Santenan Tempe dan Tahu: A Comforting Coconut Stew
Santenan Tempe dan Tahu is a delightful and hearty Indonesian dish that features a harmonious blend of tempeh, tofu, and okra simmered in a rich coconut milk sauce. This dish is not only delicious but also packed with protein, making it a perfect choice for both vegetarian and meat-eater diets. The use of aromatic spices and herbs adds depth to the flavor, creating a comforting experience that warms the soul.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (approximately 250g) |
| Tahu Pong | 15 pieces |
| Okra (Ladies Finger) | 15 whole |
| Coconut Milk | 1 liter |
| Red Chili (large) | 1 piece |
| Green Chili (large) | 1 piece |
| Lemongrass | 1 stalk |
| Bay Leaves | 3 leaves |
| Sugar | To taste |
| Spice Paste: | |
| Garlic | 4 cloves |
| Fresh Turmeric | 1 thumb-sized piece |
| Ginger | 1 thumb-sized piece |
| Candlenuts | 3 pieces |
| Black Pepper | ½ teaspoon |
| Nutmeg | A pinch |
| Red Chili (small) | 15 pieces |
| Red Chili (large) | 1 piece |
| Salt | To taste |
| Shallots | 6 thinly sliced |
| Cooking Oil | For sautéing |
Nutritional Information
The following nutritional information is estimated based on the ingredients provided.
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 280 kcal |
| Protein | 14 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugars | 3 g |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
Instructions
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Prepare the Tempeh: Start by cutting the tempeh into small cubes. Sprinkle a little salt over the tempeh pieces and briefly fry them in hot oil until they are golden brown. Remove from heat and set aside.
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Sauté the Aromatics: In the same pan, add sliced shallots and sauté them until fragrant. Then, add the spice paste (made from blending the garlic, turmeric, ginger, candlenuts, black pepper, small red chilies, and a pinch of nutmeg) along with the bay leaves and lemongrass. Continue to sauté until the spices release their delightful aroma.
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Add the Main Ingredients: Gently add the fried tempeh and tofu into the pan, mixing well with the aromatic spices. Pour in the coconut milk, stirring to combine everything. Add sugar according to your taste preference.
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Simmer: With the heat set to medium, continuously stir the mixture, ensuring the coconut milk does not boil over. Let it cook until the tofu and tempeh are fully heated through and tender, which usually takes about 5-7 minutes.
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Incorporate the Okra: In the last three minutes of cooking, add the whole okra and slices of red and green chili peppers. Allow everything to simmer together until the okra is tender and vibrant in color.
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Taste and Adjust: Once everything is cooked, taste the dish and adjust the seasoning as needed with salt or additional sugar.
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Serve: Remove from heat and serve the Santenan Tempe dan Tahu warm, preferably with steamed rice or as part of a larger meal.
Conclusion
Santenan Tempe dan Tahu is a wonderful dish that combines the earthy flavors of tempeh and tofu with the freshness of okra and the richness of coconut milk, creating a symphony of taste and texture that is sure to delight your palate. This dish not only showcases the best of Indonesian cuisine but also highlights the versatility of plant-based ingredients. Enjoy this delightful coconut stew with loved ones, and make it a staple in your culinary repertoire!
