Thursday, March 20, 2014

Herbal Eggs and Tofu Recipe


I've always loved Chinese herbal boiled eggs but they're not as available here in Adelaide. When I last went home to Malaysia I was told I had to try my auntie's herbal eggs. They were indeed one of the best I've tasted! She kindly shared the recipe with me so I could try to reproduce it here. I decided to braise mushrooms and tofu with it as well but that is entirely optional. It was so fragrant in the kitchen while the eggs were happily boiling away!

Herbal Eggs and Braised Tofu
Makes 10 eggs.

Spices

Ingredients:

10 hard boiled eggs peeled
1 pack of Bah Kut Teh herbal sachet
10 Chinese mushrooms
200g hard tofu sliced
2 Star anise
4 cloves
1 cinnamon bark
1 piece of dried Mandarin orange peel
4cm ginger
1 whole garlic peeled
1 stalk of spring onion (white part only)
2 tsp brown sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp cumin seeds
1 tsp fennel seeds
1 L water




Method:
  1. Add all the herbs, spices, mushrooms and 1L of water to a large pot and leave to boil with the lid on for 30 minutes.
  2. In the meantime, pour the 1 tbsp of dark soy sauce into a bowl and add all 10 hard boiled eggs to it, coating the eggs evenly in dark soy sauce to stain it. Set aside.
  3. After 30 minutes of boiling the stock, add brown sugar, light soy sauce and the hard boiled eggs along with the dark soy sauce. Bring to boil then reduce heat and leave to simmer for 15 minutes.
  4. Next, add the sliced hard tofu and mix well ensuring it is submerged in the herbal stock so it can absorb all the flavours. Simmer for a further 30 minutes. 


Once you have all the ingredients it is actually really easy to make. Make sure you stain the eggs for long enough in dark soy sauce for better colour. My auntie said you can keep it in the fridge for about 3 days after which makes it a great addition to meals and lunchboxes. I sometimes eat mine cold. Either way, I just love the herbal aroma and flavours infused into the eggs and tofu besides, who doesn't love boiled egg! 

If you do use tofu make sure you buy hard tofu, not silken or slightly firm otherwise it will just pretty much disintegrate in the pot. 

Give this recipe a go!


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4 comments:

  1. i didn't know you can use bkt to braise tofu like that ...

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    Replies
    1. yea my auntie suggested it! She said because the bkt pack already has all the herbs.

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  2. Nice recipe. It's really a healthy food. I like to see more post from you.

    Sushi in Brooklyn

    ReplyDelete
    Replies
    1. Thanks Julie! It's a pretty yummy protein snack.

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