Indonesian Cuisine
Opor Telur Tahu Kuah Santan Kuning (Eggs and Tofu in Yellow Coconut Curry) — Savory, Tender, and Perfectly Infused with Flavor
Prep
20 min
Cook
40 min
Servings
5
Level
Easy
This opor (coconut curry) with eggs and tofu offers a rich, spice-infused coconut milk broth paired with chewy hard-boiled eggs and fried tofu that soaks up the sauce perfectly. It's great as an everyday side dish or a special treat for Lebaran (Eid celebrations), and this recipe is simple to make yet tastes just as good as the opor from a restaurant. The golden spice paste seeps all the way through, creating a rich, savory bite every time.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 6 chicken eggs
- 4 pieces white tofu, cut into triangles and fried until half-done
- 200 ml instant thick coconut milk
- 500 ml thin coconut milk (from 1/2 grated coconut)
- 8 shallots
- 4 clove garlic
- 4 candlenuts, toasted
- 3 cm turmeric, lightly charred
- 2 cm ginger, bruised
- 3 cm galangal, bruised
- 2 stalks lemongrass, bruised
- 3 leaves bay leaves
- 4 leaves kaffir lime leaves
- 1 tsp ground coriander
- 1 tsp granulated sugar
- 1.5 tsp salt
- 1 tsp chicken bouillon powder
- 100 ml cooking oil, for sautéing and frying
- 2 tbsp fried shallots, for garnish
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👩🍳 Instructions
- 1 Boil the eggs in boiling water for 10-12 minutes until fully cooked, then remove, peel, and fry briefly in hot oil until the surface is slightly browned and wrinkled, which helps the spices soak in better. Set aside.
- 2 Fry the tofu, cut into triangles, in hot oil over medium heat for 3-4 minutes per side until the skin is golden yellow but the inside is still soft. Drain.
- 3 Blend the shallots, garlic, candlenuts, and turmeric using a blender or mortar and pestle until it forms a smooth paste.
- 4 Heat 3 tbsp of oil in a skillet or pot, then sauté the spice paste together with the ginger, galangal, lemongrass, bay leaves, and kaffir lime leaves over medium heat for 4-5 minutes until fragrant and cooked through, with the color turning darker and the raw smell gone.
- 5 Pour the thin coconut milk into the sautéed spice paste, stir well, and cook over low heat, stirring occasionally so the coconut milk doesn't separate, and let it come to a boil for 5 minutes.
- 6 Add the fried eggs and fried tofu into the broth, then add the ground coriander, sugar, salt, and bouillon powder, stirring gently until well combined.
- 7 Cook over low heat for 15-20 minutes, stirring gently from time to time so the eggs and tofu absorb the seasoning without breaking apart.
- 8 Pour in the thick coconut milk, stir gently over low heat for 5-7 minutes until the sauce thickens and the oil starts to surface, being careful not to let it boil hard so the coconut milk doesn't separate.
- 9 Adjust the seasoning to taste, turn off the heat, transfer to a serving bowl, sprinkle with fried shallots on top, and serve warm with steamed rice or lontong (compressed rice cakes).
💡 Tips
• Fry the eggs and tofu before cooking them in the broth so they hold their texture better and don't fall apart easily when stirred.
• Use low heat when cooking the coconut milk so it doesn't separate, and stir occasionally from the bottom of the pot.
• Lightly char the turmeric over the stove flame before blending to remove any raw smell and add a fragrant aroma.
• This opor tastes even better if left in the fridge overnight and reheated, as the flavors will soak in even more.
📊 Nutrition Facts / serving
320
Calories (kcal)
13 g
Protein
25 g
Fat
10 g
Carbs
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