Terik Tempe & Telur: A Rich and Flavorful Indonesian Delight
Ingredients:
- 4 hard-boiled eggs, peeled
- 1 block of tempeh (fermented soybeans)
- 1/2 small packet of Kara coconut milk
- Salt to taste
- Granulated sugar or palm sugar to taste
- 2 bay leaves
- Crushed spices:
- 2 thumb-sized pieces of galangal
- 1 stalk of lemongrass
- Ground spices:
- 6 shallots
- 3 cloves of garlic
- 2 candlenuts
- 1 teaspoon of coriander
Instructions:
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Begin by heating a bit of oil in a pan over medium heat. Sauté the ground spices along with the crushed galangal, lemongrass, and bay leaves until fragrant and the spices are well combined.
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Add the tempeh and the peeled hard-boiled eggs to the pan. Stir in the sugar, salt, and enough water to cover the ingredients. Cook the mixture until it comes to a boil and the flavors have melded together.
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Pour in the coconut milk and continue to cook until the mixture returns to a boil and the coconut milk is thoroughly incorporated. Adjust the seasoning to taste.
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Serve the Terik Tempe & Telur hot, enjoying its rich and aromatic flavors. This dish pairs wonderfully with steamed rice or as a flavorful side to a larger meal.
This recipe transforms everyday ingredients into a flavorful Indonesian dish that’s sure to impress. Enjoy the rich blend of spices and the satisfying combination of tempeh and eggs.
