OPOR TELUR TAHU TEMPE

Opor telur dan tempe is a delightful Indonesian dish featuring eggs and tempe (fermented soybean cake) cooked in a creamy coconut milk sauce, flavored with aromatic spices. Here's a recipe to make opor telur dan tempe:


Ingredients:

  • 6 hard-boiled eggs, peeled
  • 200g tempe, cut into cubes
  • 400ml coconut milk
  • 2 cups water
  • 4 kaffir lime leaves
  • 2 bay leaves
  • 2 lemongrass stalks, bruised
  • 2 tablespoons cooking oil
  • Salt to taste
  • Sugar to taste

Spice Paste (Bumbu):

  • 5 shallots
  • 3 cloves garlic
  • 2 inches galangal or ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground candlenuts (optional)
  • 2 candlenuts, roasted (optional)

Garnish (Optional):

  • Fried shallots
  • Sliced red chilies
  • Chopped green onions

Instructions:

  1. Prepare the Spice Paste: Blend or grind all the spice paste ingredients into a smooth paste.

  2. Cook the Tempe: Heat the cooking oil in a large pot over medium heat. Add the tempe cubes and sauté until lightly golden brown, about 5-7 minutes. Remove the tempe from the pot and set aside.

  3. Cook the Spice Paste: In the same pot, add a little more oil if needed. Add the spice paste and sauté until fragrant, about 3-5 minutes.

  4. Add Coconut Milk and Water: Pour in the coconut milk and water, stirring to combine with the spice paste.

  5. Add Aromatics: Add the kaffir lime leaves, bay leaves, and bruised lemongrass stalks to the pot. Stir well to incorporate the flavors.

  6. Simmer: Bring the mixture to a simmer, then reduce the heat to low. Let the sauce simmer gently, uncovered, for about 10-15 minutes to allow the flavors to meld together.

  7. Add Eggs and Tempe: Carefully add the hard-boiled eggs and sautéed tempe cubes to the pot. Allow them to simmer in the sauce for another 10-15 minutes, allowing the flavors to infuse into the eggs and tempe.

  8. Adjust Seasoning: Taste the opor telur dan tempe and season with salt and sugar according to your preference. Adjust the seasoning as needed.

  9. Serve: Once the eggs and tempe are heated through and the sauce has thickened slightly, remove the pot from the heat. Serve the opor telur dan tempe hot with steamed rice and garnish with fried shallots, sliced red chilies, and chopped green onions if desired.

Tips:

  • You can adjust the quantity of coconut milk and water according to your preferred consistency of the sauce.
  • Opor telur dan tempe is often served during special occasions or festivities such as Idul Fitri (Eid al-Fitr) in Indonesia.

Enjoy your homemade opor telur dan tempe! 

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