Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Boiled eggs, peeled |
| 1 board | Tempe (fermented soybeans) |
| 1/2 small package | Coconut milk (Kara) |
| To taste | Salt |
| To taste | Granulated sugar or brown sugar |
| 2 leaves | Salam leaves |
| – | Ground spices: |
| 2 pieces | Galangal (about 2 inches long) |
| 1 stalk | Lemongrass |
| – | Ground ingredients: |
| 6 cloves | Shallots |
| 3 cloves | Garlic |
| 2 pieces | Candlenuts (kemiri) |
| 1 tsp | Coriander |
Instructions
- In a heated pan, sauté the ground spices along with the lemongrass, galangal, and salam leaves until fragrant, filling your kitchen with an inviting aroma.
- Add the tempe and boiled eggs, followed by the sugar, salt, and a splash of water. Allow the mixture to simmer until it reaches a boil and the flavors meld beautifully.
- Pour in the coconut milk and bring the dish to a gentle boil once more. Taste and adjust seasoning if necessary, ensuring the perfect balance of flavors.
- Your Terik Tempe & Telur is now ready to be served, a delightful dish that showcases the richness of Indonesian cuisine. Enjoy!