Indonesian Spicy Tofu and Egg Stew (Sayur Terik Tahu Telur/T 3)
Ingredients:
- 10 pieces of tofu
- 5 eggs
- 150 grams of cabbage leaves
- 1 pack (65 grams) of coconut milk (such as Kara brand)
- Cooking oil (as needed)
- Water (as needed)
Spice Paste:
- 5 bird’s eye chilies
- 5 red chilies
- 5 cloves of garlic
- 10 shallots, sliced
- 3 candlenuts
- 1 thumb-sized piece of ginger
- 1 teaspoon coriander seeds
- Salt (to taste)
- Seasoning or bouillon powder (to taste)
- Sugar (to taste)
- 1 thumb-sized piece of turmeric
- 2 bay leaves
- 2 slices of galangal
- 1 stalk of lemongrass
- 1 tomato, sliced
Instructions:
-
Preparation:
- Cut the tofu into bite-sized pieces.
- Slice the cabbage leaves into thin strips.
- Boil the eggs until fully cooked, peel, and set aside.
- Grind the spices into a smooth paste using a mortar and pestle or a food processor.
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Cooking:
- Heat oil in a pan over medium heat. Add the sliced shallots and cook until fragrant.
- Add the ground spice paste to the pan and sauté until aromatic.
- Incorporate the tofu pieces into the pan and mix well with the spice paste.
- Pour in the coconut milk and add water to reach your desired consistency.
- Stir occasionally to prevent the coconut milk from curdling.
- Add the sliced tomato, lemongrass, bay leaves, galangal, and turmeric to the pan.
- Season with salt, sugar, and bouillon powder according to your taste.
- Allow the mixture to come to a boil and thicken.
-
Finishing Touches:
- Once the stew is thickened, add the sliced cabbage leaves and gently stir to combine.
- Cook for a few more minutes until the cabbage is tender but still crisp.
- Adjust seasoning if necessary, then remove from heat.
-
Serving:
- Serve hot, garnished with crispy fried shallots on top.
This hearty Indonesian stew combines the rich flavors of coconut milk with a blend of aromatic spices, tofu, and eggs, offering a comforting and satisfying dish that embodies the essence of Indonesian cuisine. Enjoy this with steamed rice for a complete meal!
