Bacem Tofu and Eggs Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Firm tofu (cut into cubes) | 1 block |
| Eggs | 4 pieces |
| Shallots | 6 cloves |
| Garlic | 3 cloves |
| Coriander seeds | 1 tablespoon |
| Bay leaves | 2 leaves |
| Salt | To taste |
| Palm sugar | To taste |
| Sweet soy sauce | To taste |
| Seasoning powder | Optional |
Instructions
| Step | Instructions |
|---|---|
| 1 | Rinse the tofu thoroughly and set aside. |
| 2 | Boil the eggs in water until they are fully cooked, approximately 8–10 minutes. While waiting for the eggs to cook, grind the shallots, garlic, and coriander seeds into a fine paste using a mortar and pestle or food processor. |
| 3 | Once the eggs are done boiling, drain the hot water and soak them in cold water to cool down. Peel the eggs once cooled. |
| 4 | In a pan, sauté the spice paste until it becomes fragrant. Add the bay leaves and stir well. |
| 5 | Pour in enough water to cover the tofu and eggs, and bring the mixture to a boil. Add the tofu and peeled eggs into the pan. Allow the mixture to simmer. |
| 6 | Add sweet soy sauce, salt, and palm sugar. Continue simmering until the liquid reduces and thickens, allowing the flavors to absorb into the tofu and eggs. Adjust the taste with more salt or soy sauce if needed. |
| 7 | Once the liquid is almost fully absorbed and the tofu and eggs are coated with a rich, flavorful sauce, remove from heat. Serve warm with rice or as a side dish. |
This Indonesian dish, Bacem Tofu and Eggs, combines sweet and savory flavors, making it a satisfying and comforting meal. The simmering process allows the tofu and eggs to soak up the rich blend of spices and sweet soy sauce, creating a deeply flavorful dish perfect for family gatherings or casual meals.
