Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block |
| Tofu | 3 pieces, halved |
| Bay leaves | 1 leaf |
| Kaffir lime leaves | 3 leaves |
| Lemongrass | 1 stalk (optional) |
| Water | As needed |
| Coconut milk | 1/2 pack (small) |
| Cooking oil | As needed |
| Spice Paste: | |
| Red shallots | 4 cloves |
| Garlic | 2 cloves |
| Candlenut | 1 piece |
| Curly chili | 1 piece |
| Turmeric | 2 cm |
| Kencur (aromatic ginger) | 1-2 cm (to taste) |
| Coriander | 1 tsp |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Prepare Ingredients: Cut the tempe and tofu into desired sizes. Fry the tofu briefly until golden, then set aside.
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Sauté Spices: In a pan, heat some cooking oil. Add the ground spice paste along with the bay leaves, kaffir lime leaves, and lemongrass. Sauté until fragrant.
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Combine Ingredients: Add the fried tofu and tempe into the pan, stirring well to ensure they are coated with the spice mixture.
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Add Coconut Milk: Pour in the diluted coconut milk until the tempe and tofu are submerged. Season with salt and sugar, adjusting to your taste.
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Cook: Allow the mixture to simmer until the coconut milk thickens slightly, then remove from heat.
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Serve: Plate the dish warm, enjoying the rich flavors of tempe and tofu in a creamy coconut sauce.
This delightful dish showcases the ultimate balance of textures and flavors, making it a perfect addition to any meal!