Spicy Coconut Chicken Tempeh Stew

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.