Semur Tahu Telor Tempe: A Delightful Indonesian Stew
Ingredients:
- 4 large eggs (boiled and peeled)
- 4 pieces of firm tofu (cut into cubes)
- 5 pieces of tempeh (sliced)
- 6 tablespoons sweet soy sauce (kecap manis)
- Salt, ground black pepper, and bouillon powder to taste
For the Spice Paste:
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6 shallots
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2 cloves of garlic
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4 roasted candlenuts (kemiri)
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1 teaspoon ground black pepper (originally whole black pepper)
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600 ml water
Instructions:
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Prepare the Spice Paste:
Start by blending the shallots, garlic, and roasted candlenuts into a fine paste. If you prefer a spicier kick, you can also blend some whole black peppercorns. -
Sauté the Spice Paste:
Heat a little oil in a pan over medium heat. Add the spice paste and sauté until it becomes fragrant and the oil begins to separate from the paste. -
Combine Ingredients:
Add the boiled eggs, tofu cubes, and tempeh slices to the pan with the sautéed spice paste. Stir well to ensure the ingredients are coated with the paste. -
Add Liquid and Seasonings:
Pour in the water and bring to a simmer. Stir in the sweet soy sauce, salt, bouillon powder, and ground black pepper to taste. -
Simmer and Reduce:
Allow the mixture to simmer until the sauce has thickened slightly and the flavors have melded together. The tofu and tempeh should absorb the flavors of the sauce. -
Adjust Flavor and Serve:
Taste and adjust the seasoning if necessary. If you like your dish spicier, you can add whole red chili peppers (cabe rawit) to the pot. Continue to simmer until the sauce has reduced to your desired consistency. -
Final Touches:
Once the dish is ready, serve hot. This savory stew pairs wonderfully with steamed rice for a complete and satisfying meal.
Enjoy your homemade Semur Tahu Telor Tempe, a comforting and flavorful Indonesian stew that showcases the rich taste of tofu and tempeh in a sweet and savory sauce.
