Savory Coconut Tempeh and Egg Curry
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!
