Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cubed) | 1 long stick (about 250g) |
| Shallots (sliced) | 4 bulbs |
| Garlic (minced) | 2 cloves |
| Ginger (finely chopped) | 2 cm |
| Galangal (crushed or sliced) | 2 cm |
| Bay leaf | 1 leaf |
| Ground pepper | to taste |
| Chicken broth | to taste |
| Paprika (diced) | to taste |
| Water | as needed |
| Kara coconut milk | 1 small package (200ml) |
| Salt | to taste |
| Granulated sugar | to taste |
Instructions
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Prepare the Tempe: Start by cutting the tempe into small cubes.
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Sauté Aromatics: In a pan, heat a bit of oil and sauté the sliced shallots and minced garlic until fragrant. Add in the chopped ginger, crushed galangal, and bay leaf, continuing to stir until the mixture is aromatic.
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Add Vegetables: Incorporate the diced paprika into the pan, followed by the cubed tempe. Stir everything together to combine the flavors.
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Add Coconut Milk and Water: Pour in the Kara coconut milk and enough water to cover the mixture, stirring until everything is well combined.
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Season the Dish: Sprinkle in ground pepper, and adjust the flavor with salt, chicken broth, and sugar according to your taste preference.
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Cook Thoroughly: Allow the mixture to simmer for a few minutes until the tempe is cooked through and the flavors meld beautifully.
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Serve: Once cooked, remove from heat and serve warm as a delicious accompaniment to rice or as a hearty dish on its own.
Enjoy your delightful Tempe Santan, a comforting and flavorful dish that beautifully showcases the rich texture of tempe and the creamy essence of coconut milk!