Tangy Sayur Asem with Crispy Tempe and Savory Tomato Eggs

Sayur Asem with Tempe and Tomato Eggs

Ingredients:

Sayur Asem:

• 1 package of Sayur Asem mix (approx. 2000 IDR)
• 1 cm galangal
• 4 red chilies
• 7 shallots
• A small amount of tamarind
• Bay leaves (optional)
• Salt and sugar to taste

Tempe:

• 1 block of tempe (approx. 2000 IDR)
• Soy sauce or other seasoning (R***O) to taste

Tomato Eggs:

• 1 egg
• 1 medium tomato
• Soy sauce or other seasoning (R***O) to taste

Instructions:

For the Sayur Asem:

1. Prepare the Ingredients: Start by cutting and washing all the vegetables. Bring a pot of water to a boil.
2. Prepare the Spice Paste: Grind together the red chilies and shallots until they form a smooth paste. Add the tamarind to the paste and mix well.
3. Cook the Vegetables: Once the water is boiling, add the hard vegetables first. Allow them to cook until they are half done.
4. Add Spices and Remaining Vegetables: Add the ground spice paste, salt, and sugar to the pot. Stir well and then add any remaining vegetables.
5. Finish Cooking: Continue to cook until all the vegetables are tender. Adjust seasoning to taste and allow the flavors to meld before serving.

For the Tempe:

1. Prepare the Tempe: Cut the tempe into pieces according to your preference.
2. Season and Cook: Dissolve the soy sauce (R***O) and coat the tempe pieces in the mixture. Allow the tempe to absorb the seasoning for a few minutes.
3. Fry the Tempe: Heat oil in a pan and fry the tempe until golden brown and crispy. Drain excess oil before serving.

For the Tomato Eggs:

1. Prepare the Ingredients: Dice the tomato into bite-sized pieces.
2. Season and Mix: Beat the egg and mix in the diced tomato and soy sauce (R***O) to taste.
3. Cook the Mixture: Heat a pan with a little oil and pour in the egg mixture. Cook until the egg is set and lightly browned.

Serve each dish as part of a delightful meal, combining the tangy and savory flavors of the Sayur Asem with the crispy tempe and flavorful tomato eggs. Enjoy!