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Certainly! Here is a rewritten version of the recipe for Telor Kuning Labu with Carrots and Tempe, tailored for the Love With Recipes site:
Telor Kuning Labu with Carrots and Tempe
Ingredients:
- 3 large eggs
- 1 block tempe, diced
- 1 large carrot, diced
- 1 small pumpkin, diced
- 2 cloves garlic, finely chopped
- 2 shallots, finely chopped
- Salt, to taste
- Sugar, to taste
- Cooking oil, for frying
Instructions:
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Prepare the Pumpkin:
- Start by steaming the pumpkin chunks for about 15 to 30 minutes, or until tender. Once cooked, remove from the steamer and set aside.
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Prepare the Vegetables and Tempe:
- Dice the carrot and tempe into small cubes.
- Finely chop the garlic and shallots.
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Cook the Mixture:
- Heat a small amount of cooking oil in a pan over medium heat.
- Add the chopped garlic and shallots to the hot oil and sauté briefly until fragrant.
- Add the diced carrot, tempe, and steamed pumpkin to the pan. Stir well to combine.
- Cook the mixture, stirring occasionally, until the vegetables and tempe are well-cooked and slightly caramelized.
- Season with a pinch of sugar and salt to taste. Stir to evenly distribute the seasoning and cook until all ingredients are well incorporated.
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Prepare for Steaming:
- Transfer a portion of the cooked mixture into a small mold or baking dish.
- Crack the eggs and gently beat the yolks. Pour the beaten egg yolk over the mixture in the mold, spreading it evenly on top.
- Add a bit more of the cooked mixture on top of the egg yolk, then brush the surface with a little more beaten egg yolk.
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Steam the Dish:
- Steam the dish for 15 to 30 minutes, or until the egg yolk is fully set and the mixture is heated through.
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Serve:
- Once steamed, remove from the mold and let it cool slightly before serving. Enjoy warm!
This dish combines the rich flavors of tempe and vegetables with the smooth texture of egg yolk, making for a delightful and satisfying meal.
Feel free to adjust the seasoning and ingredients to your taste. Enjoy your cooking adventure!