Semur Telur, Tempe, dan Kentang
This delightful Indonesian dish combines the rich flavors of eggs, tempeh, and potatoes in a savory sauce, making it a perfect meal for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken eggs | 4 (boiled and peeled) |
| Tempeh | 1 small block (cut to preference) |
| Potatoes | 4 (quartered) |
| Spice Mix | |
| Red shallots | 4 cloves (mashed) |
| Garlic | 2 cloves (mashed) |
| Ripe tomatoes | 1/2 (diced) |
| Candlenuts (kemiri) | 1 (toasted; optional) |
| Salt | to taste |
| Sweet soy sauce | to taste |
| White sugar | to taste |
| Flavor enhancer | to taste |
| Cooking oil | as needed |
| Pepper | to taste |
Instructions
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Boil the Eggs: Place the eggs in a pot of water and boil until fully cooked. Once done, peel the eggs and set them aside.
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Sauté the Spice Mix: In a pan, heat a little cooking oil and sauté the mashed shallots and garlic until fragrant. Add the diced tomatoes and the toasted candlenuts, cooking until the tomatoes soften.
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Add Sauces: Pour in the sweet soy sauce and a bit of water to create a sauce base. Stir well to combine.
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Combine Ingredients: Add the quartered potatoes, tempeh, and boiled eggs to the pan, ensuring they are well-coated in the sauce. Let it simmer so the flavors meld and the potatoes cook through.
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Season: After simmering, season with salt, sugar, flavor enhancer, and pepper. Taste and adjust seasoning as needed.
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Serve: Once the potatoes are tender and the sauce has thickened slightly, serve hot and enjoy your delicious Semur Telur, Tempe, dan Kentang! 🍜
This comforting dish pairs beautifully with steamed rice and is sure to be a hit at your dinner table.
