Spicy Tempe with Quail Eggs Recipe |
Ingredients: |
Oil for deep-frying 4 pieces tempe, diced (fermented soy bean which is available at beancurd stalls from the wet markets 2 potatoes, peeled and diced 3 firm beancurd, diced 150 shrimps, shelled 1 onion, sliced 30 quail eggs, hard boiled and shelled ½ cup water 1½ tablespoons sugar a dash of pepper Salt to taste Grind into paste: 5 teaspoons sugar 10 shallots, peeled 4 tablespoons chili paste 2 tablespoons bean paste (tau cheo) |
Method: Heat the oil and deep-fry tempe, potatoes and beancurd until golden brown. Dish up and drain. Leave 3 tablespoons oil in a wok. Stir-fry spice paste until aromatic. Add shrimps and onions; stir-fry until shrimps are cooked. Stir in tempe, potatoes and beancurd. Add quail eggs and water. Season with sugar, salt and pepper. Lower fire and simmer until dry. Adjust taste with salt. Dish onto a serving plate and serve immediately with steamed jasmine rice. |
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