Sayur Labi Siam Tempe
A delightful, creamy vegetable stew infused with the rich flavors of tempeh, sambal, and salted fish.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Medium-sized chayote (labu siam), thinly sliced | 2 pieces |
| Tempe, cut into small cubes | 200g (approximately half a block) |
| Fresh bay leaves (daun salam) | 1 leaf |
| Lemongrass (serai), bruised | 1 stalk |
| Salted fish (ikan asin jambal roti), cut into small cubes | 100g (or to taste) |
| Thick coconut milk, diluted with water | 200ml |
| Spice Paste: | |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
| Red chili (cabe rawit merah) | 4 small pieces |
| Curly red chili (cabe merah keriting) | 3 pieces |
| Galangal (lengkuas), sliced | 2 cm slice |
| Fresh turmeric (kunyit), sliced | 2 cm slice |
Instructions:
| Steps | Description |
|---|---|
| 1. Prepare the Ingredients | Begin by washing and slicing the chayote into matchstick-sized strips. Cut the tempeh into small cubes. Set the bay leaf, lemongrass, and salted fish aside for later use. Prepare the coconut milk by diluting it with some water. |
| 2. Make the Spice Paste | In a blender or mortar and pestle, blend the shallots, garlic, red chili, curly red chili, galangal, and turmeric into a smooth paste. This aromatic blend will bring a wonderful fragrance to your dish. |
| 3. Sauté the Spice Paste | Heat a bit of oil in a large pot or wok over medium heat. Add the spice paste along with the bay leaf and lemongrass. Sauté the mixture until it becomes fragrant and the spices release their aroma. |
| 4. Add Tempeh and Salted Fish | Toss in the cubes of tempeh and salted fish. Stir-fry briefly until the ingredients are well-mixed and coated with the spices. |
| 5. Add the Chayote and Coconut Milk | Now, add the sliced chayote to the pot, stirring to combine all the flavors. Pour in the coconut milk and the prepared water, ensuring the vegetables are mostly covered. |
| 6. Season and Simmer | Season the dish with salt to taste, then bring it to a gentle simmer. Allow the vegetables to cook until they are tender and infused with the rich coconut flavor, about 10-15 minutes. |
| 7. Taste and Adjust | Taste the dish and adjust seasoning as needed, adding more salt or a touch more water if desired. |
| 8. Serve | Once the chayote is soft and the flavors are well blended, remove the pot from heat. Serve the dish warm with steamed rice or as a side to your favorite main course. Enjoy! |
This Sayur Labi Siam Tempe offers a harmonious balance of rich, creamy coconut milk, earthy tempeh, and the aromatic spices that will warm your soul. Perfect for a cozy meal, it’s easy to prepare and packed with authentic Indonesian flavors.
