*TOFU & EGGS IN FRIED POUNDED CHILLIES (TAHU & TELOR BALADO)

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.

Ingredients:
- 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

Directions:
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

*VEGETARIAN TOFU CURRY

I was surfing the net and end-up looking this one, Here.
And i would like to try it at my kitchen.
Turns out pretty good since i love curry.
Thanks for sharing this recipe :)


Ingredients:
- 2 Bay Leaves
- 2 Cm Galanga (I use galanga powder)
- 2 Red Bell Pepper and 1 Green Bell Pepper, Slice into long strips
- 300 ml Coconut Milk + 300 ml Water
- 4 Firm Tofu, Cut into square size

*Spice Mixture (Bumbu):
- 5 Shallots
- 3 Garlic
- 2 Tsp Turmeric Powder
- 1/2 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder

*Galanga or galanga powder, Coriander powder and Cumin powder can be bought at any Asian Stores near you.

Directions:
1. Stir fry spice mixture (Bumbu). Add bay leaves, galanga powder and bell pepper until fragrant.
2. Add coconut milk and water. Cook until bubbly enough, Stir well.
3. Lastly add tofu, stir carefully. Cook again until the sauce thick and tofu done.

*Galanga or galangal is robustly pungent member of the ginger family. Is the primary ginger ingredient used in Southeast Asian cuisine.

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