This traditional Indonesian dish combines the hearty goodness of boiled eggs and tempeh with a rich coconut milk-based sauce, all enhanced with aromatic herbs and spices. Serve it alongside a refreshing vegetable soup like “Sayur Bening Bayam” for a complete and satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs, boiled and peeled | 5 eggs |
| Tempeh, cut into desired size | 1 block (approx. 200 grams) |
| Coconut milk (Kara 65 ml pack) | 1 pack (65 ml) |
| Fresh basil leaves | 1 handful |
| Water | As needed |
Spice Paste (Bumbu Halus):
| Spice | Quantity |
|---|---|
| Garlic cloves | 4 cloves |
| Red chili | 1 large |
| Bird’s eye chili (adjust to taste) | 3 chilies |
| Lesser galangal (kencur) | 1 cm piece |
| Candlenuts (kemiri) | 5 nuts |
| Kaffir lime leaves | 2 leaves |
Instructions:
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Prepare the Spice Paste: Start by blending or grinding the garlic, red chili, bird’s eye chilies, lesser galangal (kencur), candlenuts, and kaffir lime leaves into a smooth paste. You can use a mortar and pestle or a food processor for this step.
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Cook the Sauce: In a pan, add the prepared spice paste along with enough water to create a sauce-like consistency. Heat the mixture over medium heat.
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Season the Sauce: Stir in some salt, sugar, and a pinch of bouillon powder or stock for flavor. Allow the mixture to simmer gently until it becomes fragrant.
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Add the Eggs and Tempeh: Once the sauce is well-seasoned, add the boiled eggs and tempeh to the pan. Let them absorb the flavors as you simmer everything together for a few minutes. Be sure to taste and adjust the seasoning to your liking.
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Incorporate the Coconut Milk: Pour in the coconut milk, stirring it gently into the sauce. Allow it to cook on low heat until the sauce thickens slightly and the tempeh softens. This should take about 5-7 minutes.
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Finish with Basil: Just before serving, toss in the fresh basil leaves and let them wilt slightly in the sauce. Let the dish simmer for a few more minutes until the flavors meld and the sauce reduces to your desired consistency.
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Serve: Remove from heat and serve your Pecel Telur dan Tempe hot, paired with a simple vegetable soup like Sayur Bening Bayam for a delightful meal.
Enjoy this delicious and hearty Indonesian dish that balances rich flavors with the creamy coconut milk and the savory taste of eggs and tempeh!