Thursday, July 12, 2007


This dish reminds me of...
My high school times. Good times indeed.

Originally from West Sumatra, Indonesia.
This is a very popular dish in my country
because of its spiciness flavor.

- 4 Tofu or Bean Curd, Slice into 8 small pieces
- 6 Boiled Eggs, Remove the skin

- 3 Kaffir Lime Leaves
- 1 Tsp Lime Juice

*Spice Mixture (Bumbu):
- 3 Shallots

- 1 Tomato
- 1 Tsp Salt
- 1 Tsp Sugar

- 2 Tbs Ground Fresh Chili Paste


1. Deep fry eggs and tofu until golden brown.
2. Pound or grind bumbu into paste. Fry bumbu paste in little hot oil until fragrant.
3. Add kaffir lime leaves and lime juice, Stir it about 2 min.
4. Lastly add tofu and eggs. Mix thoroughly and leave it for another 2 min. Stir carefully.

Kaffir lime (Citrus hystrix DC. Rutaceae).
Also known as kieffer lime, makrut, or magrood, is a type of lime native to Indonesia. Commonly used in Southeast Asian cuisine and widely grown worldwide as a backyard shrub.

*The kaffir lime is a rough, bumpy green fruit that grows on very thorny bush with aromatic leaves.
It is well suited to container growing.
The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).

*Recipe Courtesy of Mysexykitchen
*Pictures Courtesy of Mysexykitchen and Here

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