Gulai Tempe Telor is a delightful Indonesian dish that combines the nutty flavors of tempeh and the richness of boiled eggs in a creamy, spiced coconut milk gravy. Perfect for a hearty meal, this dish brings together a harmonious blend of spices and ingredients that will tantalize your taste buds.
Ingredients
- 1 block of tempeh (cut into pieces)
- Boiled eggs (peeled)
- 1 packet of coconut cream (Kara)
- 3 cloves of garlic
- 6 shallots
- Red chili peppers (to taste)
- Coriander seeds (to taste)
- Cinnamon stick (to taste)
- Cardamom pods (to taste)
- Star anise (to taste)
- Cumin seeds (to taste)
- 2 candlenuts
- Bay leaves
- Lemongrass stalks
- Cooking oil (as needed)
- Water (as needed)
- Turmeric (to taste)
- Seasoning/sugar (to taste)
- Salt (to taste)
Instructions
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Prepare the Spice Paste:
- In a mortar and pestle or a blender, combine the garlic, shallots, red chili peppers, coriander seeds, cinnamon stick, cardamom pods, star anise, cumin seeds, turmeric, and candlenuts. Grind until you achieve a smooth paste.
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Sauté the Spice Paste:
- Heat a generous amount of cooking oil in a large pan over medium heat. Add the spice paste and sauté until it becomes fragrant and the oil begins to separate from the paste, indicating that the spices are well-cooked.
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Simmer the Tempeh:
- Add water to the pan and bring to a boil. Once boiling, add the tempeh pieces. Stir in the seasoning/sugar, salt, bay leaves, and lemongrass stalks. Let it cook until the tempeh is tender and has absorbed the flavors of the spices.
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Add the Eggs and Coconut Milk:
- Gently add the boiled eggs to the pan. Pour in the coconut cream and stir slowly to combine. Let the mixture simmer until it comes to a gentle boil and the sauce thickens slightly.
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Serve:
- Remove from heat and transfer the Gulai Tempe Telor to a serving dish. Serve hot with steamed rice or your favorite side dish.
Enjoy the rich, creamy, and aromatic flavors of this traditional Indonesian delight, perfect for any meal occasion.