the mixture to simmer gently. Let it cook until the sauce thickens and the flavors meld together, approximately 10-15 minutes.
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Finish and Serve:
- Add the fried eggs to the pan and let them soak in the sauce for a few minutes. Check the seasoning and adjust salt, soy sauce, or sugar to taste if needed.
- Garnish with additional chopped tomatoes if desired and serve hot with steamed rice.
Enjoy this rich and flavorful Indonesian dish that combines tender fish, savory tofu, and perfectly cooked eggs in a savory, spiced sauce.