Tahu Telur Puyuh Bumbu Merah
Ingredients:
- 1/4 kg quail eggs (boiled or fried according to preference)
- 1/2 block of firm tofu, cut into squares and lightly fried
- 5 large red chilies, seeds removed, cleaned, and boiled
- 8 shallots, peeled
- 5 cloves of garlic, peeled
- A small piece of ginger
- A small piece of turmeric
- 2 kaffir lime leaves
- 2 bay leaves (optional, skip if unavailable)
- Palm sugar, to taste
- Salt, to taste
- Flavor enhancer (optional, can be omitted)
Steps:
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Prepare the Spice Paste: In a blender, combine the boiled red chilies, shallots, garlic, ginger, and turmeric. Blend until smooth to create a spice paste.
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Cook the Paste: Heat a little oil in a pan and sauté the spice paste along with the kaffir lime leaves until the mixture is fragrant and cooked through.
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Add Tofu and Quail Eggs: Add the lightly fried tofu cubes and quail eggs to the pan. Stir to combine well with the spice paste.
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Season and Simmer: Season the dish with palm sugar, salt, and flavor enhancer (if using). Add a small amount of water to create a sauce. Stir well.
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Simmer and Serve: Allow the dish to simmer until the flavors meld and the sauce has reduced to your desired consistency. Adjust seasoning as needed.
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Enjoy: Serve hot and enjoy this flavorful Tahu Telur Puyuh Bumbu Merah with steamed rice or as a standalone dish.
Feel free to adjust the spice levels and seasoning according to your taste preferences. This recipe beautifully balances the rich flavors of tofu and quail eggs with a vibrant red chili sauce, making it a delightful addition to your meal repertoire.
