Indonesian Coconut Curry with Eggs, Tempeh, and Tofu

Kari Telur Tempe Tahu (Indonesian Curry with Eggs, Tempeh, and Tofu)

This delightful Indonesian curry, known as Kari Telur Tempe Tahu, brings together the rich flavors of eggs, tempeh, and tofu in a creamy coconut curry sauce. Perfect for those who love a dish that combines a variety of textures and tastes, this recipe is a must-try for anyone interested in exploring vibrant and aromatic cuisines.

Ingredients:

• 4 Eggs (diced)
• Tofu (diced)
• Tempeh (diced)
• Coconut (grated, use half for a richer flavor)
• 1 Large Red Chili Pepper
• Candlenuts (kemiri)
• Fresh Turmeric (or turmeric powder as a substitute)
• Ginger (a small piece)
• 4 Shallots
• 5 Garlic Cloves
• Kaffir Lime Leaves (daun jeruk)
• Bay Leaves (daun salam)
• Sugar
• Salt
• Seasoning Powder (optional)
• Cooking Oil
• Water

Instructions:

1. Prepare the Ingredients:

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   • Start by finely grinding the shallots, garlic, red chili pepper, candlenuts, fresh turmeric, and ginger into a smooth paste. You can use a mortar and pestle or a food processor for this step.

2. Cook the Eggs:

   • Boil the eggs until they are fully cooked. Once cooked, peel the eggs and set them aside.

3. Fry the Tofu and Tempeh:

   • Dice the tofu and tempeh. Heat some cooking oil in a pan and fry the tofu and tempeh until they are golden brown. Remove them from the pan and set them aside.

4. Extract Coconut Milk:

   • Squeeze the grated coconut to extract the first batch of thick coconut milk. This will give your curry a richer and creamier texture.

5. Cook the Spice Paste:

   • In the same pan used for frying, add a bit more oil if needed and sauté the spice paste until the oil separates from the mixture and the paste is fragrant.

6. Add Aromatics:

   • Add the kaffir lime leaves and bay leaves to the sautéed spice paste. Continue to cook until the spices and leaves are well combined and aromatic.

7. Simmer the Curry:

   • Pour in the thick coconut milk and add a little water to achieve your desired consistency. Season with salt, sugar, and optional seasoning powder to taste. Stir well and bring the mixture to a gentle simmer.

8. Combine Ingredients:

   • Gently add the fried tofu, tempeh, and peeled eggs into the curry sauce. Allow them to simmer in the sauce for a few minutes so that they absorb the flavors.

9. Finish and Serve:

   • Once the curry has simmered and the flavors have melded together, turn off the heat. Be careful not to overcook to prevent the coconut milk from curdling. Serve the curry warm.

Note:

To ensure the coconut milk does not separate, avoid boiling the curry for too long. This recipe is perfect for a hearty meal that combines the satisfying textures of eggs, tempeh, and tofu with the aromatic, spicy richness of Indonesian curry.

Enjoy your Kari Telur Tempe Tahu and happy cooking!