Semur Telur & Tahu ala JTT
Ingredients:
- 4 large eggs, hard-boiled and peeled
- 4 blocks tofu, cut diagonally and fried
- 2 segments galangal, crushed
- 3 bay leaves
- 1 stalk lemongrass, crushed
- 1 star anise
- 1 stick cinnamon (about 3 cm)
- 2 cardamom pods
- 5 tablespoons sweet soy sauce (add more for a darker color)
- Salt, palm sugar, and tamarind to taste
- 300 ml water
For the Spice Paste:
- 4 shallots
- 3 garlic cloves
- 1 teaspoon whole black peppercorns
- 1/4 nutmeg
- 4 roasted candlenuts
- 2 red curly chilies (optional, omitted in this version)
Instructions:
- Begin by preparing the spice paste. Blend together the shallots, garlic, black peppercorns, nutmeg, candlenuts, and red chilies (if using) until smooth.
- Heat some oil in a pan over medium heat. Sauté the spice paste until fragrant and cooked through.
- Add the crushed lemongrass, bay leaves, galangal, star anise, cardamom pods, and cinnamon stick to the pan. Stir briefly to combine and release the aromas.
- Season with salt, palm sugar, tamarind, and sweet soy sauce. Stir well to mix the flavors.
- Gently add the hard-boiled eggs and fried tofu to the pan, ensuring they are coated with the spice mixture.
- Pour in the water and bring the mixture to a boil. Adjust the seasoning to taste.
- Reduce the heat and simmer until the sauce thickens and coats the eggs and tofu, but avoid letting it dry out completely.
- Remove from heat and serve warm.
Note: For a richer flavor and to help the seasoning absorb better, it’s recommended to fry the boiled eggs briefly before adding them to the sauce. This step helps to prevent the eggs from cracking and releasing their contents during cooking. If you forgot to fry them, don’t worry—just proceed with the recipe as is. Enjoy this hearty and flavorful dish!
