Jangan Tempe Tahu: A Savory Delight of Tempeh and Tofu in Coconut Sauce
This exquisite dish, known as Jangan Tempe Tahu, combines the rich flavors of tempeh and tofu, enhanced by the vibrant taste of shrimp and a medley of spices. The use of coconut milk adds a creamy texture, making this dish an irresistible favorite. Perfect for a cozy dinner or a festive gathering, this recipe is sure to delight your taste buds!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu (cut diagonally) | 250 grams |
| Tempeh (cut into cubes) | 250 grams |
| Pete (stink beans) | 100 grams |
| Shrimp (peeled and deveined) | 150 grams |
| Coconut milk | 200 ml |
| Salt | To taste |
| Sugar | To taste |
| Seasoning | To taste |
| Cooking oil | For frying |
Spice Paste
| Spice | Quantity |
|---|---|
| Shallots | 3 pieces |
| Garlic | 3 cloves |
| Red chili (to taste) | As needed |
| Turmeric | 3 cm (fresh) |
| Ginger | 3 cm (fresh) |
| Coriander | 1 tsp |
| Candlenuts | 2 pieces |
| Shrimp paste | 1 tsp |
Aromatics
| Aromatics | Quantity |
|---|---|
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
| Galangal | 3 cm (smashed) |
Instructions
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Fry the Tempeh and Tofu: Begin by heating the cooking oil in a pan over medium heat. Carefully add the cut tempeh and tofu, frying until they are golden and cooked halfway through. Remove and set aside.
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Prepare the Spice Paste: In a mortar and pestle, or using a food processor, grind together the shallots, garlic, red chili, turmeric, ginger, coriander, candlenuts, and shrimp paste until you achieve a smooth paste.
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Sauté the Spice Paste: In the same pan, add a little more oil if necessary and sauté the ground spice paste until it becomes fragrant. Then, add the shrimp and stink beans (pete), along with the bay leaves, kaffir lime leaves, and smashed galangal.
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Add Water: Pour in enough water to cover the mixture. Allow it to simmer gently, allowing the flavors to meld together.
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Season the Dish: Once the aroma begins to fill your kitchen, add in the sugar, salt, and seasoning to taste. Mix well.
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Incorporate Coconut Milk: Slowly stir in the coconut milk, ensuring it blends seamlessly with the spices.
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Combine with Tempeh and Tofu: Add the fried tempeh and tofu back into the pan, allowing them to soak up the delightful flavors of the sauce. Adjust seasoning as needed, tasting for balance.
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Simmer to Perfection: Let the dish simmer until it reaches a gentle boil, allowing all ingredients to meld beautifully. This process should take about 5-10 minutes.
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Serve: Once everything is well combined and heated through, remove from the heat. Transfer to a serving dish and enjoy your Jangan Tempe Tahu warm, either on its own or alongside steamed rice.
This vibrant dish of Jangan Tempe Tahu is not only a treat for the palate but also a colorful addition to your dining table. The combination of textures and flavors—from the crispy tofu and tempeh to the succulent shrimp and the aromatic coconut sauce—creates a culinary experience that is both comforting and exciting. Enjoy the delightful layers of taste and the satisfaction of sharing this wonderful recipe with your loved ones!
