Golden Coconut Tofu & Tempe with Quail Eggs
Terik Tahu Tempe Telur Bumbu Kuning
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 pieces | Tahu (tofu) |
| 6 pieces | Tempe |
| 15 | Hard-boiled quail eggs |
| 1 cm | Galangal |
| 1 cm | Turmeric |
| 4 cloves | Garlic (blended) |
| 7 cloves | Shallots (blended) |
| 1 tsp | Ground coriander |
| 1 | Candlenut |
| 1 sachet | Coconut milk powder |
| 1 liter | Water |
| To taste | Salt |
| To taste | Sugar |
Instructions
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Prepare Tofu and Tempe: Start by frying the tofu and tempe until they are half-cooked, achieving a golden color and crispy texture.
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Blend Spices: While the tofu and tempe are frying, blend the garlic, shallots, ground coriander, and candlenut into a smooth paste.
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Sauté the Spice Mixture: In a separate pan, sauté the blended spices over medium heat until fragrant, allowing the flavors to develop.
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Combine Ingredients: Add the fried tofu, tempe, and hard-boiled quail eggs into the sautéed spice mixture. Pour in a little water to help the ingredients meld together. Allow the mixture to simmer, enabling the spices to infuse.
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Add Coconut Milk: Dissolve the coconut milk powder in 1 liter of water and add it to the mixture. Introduce the bruised galangal and turmeric to enrich the flavor profile.
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Season the Dish: Stir in the remaining ground coriander, salt, and sugar according to your taste preferences.
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Final Cooking: Continue to cook until the dish becomes aromatic and the sauce starts bubbling, ensuring the flavors are well-combined.
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Serve: Once cooked, serve your Terik Tahu Tempe Telur Bumbu Kuning hot, showcasing the vibrant colors and rich flavors.
Enjoy this delightful dish as a main course or side, perfect for bringing warmth and flavor to your dining table!
