Kacang Puyuh Tempe Santan Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Long Beans (Kacang Panjang) | 1 bunch (ikat) |
| Quail Eggs (Telur Puyuh) | 10 eggs |
| Tempe | 200 grams (approx.) |
| Garlic | 2 cloves |
| Shallots | 2 cloves |
| Large Chili Pepper | 1 |
| Candlenuts (Kemiri) | 1 |
| Turmeric Powder | 1/2 teaspoon |
| Galangal (Laos) | 1 piece (thumb-sized) |
| Bay Leaves (Daun Salam) | 2 leaves |
| Coconut Milk (Santan) | 35 ml |
| Lemongrass (optional) | 1 stalk (skip if not available) |
| Cooking Oil | 2 tablespoons |
| Sugar | to taste |
| Salt | to taste |
Instructions:
- Begin by peeling the quail eggs and cutting the long beans and tempe into bite-sized pieces.
- In a blender or mortar, grind the garlic, shallots, candlenuts, and chili pepper into a fine paste.
- Heat the cooking oil in a pan over medium heat, then sauté the ground spice mixture until fragrant.
- Add a splash of water to the pan, followed by the bay leaves and galangal, stirring to combine.
- Incorporate the long beans and tempe, followed by the coconut milk, turmeric powder, and quail eggs into the mixture.
- Season with sugar and salt to taste, allowing the dish to simmer until everything is cooked through and well-combined.
- Serve warm with steamed rice for a delightful meal.
Enjoy this rich and aromatic Kacang Puyuh Tempe Santan, perfect for adding a flavorful touch to your dining experience!
