Terik Ayam Tempe Telur
Ingredients:
- 4 chicken wings
- 4 eggs
- 1/2 block of tempeh
- Ground spices:
- 5 shallots
- 4 garlic cloves
- 2 candlenuts
- 1/2 tbsp coriander
- Salt to taste
- Additional spices:
- 2 cm galangal, crushed
- 1 bay leaf
- 1 stalk lemongrass, crushed
- Javanese palm sugar to taste
- Fried shallots for garnish
- Oil for sautéing
- 1 packet of Kara coconut milk
- Water as needed
- 5 bird’s eye chilies
Instructions:
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Prepare the Ingredients:
- Wash the chicken wings thoroughly and set them aside.
- Boil the eggs, then peel and set them aside.
- Cut the tempeh into desired pieces and set aside.
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Sauté the Spices:
- Heat a small amount of oil in a large pot. Sauté the lemongrass, bay leaf, and galangal until fragrant.
- Add the ground spices (shallots, garlic, candlenuts, coriander, and salt) to the pot. Continue to sauté until the mixture becomes aromatic.
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Cook the Chicken and Eggs:
- Pour in water, palm sugar, and bird’s eye chilies. Bring the mixture to a boil.
- Once boiling, add the chicken wings and eggs. Allow them to cook until the chicken wings are tender, which won’t take long due to the use of wings.
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Add Tempeh and Coconut Milk:
- Add the tempeh pieces to the pot. Cook for a few more minutes until the tempeh is heated through.
- Stir in the coconut milk and let it simmer for a few minutes to allow the flavors to meld. Adjust the seasoning to taste.
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Finish and Serve:
- Once the dish is ready, turn off the heat and sprinkle fried shallots on top as a garnish.
- Serve your Terik Ayam Tempe Telur hot, accompanied by steamed rice and crispy crackers for a complete and satisfying meal. Enjoy!
Indulge in the rich flavors of this traditional Indonesian dish that combines tender chicken wings, hearty tempeh, and perfectly boiled eggs in a fragrant and spicy coconut milk broth. Perfect for any meal, this recipe brings the warmth and comfort of home cooking to your table.
