81min 4 ppl
Lor Neng
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 6 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 17g
Carbs 20g
Fats 15g
About this dish
Hard-boiled eggs and tofu puffs simmered slowly in a five-spice soy braising liquid until deeply seasoned and mahogany-coloured, a Teochew household favourite.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic cloveslightly crushed4
Dairy & Eggs
- Eggshard-boiled and peeled8
Plant Proteins
- Fried tofu puffs200 g
Dried Goods
- Palm sugar2 tbsp
Spices & Seasonings
- Star anise2
- Cinnamon Stick1
Oils & Condiments
- Dark soy sauce5 tbsp
- Light soy sauce2 tbsp
- Vegetable stock500 ml
Utensils
- Large saucepan
Method
1
Combine the dark soy sauce, light soy sauce, star anise, cinnamon stick, palm sugar, garlic and vegetable stock in a large saucepan.
Approx. 5 minutes
2
Bring the braising liquid to the boil, then reduce to a simmer for five minutes to let the spices infuse.
Approx. 5 minutes
3
Add the peeled hard-boiled eggs and fried tofu puffs, making sure they are mostly submerged.
Approx. 3 minutes
4
Cover and simmer gently for 40 minutes, turning the eggs occasionally, until they turn a deep brown throughout.
Approx. 20 minutes
5
Turn off the heat and leave the eggs and tofu to sit in the braising liquid for 20 minutes to deepen the colour and flavour further.
Approx. 3 minutes
6
Lift out and serve warm, sliced in half, with a little of the braising liquid spooned over.
Approx. 4 minutes
