Stir-Fried Siam Pumpkin with Tempe and Quail Eggs
Ingredients
| Ingredient | Quantity |
|---|---|
| Siam pumpkin | 3 pieces |
| Tempe | 1 block |
| Quail eggs | 5 pieces |
| Bird’s eye chilies | 13 pieces |
| Shallots | 4 cloves |
| Garlic | 2 cloves |
| Galangal | 1 piece (about 1 inch) |
| Palm sugar | To taste |
| Salt | To taste |
| Shrimp paste | To taste |
Instructions
- Begin by slicing the tempe into bite-sized pieces and frying them until they are half-cooked and golden. Remove from heat and set aside.
- Next, peel and cut the Siam pumpkin into cubes. Gently massage the pieces with salt to eliminate excess sap and bitterness, then rinse and drain.
- In a pan over medium heat, sauté the shallots and garlic until fragrant, followed by the addition of bird’s eye chilies for an extra kick.
- Incorporate the prepared Siam pumpkin, fried tempe, and quail eggs into the pan. Pour in a small amount of water to facilitate cooking.
- Once the mixture reaches a boil, season it with salt, palm sugar, crushed galangal, and shrimp paste. Stir well.
- Allow the dish to simmer until the water has mostly evaporated, then taste and adjust the seasoning as necessary.
- To finish, sprinkle crispy fried shallots on top for added crunch and flavor.
Serve this delightful stir-fry warm, enjoying the harmonious blend of flavors and textures.
