Savory Indonesian Semur Eggs and Tofu with Coconut Milk

Ingredients

• 1/2 kg hard-boiled eggs (peeled)
• 5 pieces of cooked tofu (brown tofu)
• 2 stalks of green onions, chopped
• 3 leaves of cabbage, shredded
• 1 carrot, sliced
• 1 packet of coconut milk (Kara brand)
• Ground pepper to taste
• 1 packet of chicken bouillon powder
• Ground Spices:
  • 3 shallots
  • 3 cloves of garlic
  • 3 candlenuts

Instructions

1. Begin by sautéing the ground spices—shallots, garlic, and candlenuts—in a little oil until they release their aromatic fragrance.

2. Pour approximately 1 liter of water into the pan with the sautéed spices. Bring it to a boil.

3. Once the water is boiling, add the peeled hard-boiled eggs, tofu, and sliced carrot. Let it simmer until the carrot becomes slightly tender.

4. Season the dish with chicken bouillon powder and ground pepper. Taste and adjust the seasoning according to your preference.

5. Add the chopped green onions and shredded cabbage to the pot. Stir well.

6. Finally, pour in the coconut milk and bring the mixture to a boil once more.

7. Turn off the heat and transfer the semur to a serving dish.

8. For added flavor and crunch, garnish with fried shallots before serving.

Enjoy this comforting and savory dish with a bowl of steamed rice!