Savory Indonesian Tofu and Egg Curry

Title: Indonesian Tofu and Egg Curry

Ingredients:

• 6-7 pieces of tofu (cut into triangles or to taste)
• 4 eggs
• Kara coconut milk (amount as needed)
• 2 tablespoons of Indofood curry seasoning
• 2 bay leaves
• 1 stalk lemongrass
• 1/2 thumb-sized galangal (laja)
• 2 kaffir lime leaves
• 1 teaspoon sugar
• 2 teaspoons salt

For the Spice Paste:

• 1 candlenut
• 3 garlic cloves
• 2 cm turmeric
• 7 shallots
• 2 large red chilies (to taste)
• 8 bird’s eye chilies (to taste)

Steps:

1. Prepare the Eggs:

   • Boil the eggs until fully cooked. Peel and set aside.

2. Fry the Tofu:

   • Heat oil in a pan and fry the tofu pieces until golden brown and crispy. Remove from the pan and set aside.

3. Prepare the Spice Paste:

   • In a blender or food processor, blend the candlenut, garlic cloves, turmeric, shallots, red chilies, and bird’s eye chilies into a smooth paste.

4. Sauté the Aromatics:

   • Heat oil in a pan over medium heat. Sauté the spice paste along with bay leaves, lemongrass, galangal, and kaffir lime leaves until fragrant.

5. Simmer the Curry:

   • In a large pot, bring water to a boil. Add the sautéed spice paste mixture.
   • Stir in the tofu and boiled eggs.

6. Add Flavorings:

   • Pour in the Kara coconut milk and Indofood curry seasoning. Stir well to combine.
   • Add sugar and salt to taste. Adjust seasoning as needed.

7. Serve:

   • Let the curry simmer for a few more minutes until all flavors are well combined and the tofu and eggs are heated through.
   • Serve hot and enjoy your Indonesian tofu and egg curry!

This flavorful curry is perfect for a comforting meal and pairs wonderfully with steamed rice or bread. Enjoy the rich, aromatic blend of spices and creamy coconut milk in every bite!