Indonesian tofo recipes
Coconut Curry Tahu and Tempe with Corn Vermicelli Delight
Tahu, Tempe, and Bihun in Coconut Soup
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 block |
| Tahu | 1 piece |
| Corn Vermicelli (Bihun) | 1/2 package |
| Coconut | 1/4 piece |
| Bay Leaves | 3 leaves |
| Fried Shallots | To taste |
| Spice Paste: | |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Turmeric | 1 finger-sized piece |
| Candlenuts | 2 pieces |
| Coriander | 1 tsp |
| Salt | 1 tsp |
| Seasoning (Roico) | 1/2 tsp |
| Brown Sugar | To taste |
Instructions:
- Begin by cutting the tempe and tahu into large pieces. Heat oil in a pan and fry them until half-cooked, optionally adding some seasoning for extra flavor.
- In a separate pot, boil water and prepare the corn vermicelli according to package instructions. Set aside once cooked.
- To create the spice paste, blend the garlic, shallots, turmeric, candlenuts, coriander, salt, and seasoning until smooth.
- In a skillet, sauté the spice paste with the bay leaves until fragrant and aromatic.
- Gradually add the boiled water to the skillet, followed by the freshly grated coconut to extract the coconut milk.
- Once the mixture reaches a boil, stir in the spice paste and coconut milk thoroughly, allowing the flavors to meld.
- Finally, add the fried tempe, tahu, and corn vermicelli. Adjust the taste with brown sugar, ensuring a balance of flavors.
- Serve hot, garnished with fried shallots, alongside steamed rice or lontong for a delightful meal.
Enjoy this comforting dish that’s perfect for sharing with family! Happy cooking! 😊
