Kari Telur, Tempe, and Tofu (Egg, Tempe, and Tofu Curry)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 4 (cut into cubes) |
| Tofu | 1 block (cut into cubes) |
| Tempe | 1 block (cut into cubes) |
| Coconut (freshly grated) | 1/2 coconut (for coconut milk) |
| Large chili | 1 |
| Candlenuts (kemiri) | 2-3 nuts |
| Fresh turmeric (kunyit) | 1 small piece |
| Fresh ginger (jahe) | 1 small piece |
| Red shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 5 cloves |
| Lime leaves (daun jeruk) | 2 leaves |
| Indonesian bay leaves (daun salam) | 2 leaves |
| Sugar | 1 tsp |
| Salt | To taste |
| Seasoning (penyedap) | To taste |
| Cooking oil | For frying and sautéing |
| Water | As needed for curry base |
Instructions:
-
Prepare the Ingredients:
- First, blend the aromatics: red shallots, garlic, large chili, candlenuts, fresh turmeric, and ginger. Grind them into a smooth paste, either using a mortar and pestle or a food processor.
-
Boil and Fry:
- Boil the eggs until fully cooked, peel them, and set aside. Fry them lightly in oil until golden brown.
- Similarly, fry the tofu and tempe cubes until crispy and golden. Drain on paper towels and set aside.
-
Extract Coconut Milk:
- For the coconut milk, grate the fresh coconut and squeeze out the milk by adding water to it. Use the first press of the coconut milk for a richer, thicker consistency in the curry.
-
Sauté the Aromatics:
- In a pan, heat some oil and sauté the ground spice paste (the blended mixture) with the lime leaves and bay leaves. Stir until the oil separates from the spices, and a fragrant aroma fills the kitchen.
-
Simmer the Curry Base:
- Pour in the coconut milk and a bit of water to adjust the thickness. Add sugar, salt, and seasoning to taste. Bring to a gentle boil, allowing the flavors to meld together.
-
Add the Fried Ingredients:
- Carefully add the fried eggs, tofu, and tempe into the curry. Let them simmer gently, absorbing the flavors, for around 5-7 minutes.
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Serve:
- Once the curry has thickened and the flavors have melded, remove the pan from heat. Be careful not to overcook the curry so that the coconut milk doesn’t separate.
-
Enjoy:
- Serve the rich, aromatic curry hot with steamed rice or as a delicious side dish.
Tip:
- To prevent the coconut milk from curdling, avoid simmering the curry for too long once the coconut milk is added. Once the curry comes to a boil, remove it from the heat and serve immediately to preserve its creamy texture.
Enjoy this hearty, flavorful curry that brings together the richness of eggs, tempeh, and tofu with the warmth of traditional Indonesian spices. Perfect for any meal or special occasion!
