Spicy Coconut Tempeh with Hard-Boiled Eggs: A Flavorful Indonesian Delight

Pecak Telor Tempe: A Delightful Indonesian Dish

Pecak Telor Tempe is a wonderfully aromatic and flavorful dish that beautifully combines hard-boiled eggs with tempeh in a rich coconut sauce, making it a fantastic addition to your culinary repertoire. This recipe balances the nutty flavor of tempeh with a spicy, fragrant seasoning blend, perfect for anyone looking to explore the depth of Indonesian cuisine.

Ingredients

Instructions

1. Prepare the Eggs: Begin by boiling the eggs in water until they are fully cooked, approximately 10-12 minutes. Once cooked, transfer them to cold water to cool, then peel and set aside.

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2. Prepare the Tempeh: You can either steam or grill the tempeh based on your preference. Once cooked, slice the tempeh into bite-sized pieces that suit your liking.

3. Make the Spice Paste: In a mortar and pestle or a food processor, combine the red chili, bird’s eye chili, garlic, kencur, and kaffir lime leaves. Grind or blend these ingredients until they form a smooth paste.

4. Combine with Coconut Milk: In a mixing bowl, pour in the thick coconut milk and add the spice paste. Mix thoroughly, ensuring that the flavors are well combined. Adjust the seasoning by adding salt and sugar to taste.

5. Assemble the Dish: In a serving plate, lay the slices of tempeh and generously spoon the coconut spice mixture over the tempeh. Position the hard-boiled eggs alongside the tempeh, ensuring each element is beautifully showcased.

6. Serve: This dish is best served warm, allowing the rich flavors to meld together. It pairs wonderfully with steamed rice and can be enjoyed as a main dish or a side.

Nutritional Information (per serving)

Pecak Telor Tempe is not just a meal; it is an experience of flavor and culture that will surely delight your palate. Enjoy creating this dish and sharing it with your loved ones!