Ingredients
| Ingredient | Quantity |
|---|---|
| Medium Tofu | 6 pieces |
| Tempe | ½ block |
| Quail Eggs | 10 pieces |
| Long Beans | 8 stalks |
| Pete (Stink Beans) | 2 pieces |
| Shallots | 10 pieces |
| Garlic | 4 cloves |
| Bird’s Eye Chili | 10 pieces |
| Curly Chili | 3 pieces |
| Candlenuts | 2 pieces |
| Dried Shrimp | 1 tablespoon |
| Turmeric | 1 small piece |
| Galangal | 1 small piece |
| Kaffir Lime Leaves | 4 leaves |
| Shrimp Paste | 1 teaspoon |
| Coconut Milk | to taste |
Instructions
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Preparation of Ingredients: Start by cutting the tofu, tempe, and long beans into small pieces according to your preference. Briefly fry the tofu and set it aside.
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Making the Spice Paste: Blend the shallots, garlic, candlenuts, bird’s eye chili, and turmeric until smooth.
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Cooking the Vegetables: In a pan, heat some oil and sauté the blended spice paste along with the dried shrimp, galangal, and kaffir lime leaves until fragrant. Add the tempe and long beans, stirring well.
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Combine and Simmer: Pour in the coconut milk and let it simmer until the coconut milk is boiling and all the flavors meld together.
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Final Touch: Once the dish is cooked through, serve hot, and enjoy the delightful combination of flavors!
This recipe beautifully merges the rich textures of tofu and tempe with the unique taste of quail eggs, creating a comforting dish perfect for any occasion.