Sayur Tempe, Eggplant & Chicken Hearts
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken hearts (boiled) | 5 pieces |
| Tempeh (cut into pieces) | 1 block |
| Eggplant (cut into pieces) | 1 piece |
| Garlic | 3 cloves |
| Shallots | 4 cloves |
| Coriander seeds | A pinch |
| Roasted candlenuts | 2 pieces |
| Grilled shrimp paste | A pinch |
| Bird’s eye chili | To taste |
| Red chili | 2 pieces |
| Galangal (crushed) | A small piece |
| Bay leaves | 2 leaves |
| Lime leaves | 2 leaves |
| Palm sugar | To taste (or 2 tbsp melted) |
| Granulated sugar | ½ tbsp |
| Salt & powdered broth | To taste |
| Worcestershire sauce | 1 tbsp |
| Coconut milk | 500 ml |
| Water | As needed |
Instructions
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Prepare the Spice Paste: Blend the garlic, shallots, candlenuts, coriander seeds, bird’s eye chili, red chili, and shrimp paste until smooth.
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Sauté the Spice Mixture: In a pot, heat a little oil and sauté the blended spice paste until fragrant. Add the bay leaves and lime leaves, along with the crushed galangal.
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Add Liquid Ingredients: Pour in enough water to cover the mixture. Stir in the palm sugar, granulated sugar, salt, powdered broth, and Worcestershire sauce. Allow it to reach a boil.
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Incorporate Coconut Milk: Once boiling, gradually add the coconut milk and adjust the seasoning to your taste.
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Cook the Main Ingredients: Add the boiled chicken hearts, tempeh, and eggplant to the pot. Stir gently to combine.
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Simmer for Flavor: Cook over low heat, stirring occasionally, to allow the flavors to meld and the eggplant to soften, ensuring that the spices fully infuse into the dish.
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Serve: Once everything is cooked through and well-seasoned, serve warm with steamed rice or as a side dish.
This delightful dish brings together the unique flavors of tempeh, eggplant, and chicken hearts, creating a wholesome and satisfying meal perfect for any gathering. Enjoy the ultimate taste of Indonesian cuisine!
