Opor Tahu, Tempe, and Quail Eggs
Embark on a culinary journey to the heart of Indonesian cuisine with this delightful dish of Opor Tahu, Tempe, and Quail Eggs. This richly flavored recipe beautifully combines the creaminess of coconut milk with the savory notes of traditional spices, making it a wonderful centerpiece for any gathering. With its aromatic appeal and comforting texture, this dish will surely tantalize your taste buds and impress your guests.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Quail eggs | 14 eggs |
| Tempe (cut as desired) | 1 block |
| Yellow tofu | 8 pieces |
| Coconut milk | 300 ml |
| Spice Paste | Quantity |
|---|---|
| Shallots | 6 pieces |
| Garlic | 5 cloves |
| Candlenuts | 3 pieces |
| Turmeric (finger-length) | 3 fingers |
| Ginger (finger-length) | 2 fingers |
| Galangal (finger-length) | 2 fingers |
| Coriander | 1 tablespoon |
| Additional Ingredients | Quantity |
|---|---|
| Kaffir lime leaves | 4 leaves |
| Bay leaves | 3 leaves |
| Lemongrass (bruised) | 2 stalks |
| Salt | to taste |
| Sugar | to taste |
| Flavor seasoning (Masako) | to taste |
| Bird’s eye chili (optional) | as desired |
Instructions
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Prepare the Spice Paste: Begin by heating a generous amount of oil in a large pan over medium heat. Once the oil is hot, add the spice paste ingredients (shallots, garlic, candlenuts, turmeric, ginger, galangal, and coriander) and sauté until they release a fragrant aroma and are cooked through, about 5-7 minutes.
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Add Aromatics: Incorporate the additional ingredients including kaffir lime leaves, bay leaves, and bruised lemongrass into the pan, continuing to sauté for another 2-3 minutes until everything is well combined and aromatic.
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Cook the Proteins: Gently add the yellow tofu, tempe, and quail eggs to the mixture. Pour in enough water to submerge the ingredients about 3/4 of the way, ensuring they are well covered. Season with salt, sugar, and flavor seasoning (Masako) to taste. If you enjoy a spicy kick, feel free to add the bird’s eye chili at this stage.
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Simmer: Allow the mixture to come to a gentle boil. Once boiling, lower the heat and let it simmer for approximately 15-20 minutes. This will allow the flavors to meld beautifully.
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Incorporate Coconut Milk: After simmering, slowly stir in the coconut milk, ensuring you keep the heat low to prevent the coconut from curdling. Stir continuously for about 5 minutes until the mixture is well combined and heated through.
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Final Touches: Once everything is perfectly cooked and aromatic, remove the dish from the heat. Serve hot, garnished with crispy fried shallots for an added crunch and a delightful aroma.
Enjoy this hearty Opor Tahu, Tempe, and Quail Eggs as part of a larger feast or as a comforting meal on its own. The creamy coconut milk, paired with the wholesome tofu and tempe, creates a satisfying and nourishing experience that will delight your palate and warm your heart.
