Tempe, Tahu & Telur Bumbu Bali Recipe

Introduction

Welcome to Love With Recipes, where culinary passion meets authentic flavors! Today, we delve into a traditional Balinese dish that embodies the rich culinary heritage of Indonesia’s most vibrant island. Tempe, Tahu, and Telur Bumbu Bali is a comforting, hearty dish that combines the earthy, nutty flavors of fermented soybeans (tempeh), the silky smoothness of tofu, and the hearty texture of hard-boiled eggs, all enveloped in a fragrant, aromatic spice sauce. This dish is a celebration of Balinese spice craftsmanship, featuring a complex blend of fresh ingredients, roasted nuts, and bold seasonings. Perfect for family dinners or special gatherings, it offers a harmonious balance of textures and flavors that will transport your taste buds to Bali with every bite. As a dish that embodies both tradition and vibrant flavors, it is a must-try for anyone seeking to explore Indonesian cuisine deeply. This comprehensive guide, published on Love With Recipes, provides detailed insights into preparing, serving, and perfecting this dish, making it accessible for cooks of all skill levels.

Time

Total preparation and cooking time: approximately 1 hour and 30 minutes.

• Preparation time: 45 minutes
• Cooking time: 45 minutes

Note: Cooking time may vary depending on equipment, ingredient freshness, and individual stove efficiency. It’s advisable to allocate a little extra time for preparation and tasting adjustments.

Needed Equipment

• Mixing bowls for preparing spice paste and marinating ingredients
• Blender or mortar and pestle for grinding spice paste
• Deep-frying pan or wok for frying tempeh, tofu, and eggs
• Large saucepan or pot for simmering the dish
• Cooking spoon and spatula for stirring
• Kelvin or digital thermometer (optional) for checking oil temperature
• Knife and cutting board for chopping ingredients
• Peeler for peeling eggs and vegetables
• Measuring cups and spoons for precise ingredient measurement
• Fine mesh strainer or slotted spoon for removing fried ingredients
• Serving dishes or bowls for presentation

Tags

Indonesian Cuisine, Balinese Food, Traditional Recipes, Spicy, Vegetarian Options, Comfort Food, Rice Dishes, Aromatic, Fermented Soybeans, Tofu, Eggs

Serving Size

This recipe comfortably serves 4 to 6 people, making it ideal for family dinners or small gatherings. Adjust portions accordingly for larger groups or for leftovers, which actually taste even better the next day as flavors meld.

Difficulty Level

Intermediate. While the dish involves multiple steps, such as preparing spice paste, frying ingredients, and simmering, each step is straightforward with clear instructions. Cooks familiar with basic frying, blending, and seasoning techniques will find this recipe accessible, but beginners should pay attention to seasoning and timing to achieve authentic flavor profiles.

Allergen Information

This dish contains soy products (tempeh and tofu), nuts (candlenuts), and chili, which may cause allergies in sensitive individuals. It is also cooked with eggs, so it is not suitable for vegans or those with egg allergies unless modified. Cross-contamination during frying should be considered if preparing for highly allergic individuals.

Dietary Preference

Vegetarian (can be made vegan by substituting eggs with additional tofu or vegetables). This dish is naturally free from meat but rich in plant-based proteins and aromatic spices, making it suitable for vegetarian diets. For vegan adaptations, replace eggs with fried tempeh or additional vegetables and omit bouillon powder containing animal derivatives.

Course

Main Course. This dish functions as a hearty main, especially when served over steaming white rice, which absorbs and balances the bold flavors and spiced sauce.

Cuisine

Indonesian, specifically Balinese. The dish showcases typical Balinese flavor profiles—rich, spicy, and aromatic—highlighting the use of fresh herbs, roasted nuts, and traditional spice blending techniques.

Ingredients

Ingredients in Tables

Instructions

Step 1: Preparing the Spice Paste

The cornerstone of this dish’s flavor profile lies in the spice paste, so precision and freshness are key. Begin by gathering all the spice paste ingredients: shallots, garlic, red chilies, roasted candlenuts, tomato, turmeric, and ginger. Use a mortar and pestle or a high-quality blender to grind or blend these ingredients into a smooth, aromatic paste. If using a blender, pulse in short bursts to prevent overheating and ensure a coarse but well-incorporated mixture. The sautéing process enhances the flavor, so heat a tablespoon of cooking oil in a pan over medium heat. Add the spice mixture and cook, stirring frequently, until fragrant and slightly caramelized, about 5-7 minutes. This process releases essential oils and deepens the flavor, creating the base of the sauce.

Step 2: Preparing the Fried Eggs, Tofu, and Tempeh

While the spice paste is simmering, prepare the other ingredients. For the eggs, hard-boil them for about 8-10 minutes, then peel carefully to keep the eggs intact. Slice each egg in half or leave whole, then fry in hot oil until lightly crisp on the outside, about 2-3 minutes per side. Drain on paper towels to remove excess oil.

For the tofu, cut into uniform cubes to ensure even frying. Deep-fry in hot oil at approximately 180°C (356°F) until golden and crispy outside, about 3-4 minutes. Remove and drain excess oil.

Similarly, fry the tempeh until it reaches a half-cooked state, which involves frying until it has a light golden hue but retains some firmness. This typically takes 4-5 minutes, and frying releases the nutty aroma and prepares it for simmering in the sauce.

Step 3: Combining Ingredients and Cooking the Dish

Once the spice paste is fragrant, pour the water into the pan, stirring to combine fully. Add the fried eggs, tempeh, and tofu carefully into the sauce. Season generously with salt, ground pepper, and bouillon powder, adjusting the seasoning to your preference. Bring the mixture to a boil over high heat, then reduce to low-medium heat to simmer. During this stage, stir occasionally to prevent sticking or burning. Allow the dish to simmer for approximately 20-30 minutes, or until the sauce reduces slightly and flavors meld. Taste and adjust seasoning as needed, adding more salt or sugar to balance the spicy, salty, and sweet elements.

Step 4: Final Touches and Serving

When the sauce has thickened and the flavors have deepened, remove the dish from heat. Serve hot, preferably over steamed white rice, which complements and balances the bold flavors. Garnish with fresh herbs like cilantro or basil if desired for added freshness. Serve immediately for optimal texture and aroma.

Preparation Tips

• Use fresh, high-quality ingredients for maximum flavor, especially the spices and herbs.
• Roast candlenuts before blending to release their rich, nutty flavor.
• Adjust the spice level by modifying the number of red chilies and seeds used.
• Ensure oil is sufficiently hot before frying to achieve crispy textures without excess oil absorption.
• For a more authentic flavor, use coconut oil for frying and cooking.
• Preparing the spice paste in advance allows flavors to develop further; store in an airtight container in the refrigerator for up to 2 days.

Nutritional Information

Note: Nutritional content varies based on portion size, specific ingredient brands, and optional modifications.

Tips and Tricks

• Frying the eggs until slightly crisp adds texture contrast; if you prefer softer eggs, fry for less time.
• Frying tempeh and tofu separately maintains their distinct textures and flavors.
• Use a food processor or blender for a smoother spice paste if preferred, but traditional mortar and pestle yields a preferred texture and flavor.
• Adding a splash of coconut milk during simmering can give the dish a creamier, richer taste.
• Adjust the heat by controlling the amount of red chilies used—add more for extra spice, less for milder flavor.

Add-ons

• Fresh herbs such as cilantro, basil, or kaffir lime leaves for garnish
• Additional vegetables like sliced carrots, green beans, or spinach for added nutrition
• Fried shallots or crispy garlic for extra crunch and aroma
• Chili oil or sambal for those who like it extra spicy

Side Dishes

• Steamed jasmine rice or coconut rice
• Balinese lawar or urap salad as a fresh accompaniment
• Indonesian sambal or chili paste for added heat
• Fried plantains or other local vegetables for variety

Improvements

• Experiment with different nuts like cashews or macadamias for variations in flavor
• Add a splash of lime juice or tamarind for a tangy twist
• Incorporate shredded coconut or coconut milk for a richer, creamier sauce
• Use homemade or artisanal bouillon for a more authentic, less processed flavor

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or broth if the sauce has thickened too much. For longer storage, freeze in portions for up to 1 month. To reheat, thaw in the refrigerator overnight and warm in a saucepan, stirring occasionally. For the best flavor, reheat gently to preserve the integrity of the eggs and fried ingredients.

FAQ

Can I make this dish vegan?

Yes, by omitting the eggs and increasing the amount of tofu or adding vegetables like eggplant or mushrooms. You can also replace bouillon powder with vegetable broth or salt for flavor enhancement.

Is this dish spicy?

The dish contains red chilies, but you can adjust the spice level by reducing or removing the seeds and using milder chilies if desired.

Can I prepare the spice paste in advance?

Absolutely. Store it in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze in small portions.

What are good alternatives to candlenuts?

In case candlenuts are unavailable, macadamia nuts or blanched almonds can be substituted, though they will slightly alter the flavor profile.

Conclusion

Tempe, Tahu & Telur Bumbu Bali is a quintessential Balinese comfort dish that combines richness, spice, and texture in a harmonious symphony of flavors. Its balanced complexity makes it a true culinary gem that can be adapted to various dietary needs while maintaining its authentic essence. Whether you are a seasoned home chef or exploring Indonesian cuisine for the first time, this dish offers an immersive experience into the vibrant flavors of Bali. Remember, quality ingredients and patience in preparation are key to achieving the authentic taste. Serve it with steaming rice and enjoy the sensory journey through Bali’s culinary landscape. For more authentic recipes and culinary inspiration, visit Love With Recipes—your destination for delicious, culturally rich dishes.

References

• Indonesian Food & Cooking by Sri Owen
• Balinese Cooking: A Practical Guide by Ketut Yasa and I Made Sukadana