Indonesian Spicy Egg and Tofu Stew

Bali Telor Recipe

Ingredients:

• 1/4 kg eggs (telor)
• 1/2 block of tofu (tahu), cut into cubes
• 4 large red chilies (cabe merah besar)
• 7 bird’s eye chilies (cabe rawit)
• 4 shallots (bawang merah)
• 3 garlic cloves (bawang putih)
• 1/2 stalk turmeric (kunyit)
• 1/2 stalk ginger (jahe)
• 3 candlenuts (kemiri)
• 5 kaffir lime leaves (daun jeruk)
• 2 bay leaves (daun salam)
• 1 lemongrass stalk (serai)
• Brown sugar (gula merah), to taste
• Salt (garam), to taste
• Galangal (lengkuas)
• Coconut milk (santan)
• Cooking oil (minyak goreng)
• Chicken bouillon (Royco ayam), to taste

Instructions:

1. Prepare the Eggs:

   • Boil the eggs until fully cooked. Once done, peel them and briefly fry them in oil. Set aside.

2. Fry the Tofu:

   • Fry the tofu pieces until they are half-cooked. You can cut the tofu into pieces according to your preference. Set aside.

3. Prepare the Spice Paste:

   • Blend the shallots, red chilies, bird’s eye chilies, candlenuts, ginger, and turmeric with a little oil until smooth.

4. Cook the Spice Paste:

   • In a pan, heat some oil and sauté the spice paste. Add the kaffir lime leaves, bay leaves, lemongrass (smashed), and galangal. Cook until fragrant.

5. Combine Ingredients:

   • Add the fried eggs and tofu to the pan with the spice paste. Stir to combine and let it cook briefly with the lid on, allowing the spices to infuse the eggs and tofu.

6. Add Coconut Milk:

   • Pour in the thick coconut milk and mix well. Season with brown sugar and salt to taste.

7. Season and Simmer:

   • Add chicken bouillon (Royco ayam) to your taste. Stir to ensure everything is well combined. Let the mixture come to a boil, then add the whole bird’s eye chilies.

8. Final Touch:

   • Stir gently and cook until the dish is thoroughly heated and the flavors have melded together.

9. Serve:

   • Remove from heat and serve warm.

Enjoy the rich, aromatic flavors of Bali Telor, a delightful Indonesian dish that’s sure to impress!