Indonesian Tofu and Egg Curry Delight

Simple Indonesian Tahu and Egg Curry

Ingredients:

• 4 hard-boiled eggs
• Fried white tofu (pre-fried)
• Spice Paste:
  • 4 shallots
  • 4 cloves garlic
  • A small piece of ginger
  • A small piece of galangal
  • 2 stalks lemongrass
  • 2 stalks green onions
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Fried shallots (for garnish)
  • 2 kaffir lime leaves
  • 1 cup coconut milk (you can omit candlenuts)

Steps:

1. Begin by boiling the eggs until they are fully cooked. Once done, peel and set aside. In a separate pan, fry the white tofu until golden brown and crispy.

2. Prepare the spice paste: Blend together shallots, garlic, ginger, and galangal until smooth. You can use a food processor or a traditional stone grinder for this task.

3. Heat a wok or large pan over medium heat. Add a small amount of oil and sauté the blended spice paste until it becomes aromatic.

4. Add the lemongrass stalks to the pan and cook for a minute or two, allowing the flavors to infuse.

5. Carefully add the hard-boiled eggs and fried tofu to the pan. Pour in a little water to help the flavors combine and heat through.

6. Season with sugar and salt to taste, stirring occasionally to allow the spices to penetrate the eggs and tofu. Cook for about 5 minutes.

7. Gently pour in the coconut milk and stir to combine. Let it simmer for a few more minutes, allowing the curry to thicken and the flavors to meld together.

8. Taste and adjust the seasoning if necessary. Once you’re satisfied with the flavor, sprinkle fried shallots and chopped green onions on top for added texture and freshness.

9. Garnish with torn kaffir lime leaves before serving.

Enjoy this deliciously simple Indonesian dish as a flavorful accompaniment to steamed rice or as a main course.