Spicy Tempe and Egg Curry (Without Coconut Milk)
Ingredients:
- 1 block of tempeh, cut into small pieces
- 2 large eggs
- Fresh bird’s eye chilies, sliced (adjust quantity to taste)
- Green onions, chopped
- Pre-made curry spice mix (available at markets)
- Fine salt, to taste
- Seasoning powder (e.g., Royco), to taste
- A pinch of sugar (just a small spoonful)
- Water, as needed
- Cooking oil, for sautéing
Instructions:
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Prepare the Eggs: Start by boiling the eggs until fully cooked. Once done, set them aside to cool.
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Sauté the Spices: Heat a generous amount of cooking oil in a pan. Add the pre-made curry spice mix to the oil and sauté until aromatic.
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Add Chilies: Incorporate the sliced bird’s eye chilies into the pan with the curry spices. Sauté together to release their flavors.
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Simmer: Pour in enough water to create a sauce (adjust according to your preference for thickness). Bring the mixture to a boil.
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Combine Ingredients: Add the cut tempeh and peeled boiled eggs to the pan. Stir gently to combine.
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Season: Add fine salt, seasoning powder (such as Royco), and a pinch of sugar. Mix well. Follow with the chopped green onions.
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Cook Thoroughly: Allow the curry to simmer until it reaches your desired consistency and flavors meld together.
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Serve: Once the curry is thoroughly cooked and flavorful, remove from heat. Serve hot, and enjoy!
Note: Adjust the amount of bird’s eye chilies based on your spice tolerance. Similarly, modify the sugar and seasoning to suit your taste preferences.
