Ingredients
| Ingredient | Quantity |
|---|---|
| Quail Eggs | 1/4 kg (approx. 10-12 eggs) |
| Tempe | 200g |
| Spices | |
| Red Shallots (Bawang Merah) | 4 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Small Red Chilies (Cabe Rawit) | 5 pieces |
| Large Red Chili (Cabe Merah Besar) | 1 piece |
| Sweet Soy Sauce (Kecap Manis) | 2 tbsp |
| Soy Sauce (Saos Raja Rasa) | 1 tsp |
| Sesame Oil (Minyak Wijen) | 1 tsp |
| Oyster Sauce (Saos Tiram) | 1 tbsp |
| Sugar | To taste |
| Salt | To taste |
| Seasoning (Penyedap) | To taste |
| Ground Black Pepper (Merica Bubuk) | To taste |
Instructions
-
Prepare the Quail Eggs:
- Begin by boiling the quail eggs until fully cooked. Once done, carefully peel the shells and set the eggs aside.
-
Fry the Tempe and Eggs:
- Heat oil in a pan and fry the tempe until it is golden and slightly crispy.
- In the same oil, fry the quail eggs until they are just half-cooked, then remove from the pan and set aside.
-
Prepare the Spice Mix:
- Finely chop the shallots, garlic, small red chilies, and large red chili.
-
Sauté the Spices:
- In a fresh pan, heat a little oil and sauté the chopped spices until they release a fragrant aroma.
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Create the Sauce:
- Add a small amount of water to the pan with the sautéed spices. Then, stir in the sugar, salt, ground pepper, seasoning, soy sauce, sesame oil, oyster sauce, and sweet soy sauce.
-
Combine the Ingredients:
- Add the fried quail eggs and tempe to the pan, stirring well to coat everything in the flavorful sauce.
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Simmer and Final Touches:
- Let the dish simmer for a few minutes to allow the sauce to be absorbed by the tempe and eggs.
- Taste and adjust seasoning if necessary.
-
Serve:
- Once the sauce is well absorbed and everything is coated in a flavorful glaze, your Quail Eggs and Tempe in Sweet Soy Sauce is ready to serve!
This delightful Indonesian dish pairs the richness of tempe with the tender quail eggs, all enveloped in a savory-sweet sauce that will have you coming back for more. Enjoy with steamed rice for a full meal!