Kare Kepiting Telur Tahu
Ingredients
| Ingredient | Quantity |
|---|---|
| Crab (cleaned and halved) | 1/2 kg |
| Quail eggs (boiled, peeled) | 1/4 kg (approx. 10) |
| Tofu (diced) | 10 pieces |
| Shallots | 5 pieces |
| Garlic | 3 cloves |
| Candlenuts | 2 pieces |
| Black pepper | 1/4 tsp |
| Coriander | 1/4 tsp |
| Cumin | a pinch |
| Kaffir lime leaves | 2 leaves |
| Bay leaves | 2 leaves |
| Lemongrass | 1 stalk (about 1 cm) |
| Turmeric | 1 cm |
| Kencur (aromatic ginger) | 1/2 piece |
| Coconut milk | to taste |
| Salt, sugar, and seasoning | to taste |
| Ginger (smashed) | 1 piece |
| Bird’s eye chili (optional) | 15 pieces |
Instructions
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Preparation: Clean the crab thoroughly, separating the meat from the shell, and cut it in half.
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Blend Spices: In a blender, combine shallots, garlic, candlenuts, turmeric, kencur, kaffir lime leaves, bay leaves, and lemongrass to create a smooth paste.
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Sauté: Heat a pan and sauté the spice mixture until fragrant. Add the ginger, kaffir lime leaves, bay leaves, and lemongrass.
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Combine Ingredients: Pour in diluted coconut milk, followed by the crab, quail eggs, optional bird’s eye chili, and tofu. Simmer for about 5 minutes, allowing the flavors to meld.
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Season: Add thick coconut milk, salt, sugar, and seasoning to taste. Adjust seasoning as needed.
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Serve: Once the flavors are balanced, your Kare Kepiting Telur Tahu is ready to serve. Enjoy it hot with steamed rice and the savory curry sauce.
Notes
Tofu is added without frying or steaming to retain its soft texture, balancing the delicate crab meat. The optional bird’s eye chili can be served on the side for those who enjoy an extra kick. Enjoy your meal, and happy cooking! 😙😙😙
