Tempe and Long Beans in Coconut Milk (Santan Tempe Kacang)
This delicious Indonesian dish, Santan Tempe Kacang, combines the rich flavors of tempeh and long beans with a fragrant coconut milk sauce. It’s a fantastic way to enjoy plant-based ingredients while delivering a satisfying meal that pleases the whole family. Let’s dive into the vibrant flavors of this recipe, which is not only simple to make but also sure to impress everyone at the dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 stick (approximately 200g) |
| Long beans (kacang panjang) | 1 bunch (15 stalks) |
| Kara coconut milk packs | 2 packs (200ml each) |
| Red chili peppers | 15 large |
| Bird’s eye chili (cabe rawit) | 20 |
| Fresh turmeric | 15 cm |
| Fresh ginger | 5 cm |
| Candlenut | 1 piece |
| Shallots (bamer) | 7 pieces |
| Garlic (baput) | 4 cloves |
| Galangal (lengkuas) | 10 cm (bruised) |
| Lemongrass | 1 stalk (bruised) |
| Bay leaves | 3 leaves |
| Chicken stock powder | 1 pack (10g) |
| MSG (micin) | 1 teaspoon |
| Water | 1 pitcher (approximately 1 liter) |
Instructions
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Prepare the Long Beans: Start by cutting the long beans into your desired lengths. Rinse them thoroughly and set them aside to drain.
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Slice the Tempeh: Cut the tempeh into long, thin slices, ensuring even pieces for consistent cooking. Drain any excess liquid and set aside.
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Combine Ingredients: In a large pot, combine the sliced tempeh and long beans. Stir gently to mix them well.
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Add Water and Bring to a Boil: Pour in approximately 1 pitcher of water, stirring the mixture. Bring it to a boil over medium heat.
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Prepare the Spice Paste: While waiting for the mixture to boil, blend the following ingredients into a smooth paste:
- Red chili peppers
- Bird’s eye chili
- Fresh turmeric
- Fresh ginger
- Candlenut
- Shallots
- Garlic
Ensure the paste is well-blended for optimal flavor infusion.
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Sauté the Spice Mixture: In a skillet, heat a small amount of oil over medium heat. Add the blended spice paste and sauté until fragrant, about 5-7 minutes. This step helps release the essential oils and flavors.
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Add Aromatics: Once the paste is fragrant, add the bruised galangal, lemongrass, and bay leaves to the skillet. Sauté for another 2-3 minutes to enhance the aromatic profile.
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Incorporate Coconut Milk and Seasonings: Slowly pour in the Kara coconut milk, stirring to combine everything. Then, add the chicken stock powder and MSG, mixing thoroughly. Be careful not to let the coconut milk boil too vigorously to prevent it from splitting.
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Taste and Adjust Seasonings: Stir the mixture gently and taste for seasoning. Adjust with additional salt or spices as desired.
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Cook Until Done: Allow the dish to simmer on low heat for about 10-15 minutes, or until the long beans are tender and the flavors meld beautifully.
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Serve and Enjoy: Once cooked, remove from heat and serve hot. This dish is perfect as a side or a main course, paired with steamed rice.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250-300 |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 10g |
| Fiber | 5g |
This Santan Tempe Kacang is not just a meal; it’s a celebration of flavors that will have everyone coming back for seconds. The combination of spicy, savory, and creamy elements creates a harmonious dish that showcases the beauty of Indonesian cuisine. It’s a recipe to share with loved ones, making it a delightful addition to any family gathering or dinner table. Enjoy!
