Gulai Tempe Telor Recipe
This delectable Indonesian dish combines the earthy flavors of tempe with the richness of boiled eggs, enveloped in a fragrant coconut sauce that’s simply irresistible. Perfect for a cozy meal or to impress guests!
Ingredients
Ingredient | Quantity |
---|---|
Tempe | 1 block (cut into pieces) |
Boiled Eggs | 2 (peeled) |
Kara Coconut Milk | 1 packet |
Garlic | 3 cloves |
Shallots | 6 cloves |
Curly Chilies | to taste |
Coriander | to taste |
Cinnamon | to taste |
Cardamom | to taste |
Star Anise | to taste |
Cumin | to taste |
Candlenuts | 2 pieces |
Bay Leaves | to taste |
Lemongrass | to taste |
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, blend garlic, shallots, curly chilies, coriander, cinnamon, cardamom, star anise, cumin, turmeric, and candlenuts until smooth.
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Sauté the Spices: Heat oil in a pan over medium heat. Add the spice paste and sauté until fragrant and cooked through.
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Add Liquid: Pour in water and bring to a boil. Once boiling, add the tempe pieces, seasoning/sugar, salt, bay leaves, and lemongrass. Cook until the tempe is tender and the flavors meld together.
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Incorporate the Eggs and Coconut Milk: Gently stir in the boiled eggs and the Kara coconut milk. Mix slowly until the sauce is heated through and slightly thickened.
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Serve: Once everything is well combined and heated, remove from heat. Serve hot with steamed rice for an ultimate Indonesian culinary experience.
Enjoy your Gulai Tempe Telor, a beautiful harmony of flavors that’s sure to delight!