Savory Quail Egg and Tofu Delight: Sapo Tahu Telur Puyuh Recipe

Sapo Tahu Telur Puyuh: A Deliciously Savory Tofu and Quail Egg Delight

Sapo Tahu Telur Puyuh is a comforting dish that beautifully marries the smooth texture of egg tofu with the delicate flavors of quail eggs, making it a perfect addition to any meal. With the fragrant aroma of sautéed onions and garlic, alongside the sweet crunch of baby carrots, this dish is not only simple to prepare but also visually appealing.

Ingredients

Instructions

1. Prepare the Quail Eggs: Begin by boiling the quail eggs until they are cooked to your liking. Once cooked, carefully peel the shells and set the eggs aside.

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2. Fry the Egg Tofu: In a frying pan, heat a generous amount of cooking oil over medium heat. Carefully add the egg tofu and fry until it turns golden brown. Once fried, remove the tofu from the pan and drain it on paper towels to absorb excess oil.

3. Sauté the Aromatics: In the same pan, add a bit more oil if necessary, and sauté the sliced onion and chopped garlic until they become fragrant and the onions are translucent.

4. Add Vegetables and Seasoning: Pour in the water and add the baby carrots to the pan. Allow them to simmer for a few minutes until they begin to soften. Stir in the oyster sauce, and season with salt and sugar to taste. Adjust the flavors to your preference.

5. Combine Ingredients: Gently add the fried egg tofu and the peeled quail eggs into the pan. Allow the mixture to come to a gentle boil, ensuring that all ingredients are heated through.

6. Serve and Enjoy: Once everything is well combined and heated, your Sapo Tahu Telur Puyuh is ready to be served. Dish it out hot and enjoy this flavorful tofu and quail egg creation alongside steamed rice for a complete meal.

Nutritional Information (Per Serving)

This delightful Sapo Tahu Telur Puyuh is not just a feast for the palate but also a nutritious option that can easily be adapted to suit your taste. Enjoy the wholesome goodness of this dish that brings a taste of home to your table.