Delicious Minang-Style Poached Egg Curry with Tempeh: An Affordable Minang Classic

Minang-style curry, or Gulai, is famous for its thick coconut milk base, a kick of chili, and the unique aroma of turmeric leaves. For those who love egg-based dishes, this Minang style poached egg curry with tempeh is a perfect daily menu choice -- economical, yet offering the luxurious taste of a traditional Minang restaurant. Here is the step-by-step guide to making it at home.

The recipe of egg pouch curry with tempe in Minang-style

Uda Uni (Brother and Sister),

In West Sumatra, eggs are a staple protein because they are widely available and affordable. Historically, egg curry was a budget-friendly alternative to meat or fish, yet it remains a family favorite to this day due to its rich seasoning and comforting texture.

The secret to a great egg Minang curry lies in its lighter spice profile compared to beef curry. We use very little garlic (only 1–2 cloves) because egg does not have hard smell like chicken or beef. Additionally, this specific recipe omits coriander and pepper to keep the sauce "light" and fresh, allowing the tempeh to absorb the savory flavors perfectly.

 

Secret Tips for an Delicious "Minang Taste"

To achieve restaurant-quality results, the cooking duration of the coconut milk is key:

* The "Cooking" Process: After the coconut milk reaches a boil, continue simmering for 10 minutes, because cooking egg curry is not too long like cooking chicken or beef. So we have too cook the coconut milk until well-done.

* Achieving the Texture: Once the eggs are added, simmer for another 10 minutes until the sauce looks slightly oily and thickened.

* Direct Poaching Technique: If you prefer poaching the eggs directly in the curry sauce, drop them in while the sauce is at a rolling boil (don’t have to wait until 10 minutes later), and cook for 20 minutes. Stir gently at the bottom to prevent the eggs from sticking or breaking.

 

Minang-Style Poached Egg & Tempeh Curry Recipe

Main Ingredients:

* 4 large eggs

* 250 grams tempeh, cut into bite-sized cubes

* 1 liter coconut milk (freshly pressed from 1 mature coconut)

* 2 tbsp ground red chili (for color and base flavor)

* 20 green bird's eye chilies, coarsely ground (adjust for spice level)

* 8 kaffir lime leaves, midribs removed

* 1 turmeric leaf, tied in a knot or shredded

* 1 lemongrass stalk, bruised

* 1 inch galangal

* 1 tsp salt & ½ tsp mushroom/chicken bouillon

* 1 piece asam kandis (dried Garcinia) or 1 tsp of lime juice as a substitute

 

Spice Paste (Grind Well):

* 8 shallots

* 2 cloves garlic

* ½ inch fresh ginger

* ½ inch fresh turmeric

 

Cooking Steps:

* Preparation: Slice the tempeh—not too thick, so it absorbs the spices well. For the eggs, poach them one by one in a non-stick pan with a little water until set. Set aside.

* Preparing the Base: In a wok or pot, combine coconut milk, spice paste, ground chilies, lime leaves, turmeric leaf, lemongrass, galangal, salt, and bouillon.

* Simmering: Cook over medium heat, stirring constantly to prevent the coconut milk from curdling (breaking) until it reaches a boil.

* Infusing Flavors: Once boiling, let the sauce simmer for 10 minutes until the raw aroma of the spices disappears.

* Combining Ingredients: Add the poached eggs and tempeh. Simmer for about 10 minutes until the sauce reduces slightly and the flavors penetrate the tempeh.

* Finishing Touch: Add the asam kandis 5 minutes before turning off the heat. Adjust the seasoning to taste, then remove from heat.

 

Serving Suggestion:

This curry is best served with warm steamed rice and blanched cassava leaves. If using canned or instant coconut milk, use 130 ml diluted with water, though fresh coconut milk is highly recommended for the most authentic taste.

Enjoy cooking this classic dish in the kitchen, Uda Uni. We hope it becomes a new favorite for your family! Warm regards from Padang!