Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Chicken wings |
| 4 | Hard-boiled eggs |
| ½ board (approximately 200g) | Tempeh |
| Ground Spices: | |
| 5 cloves | Shallots |
| 4 cloves | Garlic |
| 2 | Candlenuts (kemiri) |
| ½ tablespoon | Coriander |
| To taste | Salt |
| Additional Spices: | |
| 2 cm | Galangal |
| 1 | Bay leaf |
| 1 stalk | Lemongrass |
| To taste | Palm sugar (gula jawa) |
| To taste | Fried shallots |
| For cooking: | |
| As needed | Cooking oil |
| 1 pack (200ml) | Coconut milk (Santan Kara) |
| As needed | Water |
| 5 | Bird’s eye chilies (cabe rawit) |
Instructions
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Preparation: Rinse the chicken wings and set them aside. Boil the eggs until cooked, then peel and set aside. Cut the tempeh into desired shapes and set aside.
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Sauté the Spices: In a pot, heat some cooking oil over medium heat. Add the lemongrass, bay leaf, and galangal. Sauté for a few moments until fragrant.
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Add Ground Spices: Incorporate the ground spices and cook until aromatic.
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Combine Ingredients: Pour in the water and add the palm sugar and bird’s eye chilies. Once the mixture reaches a boil, add the chicken wings and boiled eggs.
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Add Tempeh: Introduce the tempeh into the pot, allowing everything to cook until the chicken wings are tender. Since they are wings, this shouldn’t take long.
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Finish with Coconut Milk: Once the chicken is tender, stir in the coconut milk and let it simmer for a few more moments. Adjust seasoning to your taste.
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Serve: Turn off the heat and sprinkle fried shallots on top. Serve your Terik Ayam Tempe Telor with warm rice and enjoy!
This ultimate comfort dish will surely delight your family and friends. Enjoy every bite!