Coconut Curry Tofu, Tempeh, and Quail Eggs

Creamy Coconut Tofu, Tempeh, and Quail Egg Curry

Ingredients:

Spice Paste (Bumbu Halus):

Instructions:

1. Prepare the Spice Paste: Grind the shallots, garlic, coriander seeds, turmeric, and candlenuts into a smooth paste using a mortar and pestle or blender. Add a little water if necessary.

2. Sauté the Spice Paste: Heat a little oil in a large pan over medium heat. Add the ground spice paste, along with the kaffir lime leaves and bay leaves, and sauté until fragrant and the spices are well-cooked.

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3. Cook the Tofu, Tempeh, and Shrimp: Add the fried tofu, sliced tempeh, quail eggs, and shrimp (if using) to the pan. Stir everything together, allowing the spices to coat the ingredients evenly. Cook for about 2-3 minutes.

4. Add Water: Pour in enough water to cover the ingredients, then bring it to a boil. Let the mixture simmer until the water reduces slightly, allowing the flavors to infuse the tofu, tempeh, and eggs.

5. Season to Taste: Taste the curry and adjust the seasoning by adding sugar and salt to taste. You can also add a bit of seasoning powder if desired for extra flavor.

6. Add Coconut Milk: Once the water has reduced and the flavors have melded together, stir in the coconut milk. Bring the curry to a gentle boil, then immediately reduce the heat to low and simmer for a few minutes.

7. Finish and Serve: Turn off the heat and serve the curry warm. Optionally, sprinkle with fried shallots for added texture and flavor.

Enjoy this comforting, creamy coconut curry packed with the goodness of tofu, tempeh, quail eggs, and fragrant spices!