Tofu and Egg Pepes with Mushroom by @elainehanafi

1h

4 servings

🫘

500 g

Tofu

🥚

3

Egg

🥚

1

Egg white

🌿

Basil leaves

🧅

10 cloves

Shallot

🧄

7 cloves

Garlic

🌶️

15

Curly red chili

🫚

1 cm

Ginger

🫙

1 cm

Turmeric

🫙

0.5 tsp

Coriander seed

🍬

1 tsp

Sugar

🌰

2

Candlenut

💧

Water

🍲

0.5 tsp

Chicken stock powder

🧂

0.58 tsp

Salt

🦐

0.5 tsp

Grilled shrimp paste

1 cm

Aromatic ginger

🍄

Oyster mushroom

💧

Boiling water

🌿

3 stalks

Lemongrass

🍃

6 leaves

Kaffir lime leaf

🌿

3 leaves

Bay leaf

🍅

2

Tomato

🌶️

Bird's eye chili

🧅

Spring onion

🍃

Banana leaf

  1. Soak

    Soak the shredded oyster mushroom in boiling water with salt for 15 minutes.

  2. Toast

    Toast the shallot, garlic, curly red chili, ginger, turmeric, coriander seed, sugar, candlenut, chicken stock powder, salt, grilled shrimp paste and aromatic ginger.

  3. Blend

    Blend the toasted spice paste with a little water, or pound it instead so the pepes doesn't turn watery.

  4. Mix

    Mix the tofu, eggs, egg white, basil leaves and the spice paste together.

  5. Add

    Add the lemongrass, kaffir lime leaves, bay leaves, tomato, soaked mushroom, and bird's eye chili and spring onion if using, and mix.

  6. Line

    Line a steaming container with banana leaf, pour in the mixture, and cover the top with banana leaf, pressing it down.

  7. Steam

    Steam the mixture until cooked.

Tofu and Egg Pepes with Mushroom by @elainehanafi

1h

4 servings

🫘

500 g

Tofu

🥚

3

Egg

🥚

1

Egg white

🌿

Basil leaves

🧅

10 cloves

Shallot

🧄

7 cloves

Garlic

🌶️

15

Curly red chili

🫚

1 cm

Ginger

🫙

1 cm

Turmeric

🫙

0.5 tsp

Coriander seed

🍬

1 tsp

Sugar

🌰

2

Candlenut

💧

Water

🍲

0.5 tsp

Chicken stock powder

🧂

0.58 tsp

Salt

🦐

0.5 tsp

Grilled shrimp paste

1 cm

Aromatic ginger

🍄

Oyster mushroom

💧

Boiling water

🌿

3 stalks

Lemongrass

🍃

6 leaves

Kaffir lime leaf

🌿

3 leaves

Bay leaf

🍅

2

Tomato

🌶️

Bird's eye chili

🧅

Spring onion

🍃

Banana leaf

Preparation Steps

  1. Step 1/7

    Soak the shredded oyster mushroom in boiling water with salt for 15 minutes.

    🍄Oyster mushroom
    🧂Salt
    💧Boiling water
    🥣Mixing bowl

  2. Step 2/7

    Toast the shallot, garlic, curly red chili, ginger, turmeric, coriander seed, sugar, candlenut, chicken stock powder, salt, grilled shrimp paste and aromatic ginger.

    🧅Shallot
    🧄Garlic
    🌶️Curly red chili
    🫚Ginger
    🫙Turmeric
    🫙Coriander seed
    🍬Sugar
    🌰Candlenut
    🍲Chicken stock powder
    🧂Salt
    🦐Grilled shrimp paste
    Aromatic ginger
    🔪Knife
    🪵Cutting board

  3. Step 3/7

    Blend the toasted spice paste with a little water, or pound it instead so the pepes doesn't turn watery.

    💧Water
    Blender or mortar and pestle

  4. Step 4/7

    Mix the tofu, eggs, egg white, basil leaves and the spice paste together.

    🫘Tofu
    🥚Egg
    🥚Egg white
    🌿Basil leaves
    🥣Mixing bowl

  5. Step 5/7

    Add the lemongrass, kaffir lime leaves, bay leaves, tomato, soaked mushroom, and bird's eye chili and spring onion if using, and mix.

    🌿Lemongrass
    🍃Kaffir lime leaf
    🌿Bay leaf
    🍅Tomato
    🍄Oyster mushroom
    🌶️Bird's eye chili
    🧅Spring onion
    🥣Mixing bowl

  6. Step 6/7

    Line a steaming container with banana leaf, pour in the mixture, and cover the top with banana leaf, pressing it down.

    🍃Banana leaf
    Steaming container

  7. Step 7/7

    Steam the mixture until cooked.

    Steaming container

Composition

Ingredients

Types

Soy Products, Eggs, Herbs, Vegetables, Spices, Sweeteners, Nuts, Liquids, Condiments, Seafood Products, Mushrooms

Ingredients

Tofu, Egg, Egg white, Basil leaves, Shallot, Garlic, Curly red chili, Ginger, Turmeric, Coriander seed, Sugar, Candlenut, Water, Chicken stock powder, Salt, Grilled shrimp paste, Aromatic ginger, Oyster mushroom, Boiling water, Lemongrass, Kaffir lime leaf, Bay leaf, Tomato, Bird's eye chili, Spring onion, Banana leaf

Notes

Basil leaves (a handful of Thai basil (daun kemangi)), Shallot (cut into 3 pieces, for the toasted spice paste), Garlic (cut into 3 pieces, for the toasted spice paste), Curly red chili (cut into 3 pieces, for the toasted spice paste), Ginger (for the toasted spice paste), Turmeric (for the toasted spice paste), Coriander seed (for the toasted spice paste), Sugar (for the toasted spice paste), Candlenut (for the toasted spice paste), Water (as needed, for blending the spice paste — use sparingly so the pepes doesn't turn watery), Chicken stock powder (for the toasted spice paste), Salt (for the toasted spice paste), Grilled shrimp paste (terasi bakar, for the toasted spice paste), Oyster mushroom (shredded, amount not given), Lemongrass (cut into roughly 5 cm pieces, added before steaming), Kaffir lime leaf (added before steaming), Bay leaf (daun salam, added before steaming), Tomato (cut into cubes, added before steaming), Spring onion (sliced, optional, if preferred)

Allergens

Soy, Eggs, Tree nuts, Crustaceans

Dietetics

Dietary regimen

Low-Carb, Low-Calorie

Calories

150 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 7g, Fat: 9g, Fiber: 2g, Sugars: 2.5g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 2.2mg, Sodium: 420mg, Potassium: 280mg, Magnesium: 35mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 8mg, Vitamin B12: 0.3mcg, Folate: 35mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

7 steps

Equipments

Utensils

Mixing bowl, Blender or mortar and pestle, Knife, Cutting board, Steaming container

Appliances

Steamer, Blender, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@elainehanafi

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Moist, Tender, Dense

Flavors

Savory, Spiced, Aromatic, Herby, Umami, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,reheat by steaming before serving), freezer : 1 month (wrap tightly or place in an airtight container,thaw in the fridge before reheating)