Santenan Tempe dan Tahu
Introduction:
Santenan Tempe dan Tahu is a delectable dish that showcases the rich flavors of traditional Indonesian cuisine. This dish combines the wholesome goodness of tempeh (fermented soybean cake), tofu, and okra, all simmered in a creamy coconut milk sauce. The harmonious blend of spices and aromatics makes this recipe a delightful choice for both everyday meals and special occasions.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempe | 1 board |
| Tahu Pong | 15 pieces |
| Okra (Ladies’ fingers) | 15 pieces, whole |
| Coconut Milk (Santan Cair) | 1 liter |
| Red Chili (Cabe Merah Besar) | 1 piece |
| Green Chili (Cabe Hijau Besar) | 1 piece |
| Lemongrass (Serai) | 1 stalk |
| Salam Leaves (Daun Salam) | 3 leaves |
| Sugar (Gula) | To taste |
Spices (Bumbu Halus):
| Spice | Quantity |
|---|---|
| Garlic (Bawang Putih) | 4 cloves |
| Turmeric (Kunyit) | A small piece |
| Ginger (Jahe) | A small piece |
| Candlenuts (Kemiri) | 3 pieces |
| Black Pepper (Merica) | 1/2 teaspoon |
| Nutmeg (Pala) | A pinch |
| Bird’s Eye Chili (Cabe Rawit) | 15 pieces |
| Red Chili (Cabe Merah Besar) | 1 piece |
| Salt (Garam) | To taste |
| Shallots (Bawang Merah) | 6, thinly sliced |
| Oil (for sautéing) | As needed |
Instructions
-
Prepare the Tempeh:
- Cut the tempeh into small cubes and sprinkle with a pinch of salt. In a frying pan, heat some oil over medium heat and briefly fry the tempeh cubes until golden brown. Remove from heat and set aside.
-
Sauté Aromatics:
- In the same pan, add the sliced shallots and sauté until fragrant. Next, add the ground spices (bumbu halus), along with the salam leaves and lemongrass. Continue to sauté until the mixture is aromatic and well combined.
-
Combine Ingredients:
- Gently add the fried tempeh and the tofu cubes into the pan. Stir to ensure everything is well coated with the aromatic mixture.
-
Add Coconut Milk:
- Pour in the coconut milk and add sugar to taste. Cook over medium heat, stirring gently to prevent the coconut milk from separating, until the tofu and tempeh are cooked through (approximately 5-7 minutes).
-
Final Touches:
- In the last 3 minutes of cooking, add the okra and sliced red and green chilies. Allow everything to simmer together until the okra is tender and the dish is heated through.
-
Taste and Serve:
- Check for seasoning, adjusting with salt and sugar as necessary. Once satisfied, remove from heat and serve hot with steamed rice or as part of a larger meal.
Serving Suggestions:
Santenan Tempe dan Tahu is best enjoyed warm, paired with fluffy rice and an assortment of side dishes. This dish not only offers a burst of flavors but also provides a satisfying and nutritious meal option that is sure to please both vegetarians and meat-lovers alike.
Nutritional Information:
This recipe is rich in plant-based protein from tempeh and tofu, while the addition of coconut milk adds healthy fats, making it a balanced and nourishing dish.
Enjoy this delightful Indonesian delicacy and share it with family and friends for a truly memorable meal experience!
