Tempe Telur Bacem
Ingredients:
- 6 large eggs (boiled and peeled)
- 1/2 block tempe (cut into pieces)
- 8 shallots
- 4 garlic cloves
- 4 candlenuts
- 1 teaspoon coriander seeds
- 2 bay leaves
- 2 pieces of palm sugar (shredded)
- Salt to taste
- Granulated sugar to taste
- Water as needed
Instructions:
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Prepare the Spice Paste:
- Begin by grinding the shallots, garlic cloves, candlenuts, and coriander seeds into a smooth paste. Use a mortar and pestle or a blender to achieve a fine consistency.
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Cook the Base:
- In a large pot, bring some water to a boil. Add the ground spice paste to the boiling water. Stir in the bay leaves and shredded palm sugar. Season with salt and granulated sugar according to your taste preferences. Mix well.
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Simmer the Ingredients:
- Add the boiled eggs and tempe pieces into the pot. Stir gently to ensure that the eggs and tempe are well coated with the spice mixture. Add additional water if necessary to cover the ingredients.
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Reduce the Liquid:
- Allow the mixture to simmer over low heat until the water has reduced significantly and the flavors have deeply infused into the eggs and tempe. This usually takes a while, so be patient to ensure the spices fully penetrate the ingredients.
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Serve:
- Once the liquid has reduced and the tempe and eggs have absorbed the rich flavors, remove the pot from the heat. Your Tempe Telur Bacem is now ready to be enjoyed.
This traditional Indonesian dish is perfect for those seeking a flavorful and hearty meal. The rich, savory sauce combined with the earthy tempe and tender eggs creates a comforting and delicious experience. Enjoy this dish as a main course or alongside your favorite sides for a complete meal.
