Kari Telur Tempe Tahu
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4, diced |
| Tofu | Diced |
| Tempe | Diced |
| Coconut (grated) | 1/2 coconut, for milk |
| Large chili peppers | To taste |
| Candlenuts (kemiri) | To taste |
| Fresh turmeric | To taste |
| Ginger | To taste |
| Shallots | 4 cloves |
| Garlic | 5 cloves |
| Lime leaves | A few |
| Salam leaves | A few |
| Sugar | To taste |
| Salt | To taste |
| Flavoring (optional) | To taste |
| Cooking oil | For frying |
| Water | As needed |
Instructions
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Prepare the Spice Paste: Blend the shallots, garlic, large chili peppers, candlenuts, turmeric, and ginger into a smooth paste.
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Cook the Eggs: Boil the eggs until fully cooked. Once cooked, peel and fry them until golden brown. Fry the diced tempe and tofu in the same oil until crisp.
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Extract the Coconut Milk: Squeeze the grated coconut to extract the first milk for a richer flavor.
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Sauté the Spice Paste: In a pan, heat oil and sauté the blended spice paste along with the lime and salam leaves until fragrant and the oil separates.
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Add Coconut Milk: Pour in the coconut milk and add water as needed. Season with salt, sugar, and flavoring to taste.
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Combine Ingredients: Once the mixture starts to boil, gently add the fried eggs, tofu, and tempe into the curry. Allow them to simmer so the flavors meld.
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Final Touches: Once the curry is aromatic and heated through, remove from heat. Avoid overcooking to prevent the coconut milk from breaking.
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Serve: Transfer to a serving dish and enjoy your Kari Telur Tempe Tahu!
Note:
Be cautious not to boil for too long to maintain the richness of the coconut milk. Enjoy your culinary adventure!
