Ingredients
| Ingredients | Quantity |
|---|---|
| Tahu (tofu) | 10 pieces |
| Eggs | 5 |
| Daun Kol (cabbage) | 150 grams |
| Santan Kara (coconut milk) | 1 packet (65 grams) |
| Cooking oil | As needed |
| Water | As needed |
| Spices | |
| Cabe Rawit (bird’s eye chili) | 5 |
| Cabe Merah (red chili) | 5 |
| Bawang Putih (garlic) | 5 cloves |
| Bawang Merah (red onion, sliced) | 10 |
| Kemiri (candlenut) | 3 kernels |
| Jahe (ginger) | 1 small piece |
| Tumbar (coriander seeds) | 1 teaspoon |
| Garam (salt) | To taste |
| Penyedap Rasa (seasoning) | To taste |
| Gula (sugar) | To taste |
| Kunyit (turmeric) | 1 small piece |
| Daun Salam (bay leaves) | 2 leaves |
| Lengkuas (galangal, sliced) | 2 slices |
| Daun Sereh (lemongrass) | 1 stalk |
| Tomat (tomato, sliced) | 1 piece |
Instructions
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Preparation: Begin by cutting the tofu into bite-sized pieces. Slice the cabbage and prepare the spices by grinding them into a fine paste. Boil the eggs until hard-cooked, then peel and set aside.
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Cooking: In a large skillet, heat the cooking oil over medium heat. Add the sliced red onions and sauté until fragrant. Next, stir in the ground spice mixture and cook until aromatic.
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Combine Ingredients: Add the tofu and eggs to the skillet, followed by the Santan Kara and enough water to achieve your desired thickness. Stir gently to combine, being careful not to break the tofu.
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Flavor Development: Add the sliced tomato, lemongrass, bay leaves, galangal, and sugar. Allow the mixture to come to a boil, letting it thicken while stirring occasionally to prevent the coconut milk from separating.
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Final Touch: Once thickened, gently fold in the cabbage and taste for seasoning, adjusting salt, seasoning, and sugar as needed. Remove from heat and serve hot, garnished with fried shallots for an added crunch.
Enjoy this flavorful Sayur Terik Tahu Telur as a comforting main dish alongside rice!