Pecel Tempe Telur: A Flavorful Indonesian Delight
Pecel Tempe Telur is a beloved Indonesian dish that brings together the rich flavors of tempeh, eggs, and a vibrant spice mix, creating a delightful and nutritious meal. This recipe not only highlights the traditional ingredients of Indonesian cuisine but also offers a simple way to enjoy a healthy and delicious dish. Perfect for serving as a main course or alongside rice, this recipe is sure to please everyone at the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 board (approximately 250 grams), cut into pieces |
| Eggs | 2–5, hard-boiled and peeled |
| Kencur (aromatic ginger) | 1 small piece |
| Garlic | 3 cloves |
| Bird’s eye chili | 10 pieces |
| Red chili | 2 pieces |
| Candlenuts | 3 pieces |
| Kaffir lime leaves | 2 leaves |
| Coconut milk | 65 ml (small carton) |
| Basil leaves | 1 bunch |
| Salt | To taste |
| Sugar | To taste |
| Water | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 12 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sodium | Varies based on salt added |
Instructions
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Prepare the Ingredients: Begin by boiling the tempeh, bird’s eye chili, red chili, and garlic in a pot with enough water for about 10 minutes until soft. This initial boiling step helps to enhance the flavors and soften the ingredients.
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Make the Spice Paste: Once boiled, carefully remove the bird’s eye chili, red chili, and garlic from the pot. In a mortar and pestle or food processor, blend these ingredients together with the kencur, candlenuts, and kaffir lime leaves until you achieve a smooth paste. The aroma of this spice blend will serve as the flavor foundation for your dish.
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Sauté the Spice Paste: In a frying pan over medium heat, add a little oil and sauté the ground spice paste until it becomes fragrant and aromatic. This process releases the essential oils and enhances the flavor profile.
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Combine Ingredients: Add the boiled tempeh and chopped hard-boiled eggs to the sautéed spice mixture. Gently stir to ensure the tempeh and eggs are well coated with the spices.
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Add Coconut Milk and Season: Pour in the coconut milk and add enough water to create a sauce-like consistency. Season with salt and sugar according to your taste preference. Stir everything together, ensuring all ingredients are evenly combined.
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Cook to Perfection: Allow the mixture to simmer until it begins to boil. This step helps to meld the flavors together beautifully. Once boiling, reduce the heat and let it simmer for a few more minutes, adjusting the consistency with additional water if necessary.
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Finishing Touch: Once cooked, turn off the heat and add a generous handful of fresh basil leaves on top of the dish. The heat will slightly wilt the basil, releasing its fragrant aroma.
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Serve: Transfer the Pecel Tempe Telur to a serving dish. This dish is best enjoyed warm, paired with steamed rice or as part of a larger Indonesian meal spread.
Pecel Tempe Telur not only serves as a comforting dish but also offers a burst of flavors from its fresh and spicy ingredients, making it a delightful option for both everyday meals and special occasions. Enjoy this culinary treasure from Indonesia with your family and friends, and let the unique flavors transport you to the vibrant markets of Indonesia!
