Spicy Black Puyuh (Quail Egg), Tofu, and Tempe with a Tangy Soy Sauce Glaze
This spicy black dish of quail eggs, tofu, and tempe is a true Indonesian delight. With a balance of flavors that are sweet, salty, and spicy, it’s an unforgettable dish that’s not only tasty but also incredibly versatile. The black soy sauce (Kecap Bango) combined with a hint of tamarind creates a rich, deeply satisfying sauce that envelops the ingredients, while the crispy texture of the tempe and tofu complements the tender quail eggs. Perfect for a hearty meal or as an accompaniment to steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quail eggs | 20 eggs |
| Medan-style tofu | 1 block |
| Tempe (fermented soy) | 1 block |
| Kecap Bango (sweet soy sauce) | To taste |
| Red chilies (sliced) | 7 chilies |
| Bird’s eye chilies (rawit) | 7 chilies |
| Tamarind water (air asam jawa) | To taste |
| Seasoning (optional) | To taste |
| Water | 1 glass |
| Cooking oil | As needed |
| Salt | To taste |
For the spice paste (bumbu halus):
| Ingredient | Quantity |
|---|---|
| Shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 5 cloves |
| Ground coriander (ketumbar) | To taste |
| Candlenuts (kemiri) | 2 nuts |
| Bird’s eye chilies (rawit) | 20 chilies (adjust for spice level) |
Instructions
| Step | Instructions |
|---|---|
| 1. Prepare the ingredients | Begin by boiling the quail eggs. Once cooked, peel them carefully. Cut the tofu and tempe into bite-sized cubes, ensuring they are evenly sized. |
| 2. Marinate the ingredients | In a bowl, mix water with a pinch of salt and seasoning (like Royco or any flavor enhancer you prefer). Soak the quail eggs, tofu, and tempe for about 15 minutes. |
| 3. Prepare the spice paste | In a mortar and pestle or food processor, grind the shallots, garlic, ground coriander, candlenuts, and bird’s eye chilies into a smooth paste. |
| 4. Sauté the spice paste | Heat a pan with a small amount of oil. Sauté the spice paste until fragrant and well-cooked, stirring frequently to avoid burning. |
| 5. Add fresh chilies | Add the sliced red chilies and bird’s eye chilies (rawit) to the pan and sauté for a few more minutes, letting the flavors meld together. |
| 6. Create the sauce | Pour in the tamarind water and add 1 glass of water to the pan. Stir to combine. Add the Kecap Bango (sweet soy sauce) to create a rich, glossy glaze. |
| 7. Simmer the dish | Carefully add the marinated quail eggs, tofu, and tempe to the pan. Stir gently, ensuring that all the ingredients are evenly coated in the sauce. |
| 8. Simmer and season | Lower the heat and let the dish simmer, allowing the sauce to reduce and the flavors to intensify. Taste and adjust seasoning with salt if necessary. |
| 9. Final steps | Once the sauce has thickened and the flavors are absorbed, remove from heat. Serve warm with steamed rice or as a stand-alone dish. |
Tips for Success:
- Soaking the tofu and tempe: Letting them soak in the water with salt and seasoning before cooking helps them absorb the flavors of the sauce better.
- Adjust the spice level: If you prefer a milder version, reduce the number of bird’s eye chilies used in the spice paste and add more red chilies for color and a milder heat.
- Cooking the spice paste: Ensure you cook the spice paste until it is aromatic and the raw flavor of the shallots and garlic has cooked off. This makes the dish more fragrant.
- Serving suggestion: Pair this dish with a side of white rice or even fried rice to balance the richness of the soy sauce glaze.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 16g |
| Carbohydrates | 22g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 400mg |
| Sugar | 6g |
Notes:
This dish is a labor of love, so don’t rush through it. Cooking it with care and attention will ensure all the flavors meld together beautifully. Enjoy the deep, savory, and slightly sweet sauce as it coats the quail eggs, tofu, and tempe. Perfect for a family meal or a special gathering, it’s sure to impress anyone with a love for bold, flavorful Indonesian cuisine.
Remember: Cooking with love and a bit of patience is the secret ingredient to making this dish a true winner!
Enjoy this rich, spicy, and utterly delicious recipe from the heart of Indonesia! Whether you’re familiar with Indonesian cuisine or new to it, this dish is a wonderful introduction to the unique flavors of the region.
