Semur Tahu, Telur & Kentang
Ingredients
| Ingredient | Quantity |
|---|---|
| Chinese tofu (cut into 8 pieces, fried) | 2 pieces |
| Hard-boiled eggs | 5 eggs |
| Potatoes (cut and fried) | 2 potatoes |
| Lemongrass (smashed) | 1 stalk |
| Bay leaves | 3 leaves |
| Galangal (smashed) | 1 finger length |
| Palm sugar | 1 tablespoon |
| Cinnamon stick | 1/2 stick |
| Cloves | 6 pieces |
| Sweet soy sauce | 3 tablespoons (or to taste) |
| Water | 700 ml |
| Salt | 1 teaspoon (or to taste) |
| Ground Spices: | |
| Candlenuts | 6 pieces |
| Shallots | 6 cloves |
| Garlic | 3 cloves |
| Ground black pepper | 1/2 teaspoon |
| Ground nutmeg | 1/3 teaspoon |
Instructions
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Preparation: Begin by frying the tofu and potatoes until golden brown, and hard-boil the eggs before peeling them.
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Sauté the Spices: In a pan, heat some cooking oil over medium heat and sauté the ground spices until fragrant.
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Add Liquid Ingredients: Pour in the water, and then add the lemongrass, bay leaves, galangal, palm sugar, salt, sweet soy sauce, cinnamon, and cloves. Stir until well combined.
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Incorporate Tofu, Eggs, and Potatoes: Gently add the fried tofu, hard-boiled eggs, and potatoes to the pan. Simmer over medium heat until the sauce reduces and thickens, about 20-30 minutes.
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Final Touches: Taste and adjust seasoning as needed. Once done, serve the semur hot, garnished with fried shallots for an extra crunch.
Enjoy this delightful Indonesian dish of Semur Tahu, Telur & Kentang with steamed rice for a satisfying meal!
