Semur Telur, Tofu, and Potato Stew
Ingredients:
- 4 large eggs, hard-boiled
- 16 pieces of tofu, fried
- 4 medium potatoes, peeled and cut into chunks
- 6 shallots, peeled
- 4 cloves garlic, peeled
- 2 cm nutmeg, grated
- 2 cm ginger, crushed
- 2 roasted candlenuts
- Ground coriander, to taste
- Salt, to taste
- Sugar, to taste
- Black pepper, to taste
- Sweet soy sauce, to taste
- 500 ml water
- 1 bay leaf
- 1 stalk green onion, chopped
- 1 large red chili pepper, sliced
Instructions:
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Prepare the Spice Paste: Begin by grinding the shallots, garlic, and roasted candlenuts together with a pinch of salt until you achieve a smooth paste.
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Sauté the Spices: Heat a little oil in a pan over medium heat. Add the ground spice paste along with the crushed ginger and bay leaf. Sauté until the mixture becomes fragrant and the shallots turn translucent.
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Simmer the Stew: Pour in the water and stir in the sweet soy sauce, sugar, salt, and black pepper according to your taste preferences. Let the mixture simmer until the flavors meld and the sauce has thickened slightly.
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Add the Ingredients: Gently add the fried tofu, hard-boiled eggs, and potato chunks to the pan. Stir to ensure the ingredients are evenly coated with the sauce. Continue to simmer until the potatoes are tender and have absorbed the flavors of the stew.
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Final Touches: Add the chopped green onion and sliced red chili pepper to the stew. Adjust the seasoning if necessary. If the sauce is too thick, you can add a bit more water to reach your desired consistency.
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Serve: Garnish with crispy fried shallots if desired, and serve the semur hot with steamed rice or as part of your meal.
Note: Adjust the quantities of soy sauce, salt, sugar, and pepper according to your taste. The key to a delicious semur is balancing the sweet, salty, and spicy elements to suit your preferences. Enjoy your flavorful Indonesian-inspired stew!
