KOMPAS.com – During the rainy season like now, there is nothing more delicious than enjoying a warm and flavorful soup dish. Quail egg stew mixed with tofu is the right choice to serve at your dinner table.
This recipe for quail egg stew mixed with tofu presents a combination of chewy quail eggs and soft tofu, combined with delicious spices rich in coconut milk.
Apart from providing warmth, this stew also pampers the tongue with a delicious and slightly spicy taste.
Check out the following recipe for quail egg stew mixed with tofu, quoted from the book “The Most Popular Home Food Recipes are Delicious Variations of Stews” Indriani’s work (2011) published by PT Gramedia Pustaka Utama.
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Ingredients for quail egg stew mixed with tofu:
- 20 quail eggs (boiled until cooked)
- 5 ripe tofu (cut into triangles)
- 2 bay leaves
- 3 cm galangal (bruised)
- 2 large red chilies (sliced obliquely)
- 400 ml coconut milk (from 1/2 coconut)
- 1/2 tsp salt
- 1 tsp combed brown sugar
- 9 red onions (finely chopped)
- 4 cloves garlic (crushed)
- 4 candlenuts (roasted and pureed)
- 1 tbsp ebi (roasted and pureed)
- 2 tbsp cooking oil
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How to make quail egg stew mixed with tofu:
1. Saute the ground spices with galangal and bay leaves until fragrant, then add the quail eggs and cook while stirring until the spices are mixed evenly.
2. Add the tofu and sliced red chilies, then stir again until evenly mixed. Pour in the coconut milk, salt and brown sugar, then cook over low heat while stirring until the coconut milk is cooked.
3. Adjust the taste with additional seasoning, then remove from heat and serve.
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