Dream - Tofu, is a versatile food ingredient that can be processed into various delicious dishes. Tofu can be used as the main ingredient in various culinary variations such as braised tofu, sweetened tofu, sautéed tofu, and crispy tofu. Tofu curry with its distinctive taste and simple cooking process is often a favorite because of its indulgent flavor.

The deliciousness of gulai is not only limited to beef, but variations with tofu and quail eggs also provide their own sensation in presenting daily menu variations. This tofu and quail egg gulai is a perfect combination that is suitable to be served with warm rice and other interesting fillings. So, let's take a look at some variations of tofu and egg gulai recipes that can be easily prepared at home!

How to Make: Blend or chop all the ingredients finely using a blender or chopper. Heat a little cooking oil in a pan, then sauté the finely ground ingredients until fragrant and cooked. Add kaffir lime leaves, bay leaves, lemongrass, and bruised or crushed galangal. Sauté the finely ground ingredients again until fragrant and fully cooked. Then, add water, thin coconut milk, and thick coconut milk. Cook the broth until boiling while stirring continuously to prevent the coconut milk from breaking.

Enter quail eggs and white tofu. Cook again until the soup boils, the quail eggs are cooked, and the tofu is soft. Add salt, granulated sugar, and powdered broth to taste. Stir well until all the seasonings are mixed perfectly. Cook until the seasonings are absorbed. Remove from heat and serve while still warm.

How to Make: Cut the long beans according to taste, wash thoroughly. Blend all the spices until they can be used with a blender or mortar and pestle. Prepare a frying pan and heat a little oil, sauté the blended spices until fragrant. Add galangal and bay leaves until cooked and fragrant. Add water and coconut milk according to taste. Add sugar, salt, powdered broth, and powdered pepper to taste. Adjust the taste and cook until the broth boils. Add the long beans and quail eggs. Cook while stirring to prevent the coconut milk from splitting. Cook until boiling. Serve with warm rice.