Sayur Tempe & Tahu Cabe Ijo (Tempe & Tofu in Spicy Green Chili Sauce)
Sayur Tempe & Tahu Cabe Ijo is a vibrant and aromatic Indonesian dish that combines the rich flavors of tempe, tofu, and spicy green chilies in a fragrant coconut milk broth. This dish is perfect for a wholesome and satisfying meal, especially when served with steamed rice. The unique combination of tempeh, tofu, and petai (if you like) adds both texture and complexity to the dish, while the fresh herbs and spices create a mouth-watering experience. Here’s how you can prepare this delicious dish in your own kitchen.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tempe, cut to your liking | 1 block (about 200-250g) |
| Tofu, cut into chunks | 5 medium-sized pieces |
| Petai (optional, for a more aromatic dish) | 1 block (optional) |
| Green chili peppers, sliced diagonally | 7 pieces |
| Red chili peppers, sliced diagonally | 20 pieces |
| Salam leaves (Indonesian bay leaves) | 2 leaves |
| Kaffir lime leaves (Daun jeruk) | 2 leaves |
| Lemongrass, crushed | 1 stalk |
| Galangal, crushed | 3 cm piece |
| Tomato, cut into quarters | 1 piece |
Spices (to grind):
| Ingredients | Quantity |
|---|---|
| Shallots | 8 pieces |
| Garlic | 6 cloves |
| Coriander seeds (Ketumbar) | 1 tbsp |
| Candlenuts (Kemiri) | 3 pieces |
| Fresh turmeric (Kunyit) | 1 cm piece |
Additional Ingredients:
| Ingredients | Quantity |
|---|---|
| Coconut milk (Kara) | 65 ml (1 small pack) |
| Water | 500 ml |
| Salt | To taste |
| Sugar | To taste |
| Seasoning (Optional) | To taste |
Instructions
1. Prepare the Ingredients
- Tofu: Slice the tofu into chunks and fry them briefly until they are golden and crispy on the outside but still soft inside. This will help them maintain their shape and prevent them from falling apart in the dish.
- Tempe: Cut the tempe into bite-sized pieces and boil them for a few minutes to soften them slightly. This step also helps to reduce the bitterness sometimes found in tempeh.
2. Make the Aromatic Base
- Heat some oil in a large skillet or wok. Add the ground spices (shallots, garlic, coriander seeds, candlenuts, and turmeric) and sauté them together with the daun salam (salam leaves), daun jeruk (kaffir lime leaves), crushed lemongrass, and galangal.
- Continue sautéing until the mixture becomes fragrant, releasing the beautiful aromas of the herbs and spices.
3. Simmer the Broth
- Once the spices are aromatic, pour in the coconut milk and water. Stir well and bring to a boil.
- Season with salt and sugar to taste. Adjust the seasoning to your preference, and let the broth simmer for a few minutes, stirring occasionally. This step is important to ensure that the flavors are well-balanced and the coconut milk doesn’t curdle.
4. Add Tempe and Tofu
- Once the broth is boiling, carefully add the tempe and tofu pieces into the skillet. Stir gently to combine the ingredients.
- Let them simmer in the broth for a few minutes to absorb the flavors, and if you’re using petai, add them at this point to let them cook through. Test the flavors and adjust seasoning if necessary.
5. Add the Green and Red Chilies
- Add the sliced green chilies and red chilies (to taste, depending on how spicy you want the dish to be). Stir gently.
- If you prefer a less thick broth, you can add extra water at this stage to achieve your desired consistency. Let the dish simmer for another 5-10 minutes, allowing the chilies to soften and the flavors to meld together.
6. Final Touches
- Taste the broth once more and adjust any seasoning, adding more salt or sugar if needed.
- Remove from heat once the tempeh and tofu are fully cooked and tender, and the broth is rich and flavorful.
7. Serve
- Serve your Sayur Tempe & Tahu Cabe Ijo hot with steamed rice, and enjoy the rich flavors and textures of this traditional Indonesian dish.
Nutritional Information (Per Serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220-250 kcal |
| Protein | 14g |
| Carbohydrates | 18g |
| Fiber | 6g |
| Fat | 12g |
| Saturated Fat | 6g |
| Sodium | 500 mg |
| Sugars | 3g |
This dish offers a harmonious balance of textures, with the crispness of fried tofu, the richness of coconut milk, and the spiciness of fresh chilies. The aromatic base created from lemongrass, galangal, and kaffir lime leaves brings an unforgettable depth of flavor to the dish, while the optional addition of petai (stinky beans) offers a unique taste that will excite adventurous palates.
Enjoy making this delightful Sayur Tempe & Tahu Cabe Ijo for a comforting, flavorful, and nourishing meal! Whether you’re cooking for family or sharing with friends, this dish is sure to be a hit.
