Savory Indonesian Tofu, Tempe, and Egg Stew

Ingredients

• 1/4 kg chicken eggs (boiled)
• 1/2 block tempeh
• 4 pieces tofu
• 1 packet sweet soy sauce (kecap manis)
• 1/2 packet chicken bouillon (Royco)
• 3 bay leaves
• 2 slices smashed ginger
• 1 slice smashed galangal
• Spice Paste:
  • 5 cloves garlic
  • 6 shallots
  • 3 candlenuts
  • 5 red chilies
  • 5 bird’s eye chilies (adjust to taste)
• Fried shallots (for garnish)
• Oil for sautéing
• Salt to taste

Instructions

1. Prepare the Spice Paste:

   • In a blender or food processor, combine the garlic, shallots, candlenuts, red chilies, and bird’s eye chilies. Blend into a smooth paste.

2. Sauté the Spice Paste:

   • Heat oil in a pan over medium heat. Add the spice paste and sauté until fragrant.

3. Add Aromatics:

   • Incorporate the bay leaves, smashed ginger, and smashed galangal into the pan. Continue to cook until the mixture is aromatic.

4. Simmer the Sauce:

   • Pour in water and add the sweet soy sauce. Stir well to combine.

5. Add Main Ingredients:

   • Gently add the tofu, tempeh, and boiled eggs into the pan. Stir to coat them with the sauce.

6. Season and Cook:

   • Add the chicken bouillon and salt to taste. Let the mixture simmer until the liquid has reduced slightly, allowing the flavors to meld and the sauce to thicken.

7. Garnish and Serve:

   • Sprinkle fried shallots over the top for added texture and flavor. Remove from heat and serve warm.

Enjoy this savory Indonesian dish with rice or as a flavorful addition to any meal. Happy cooking, and bon appétit! 😘😘