Sayur Telur Tahu Bumbu Kuning Recipe
Ingredients:
- 1/4 kg chicken eggs
- 1 block of firm tofu
- Coconut milk (amount as needed)
- Salt
- Pepper
- Seasoning powder (like Royco or similar)
- Water (as needed)
- 3 bay leaves
- For the Spice Paste:
- 5 shallots
- 3 cloves garlic
- 3 candlenuts
- 1 piece of turmeric (about 1-inch piece)
Instructions:
-
Prepare the Eggs:
Begin by boiling the chicken eggs until fully cooked. Once cooked, peel off the shells and set aside. -
Prepare the Tofu:
Cut the tofu into bite-sized pieces according to your preference. Quickly fry the tofu pieces in hot oil just until they are lightly golden. This helps prevent the tofu from breaking apart in the soup. -
-
Cook the Spice Paste:
Heat a small amount of oil in a pan. Add the spice paste ingredients—shallots, garlic, candlenuts, and turmeric—into the pan. Sauté until the mixture is aromatic and the spices have softened. -
Simmer the Soup:
Add the bay leaves to the pan with the sautéed spice paste. Pour in enough water to create a flavorful broth. Stir to combine and let it simmer. -
Combine Ingredients:
Once the broth is simmering, add the boiled eggs and fried tofu to the pot. Allow it to come to a gentle boil. -
Add Coconut Milk:
Gradually stir in the coconut milk, adding it in small amounts while continuously stirring to blend it smoothly with the broth. -
Season the Soup:
Season the soup with salt, pepper, and seasoning powder to taste. Adjust the seasoning according to your preference. -
Final Touches:
Once the soup is well-seasoned and heated through, remove it from the heat. Garnish with fried shallots before serving. -
Serve:
Serve the Sayur Telur Tahu Bumbu Kuning hot, ideally with steamed rice for a complete meal.
Enjoy this rich and flavorful Indonesian dish that combines the creamy texture of coconut milk with the hearty elements of eggs and tofu.
