Sweet and Spicy Stir-Fried Tempeh with Quail Eggs (Oseng Tempe Telur Puyuh Pedas Manis)
Ingredients:
| Ingredient | Amount |
|---|---|
| Shallots (finely minced) | 7 cloves |
| Garlic (finely minced) | 4 cloves |
| Red chilies (finely minced) | 10-12 |
| Quail eggs, boiled and peeled | As needed |
| Tempeh, cut into bite-sized pieces | As needed |
| Water | As needed |
| Salt | To taste |
| Sweet soy sauce (kecap manis) | To taste |
Instructions:
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Fry the Tempeh and Quail Eggs: Start by lightly frying the tempeh and boiled quail eggs until they achieve a golden-brown color. Set them aside for later.
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Sauté the Spice Paste: In a pan, heat a little oil and sauté the finely minced shallots, garlic, and red chilies until the aroma becomes fragrant and the spices are well-cooked.
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Add Water: Pour in just enough water to the pan to create a sauce, stirring to combine the sautéed spices evenly.
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Combine the Tempeh and Quail Eggs: Add the fried tempeh and quail eggs into the pan with the spiced sauce. Stir gently to coat them thoroughly with the flavorful mixture.
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Season with Salt and Sweet Soy Sauce: Add salt and kecap manis (sweet soy sauce) according to your taste preference. Adjust to achieve a balance of sweet, salty, and spicy flavors.
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Simmer Until Flavors Infuse: Let the tempeh and quail eggs simmer for a few more minutes, ensuring the sauce is well-absorbed into the ingredients.
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Serve: Once the dish is well-coated and flavorful, remove from heat. Serve hot with steamed rice and enjoy!
This hearty dish delivers a delightful balance of sweet and spicy flavors, enhanced by the satisfying textures of tempeh and quail eggs. Perfect for a quick, comforting meal!
