Coconut Vegetable Stew with Tempeh and Cucumber Delight
Sayur Lodeh Timun Tempe
Ingredients
| Ingredient | Quantity |
|---|---|
| Cucumber | 1 medium |
| Long beans (kacang panjang) | 3 stalks |
| Carrot | 1 medium |
| Tempe (fermented soybeans) | ½ small block (brown) |
| Coconut milk (santan) | To taste |
| Galangal (lengkuas) | 1 piece |
| Bay leaves (daun salam) | 2 leaves |
| Spice Paste (Bumbu Halus) | |
| Red onions (bawang merah) | 3 cloves |
| Garlic (bawang putih) | 2 cloves |
| Candlenuts (kemiri) | 2 nuts |
| Coriander (ketumbar) | ½ teaspoon |
| Turmeric (kunyit) | 1 small piece |
| Curly chilies (cabe keriting) | 3 chilies |
Instructions
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Prepare the Vegetables: Clean and chop the cucumber, long beans, carrot, and tempe into bite-sized pieces.
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Sauté the Spice Paste: Heat a little oil in a pan, add the spice paste ingredients, and sauté until fragrant. Add the crushed galangal and bay leaves.
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Add Tempe: Incorporate the chopped tempe into the pan, then pour in water and stir well.
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Cook the Vegetables: Once the mixture comes to a boil, add the chopped vegetables along with sugar, salt, and seasoning.
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Incorporate Coconut Milk: Stir in the coconut milk and let it simmer over low heat, stirring continuously until the mixture thickens.
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Serve: Turn off the heat and garnish with crispy fried onions before serving warm.
Enjoy your flavorful Sayur Lodeh Timun Tempe, a delightful dish that highlights the freshness of vegetables complemented by the richness of coconut milk!
