Lodeh Krecek Tahu Tempe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Krecek | 1 packet (about 250g) |
| Tempe | 1 block |
| Cooked Tofu | 5 pieces |
| Pete (stink bean) | 3 long pieces |
| Instant Coconut Milk | 200 ml |
| Water | As needed |
| Galangal | A piece (about 2cm, crushed) |
| Bay Leaves | 2 leaves |
| Sugar | 2 teaspoons |
| Seasoning | To taste |
| Spice Paste: | |
| Garlic | 3 cloves |
| Shallots | 6 cloves |
| Red Chili (Bird’s Eye) | 10 pieces |
| Turmeric | 2 cm |
| Roasted Candlenuts | 4 pieces |
| Salt | 1 teaspoon |
Instructions:
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Preparation: Dice the tempe and tofu into cubes, and slice the krecek. Cut the pete in half and wash thoroughly. Set aside.
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Making Spice Paste: Blend all the spice paste ingredients until smooth. In a pan, heat some oil and sauté the spice paste, adding the crushed galangal and bay leaves. Cook until fragrant.
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Combine Ingredients: Add the pete and krecek to the pan, allowing them to cook briefly until slightly wilted. Then, incorporate the diced tempe and tofu.
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Add Liquids: Pour in enough water to cover the ingredients and add the coconut milk. Stir gently to combine.
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Seasoning: Sprinkle in the sugar and seasoning, mixing well. Allow the mixture to come to a gentle boil, stirring occasionally to prevent the coconut milk from separating.
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Taste and Finish: Check the seasoning and adjust if necessary. Once it reaches a boil and all ingredients are cooked, turn off the heat.
This delightful Lodeh Krecek Tahu Tempe offers a unique blend of flavors and textures, making it an ultimate comfort dish that you can enjoy with rice. Enjoy!
