Bali Telur Tahu Tempe
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled and fried chicken eggs | 5 pieces |
| Tofu | 1 box |
| Tempe | 1 box |
| Tomatoes | 2 pieces |
| Kaffir lime leaves | 2 leaves |
| Salam leaves | 2 leaves |
| Galangal | 1 cm piece |
| Water | 100 ml |
| Sweet soy sauce | 3 tablespoons |
| Shallots (ground) | 5 cloves |
| Garlic (ground) | 3 cloves |
| Candlenuts (ground) | 5 pieces |
| Bird’s eye chili | 7 pieces |
| Large red chili | 5 pieces |
| Shrimp paste | 1 teaspoon |
| Salt | to taste |
| Granulated sugar | to taste |
| Seasoning | to taste |
| Cooking oil | as needed |
| Fried shallots (for garnish) | as needed |
Instructions
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Preparation of Ingredients: Cut the tofu and tempeh into approximately 1 cm thick slices, then fry them until half-cooked and set aside to drain.
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Sautéing Aromatics: In a heated pan, add a little oil and sauté the ground spices, galangal, kaffir lime leaves, and salam leaves until fragrant.
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Combining Ingredients: Add the fried tofu, tempeh, and boiled eggs to the pan. Stir gently to combine.
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Adding Liquid and Seasoning: Pour in the water, followed by the seasoning, sweet soy sauce, granulated sugar, and salt. Taste and adjust seasoning as needed.
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Simmering: Allow the mixture to cook until the spices are absorbed and the liquid begins to reduce. Once done, turn off the heat.
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Serving: Serve hot, garnished with crispy fried shallots for added flavor and crunch.
Enjoy this delightful Bali-inspired dish that beautifully combines the flavors of eggs, tofu, and tempeh, making for a satisfying meal!
