Spicy Black Tempe and Tofu with Quail Eggs
Ingredients
| Ingredient | Quantity |
|---|---|
| Quail eggs | 20 eggs |
| Tofu (preferably Medan) | 1 pack |
| Tempe | 1 piece |
| Kecap Bango | To taste |
| Red chili peppers | 7 pieces |
| Bird’s eye chili | 7 pieces |
| Tamarind water | To taste |
| Seasoning (e.g., Royco) | To taste |
| Water | To taste |
| Cooking oil | To taste |
| Salt | To taste |
| Spice Paste | |
| Shallots | 4 pieces |
| Garlic | 5 cloves |
| Ground coriander | To taste |
| Candlenuts | 2 pieces |
| Bird’s eye chili | 20 pieces (adjust for heat) |
Instructions
- Prepare the Quail Eggs: Boil the quail eggs until fully cooked, then peel and set aside.
- Cut the Tofu and Tempe: Dice the tofu and tempe into uniform cubes for even cooking.
- Soak Ingredients: In a bowl, soak the quail eggs, tofu, and tempe in salted water mixed with seasoning for about 15 minutes to enhance flavor.
- Slice the Chilis: Thinly slice the red chili peppers for a vibrant addition to the dish.
- Make the Spice Paste: Blend the shallots, garlic, ground coriander, candlenuts, and bird’s eye chili into a smooth paste.
- Sauté the Spice Paste: Heat cooking oil in a pan and sauté the spice paste until fragrant.
- Add the Chilis: Stir in the sliced red and bird’s eye chilis, cooking until softened.
- Combine Ingredients: Pour in tamarind water and about one glass of water. Add kecap and mix well.
- Cook the Dish: Gently add the quail eggs, tofu, and tempe, ensuring they are submerged in the sauce to absorb the flavors.
- Simmer: Reduce the heat and allow the mixture to simmer until the sauce thickens, checking periodically and adjusting salt as necessary.
- Serve: Once ready, serve hot. Enjoy the dish with love and care, ensuring all ingredients are washed and prepared with passion! 😍
This delightful recipe captures the essence of Indonesian cuisine, blending spicy, savory, and rich flavors, perfect for any meal occasion.
