Indonesian Tempeh & Egg Stew with Coconut Milk

Ingredients

• 4 hard-boiled eggs, peeled
• 1 block of tempeh (fermented soybeans)
• 1/2 small packet of Kara coconut milk
• Salt to taste
• Granulated sugar or palm sugar to taste
• 2 bay leaves
• Crushed spices:
  • 2 thumb-sized pieces of galangal
  • 1 stalk of lemongrass
• Ground spices:
  • 6 shallots
  • 3 cloves of garlic
  • 2 candlenuts
  • 1 teaspoon of coriander

Instructions

1. Begin by heating a bit of oil in a pan over medium heat. Sauté the ground spices along with the crushed galangal, lemongrass, and bay leaves until fragrant and the spices are well combined.

2. Add the tempeh and the peeled hard-boiled eggs to the pan. Stir in the sugar, salt, and enough water to cover the ingredients. Cook the mixture until it comes to a boil and the flavors have melded together.

3. Pour in the coconut milk and continue to cook until the mixture returns to a boil and the coconut milk is thoroughly incorporated. Adjust the seasoning to taste.

4. Serve the Terik Tempe & Telur hot, enjoying its rich and aromatic flavors. This dish pairs wonderfully with steamed rice or as a flavorful side to a larger meal.

This recipe transforms everyday ingredients into a flavorful Indonesian dish that’s sure to impress. Enjoy the rich blend of spices and the satisfying combination of tempeh and eggs.