Tahu Tempe Potato Curry in Coconut Milk
This hearty and delicious Indonesian dish, Tahu Tempe Kentang Kuah Santan, combines crispy fried tofu, tempeh, and potatoes in a fragrant coconut milk broth. It’s a perfect accompaniment to warm, steamed rice and a favorite comfort food in many households. The rich flavors of coconut milk, combined with aromatic spices, make this dish both satisfying and easy to prepare.
Ingredients
| Ingredient | Amount |
|---|---|
| White Tofu (firm) | 1 large block, cut into cubes and fried |
| Tempeh | 1 block, sliced and fried |
| Potatoes | 3 medium, cut into chunks |
| Seasonings & Spices: | |
| Salt | 1 teaspoon |
| Sugar | 1 tablespoon |
| Ground White Pepper (Ladaku) | 1 small packet (or 1/2 teaspoon) |
| Palm Sugar (optional) | A small piece (optional, enhances flavor) |
| Bay Leaves | 3 leaves |
| Kaffir Lime Leaves | 3 leaves |
| Lemongrass | 1 stalk, bruised (lightly crushed) |
| Turmeric | 1 thumb-sized piece, peeled and roughly chopped |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Coriander Seeds | 1 teaspoon, toasted |
| Candlenuts (Kemiri) | 2 nuts, toasted |
| Galangal | 1 small piece (about the size of a finger), crushed |
| Red Bird’s Eye Chili | 3 (optional, skip if you prefer a non-spicy version) |
| Coconut Milk (Kara) | 1 small packet (or about 200 ml) |
| Water | Adjust according to preference (for a thicker or thinner broth) |
| Cooking Oil | 5 tablespoons (for frying and sautéing) |
Instructions
-
Prepare the Spice Paste:
Start by grinding or blending the shallots, garlic, candlenuts, turmeric, red chili (if using), and coriander seeds until they form a smooth paste. Set aside the galangal, as it doesn’t need to be blended. -
Fry the Tofu, Tempeh, and Potatoes:
Heat oil in a pan and fry the tofu cubes until they turn golden brown. Do the same with the tempeh slices and potato chunks. Once fried, set them aside on a plate lined with a paper towel to drain excess oil. -
Sauté the Aromatics:
In a large pan or wok, heat about 5 tablespoons of oil over medium heat. Add the spice paste, galangal, lemongrass, bay leaves, and kaffir lime leaves. Stir the mixture continuously to release the fragrance of the spices, but don’t let them burn. This step should take about 3-4 minutes, or until the spices are softened and fragrant. -
Combine the Ingredients:
Add the fried tofu, tempeh, and potatoes into the pan. Stir gently so that the spices coat all the ingredients evenly. -
Add the Coconut Milk:
Pour in the coconut milk and mix well. Then, slowly add water depending on your preference for the thickness of the sauce. If you prefer a thicker, richer broth, use less water. For a thinner, more soupy consistency, add more water. -
Season the Dish:
Add salt, sugar, white pepper, and palm sugar (if using) to taste. Stir everything gently to ensure the seasonings are well incorporated. -
Simmer and Cook:
Bring the mixture to a gentle simmer, stirring occasionally to prevent the coconut milk from separating. Allow it to cook for about 10-15 minutes or until the potatoes are tender and the sauce has slightly reduced to your desired consistency. -
Final Adjustments:
Taste the broth and adjust the seasonings if necessary. You may want to add more salt or sugar based on your preferences. -
Serve and Enjoy:
Once everything is cooked to perfection, turn off the heat and allow the dish to rest for a few minutes before serving. This dish pairs wonderfully with a bowl of steamed rice, making it a comforting meal that is full of flavor.
Pro Tips:
- Control the Spice: If you’re sensitive to heat, feel free to omit the bird’s eye chili. On the other hand, if you enjoy a spicy kick, you can add more or even include chopped fresh green chilies.
- Consistency Matters: This dish can be customized in terms of broth consistency. If you prefer a more stew-like texture, reduce the water and let the sauce thicken. For a soupier dish, simply add more water or coconut milk.
- Extra Flavor: Using palm sugar adds a depth of flavor to the dish. If you don’t have palm sugar, brown sugar can be used as a substitute, though the taste will slightly differ.
Nutritional Information (Per Serving Estimate)
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 250-300 kcal |
| Protein | 8-10 g |
| Carbohydrates | 25-30 g |
| Fat | 12-15 g |
| Saturated Fat (from Coconut Milk) | 8-10 g |
| Fiber | 3-4 g |
| Sodium | 500-600 mg |
| Sugars | 3-5 g |
Note: Nutritional values are estimates based on common ingredient amounts and preparation. They can vary based on the exact ingredients and portions used.
Enjoy this delightful and flavorful Tahu Tempe Kentang Kuah Santan with a bowl of warm rice! The combination of textures from the crispy tofu and tempeh, soft potatoes, and rich coconut milk broth is sure to be a hit at your dining table.
