Lodeh Tatem (Tahu Tempe) Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu (tofu) | 1 piece |
| Tempe | 1 block (approximately 1000g) |
| Daun salam (bay leaves) | 3 leaves |
| Daun jeruk (lime leaves) | 3 leaves |
| Coconut milk | To taste |
| Sugar | A pinch |
| Water | As needed |
| Lengkuas (galangal) | A few slices, bruised |
| Spices: | |
| – Cabe keriting (chili) | 3 pieces |
| – Ketumbar (coriander) | 1 tsp |
| – Bawang putih (garlic) | 1 clove |
| – Bawang merah (shallots) | 2 cloves |
| – Kunyit (turmeric) | 1/2 finger size |
| – Garam (salt) | 1 tsp |
| – Kemiri (candlenuts) | 2 pieces |
Instructions
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Prepare the Ingredients: Cut the tofu and tempe into triangular pieces.
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Make the Spice Paste: In a mortar and pestle, grind together the chili, coriander, garlic, shallots, turmeric, salt, and candlenuts until you achieve a smooth paste.
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Sauté the Spice Paste: In a pan, heat some oil and sauté the ground spice paste until fragrant. Add the daun salam, daun jeruk, and bruised lengkuas.
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Simmer: Pour in a small amount of water and bring to a boil. Once boiling, add the tofu and tempe pieces, simmering gently for a few minutes until they are cooked through.
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Add Coconut Milk: Stir in the coconut milk, sugar, and any seasoning of your choice (such as flavor enhancers, if desired). Allow the mixture to boil again, then taste and adjust the seasoning as needed.
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Serve: Once everything is well combined and heated through, remove from heat and serve hot, ideally with steamed rice.
Enjoy your flavorful Lodeh Tatem, a delicious blend of tofu and tempe infused with aromatic spices!
