Terik Tahu dan Telur
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs (chicken) | 5 large |
| Firm tofu | 1 large piece |
| Thin coconut milk | 400 ml |
| Shallots | 6 cloves |
| Garlic | 3 cloves |
| Candlenuts | 3 pieces |
| Turmeric | 1 cm piece |
| Galangal | 2 cm piece |
| Salam leaves | 2 leaves |
| Ground coriander | 1 tsp |
| Salt | 1 tsp |
| Sugar | 1 tsp |
| Water | As needed |
Instructions
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Prepare the Eggs: Start by washing the eggs thoroughly and then boiling them for 10 minutes. Once cooked, remove from heat and soak them in cold water. After a few minutes, peel and set aside.
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Fry the Tofu: Cut the tofu into cubes and fry until it’s half-cooked, then drain and set aside to let any excess oil drip off.
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Make the Spice Paste: In a blender, combine the shallots, garlic, ground coriander, and candlenuts. Blend until smooth to create a spice paste.
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Cook the Coconut Milk: In a saucepan, pour in the thin coconut milk and add the spice paste, salam leaves, and crushed galangal. Cook over low heat until it reaches a gentle boil, stirring continuously to prevent the coconut milk from curdling.
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Combine Ingredients: Carefully add the boiled eggs and fried tofu into the coconut milk mixture. Allow it to simmer for about 8 minutes.
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Season the Dish: Stir in the sugar and salt, mixing well until completely dissolved. Taste and adjust the seasoning as necessary.
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Serve: Remove from heat and transfer to a serving dish. Enjoy this aromatic Terik Tahu dan Telur as a delightful main dish!
This recipe offers a wonderful blend of flavors and textures, perfect for those looking to explore Indonesian cuisine. Enjoy this comforting dish with steamed rice for an ultimate culinary experience!
