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TEMPE TOFU curry recipes quail eggs
Wednesday, March 30, 2011|
Sayid Mualim Blogs
- 200 grams tofu, cut into the box, half-baked fries
- 200 grams tempeh, cut into the box, half-baked fries
- 25 quail eggs, boiled, peeled
- 1 bunch basil, leaves take
- 1 liter of coconut milk from 1 butirkelapa
- 8 cloves shallots
- 6 cloves garlic
- 8 pieces red chili curly
- 3 cm turmeric
- 2 cm ginger
- 2 cm galangal
- ½ tsp coriander, toasted
- 1 teaspoon salt
- 2 stalks lemongrass, crushed
- 1 sheet turmeric leaf
- 5 lime leaves
- 2 pieces of acid kandis
- 1 tablespoon granulated sugar
- Saute spices smoothed with lemongrass until fragrant. Enter the coconut milk and other ingredients, stirring until boiling.
- Enter tofu, tempeh and quail eggs, cook over low heat until the spices to infuse. Add basil, stir briefly. Remove and serve.
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