Creamy Coconut Seafood Stew with Tofu and Long Beans

Seafood in Coconut Milk with Tofu and Long Beans

Ingredients:

• 5 pieces of firm tofu, cut into cubes
• 5 pieces of long beans, chopped
• 1/2 tomato, diced
• 1 whole mackerel, cut into 3 pieces
• 1/4 kg shrimp
• 1 sachet of powdered coconut milk (Kara brand)

For the Spice Paste:

• 1 teaspoon coriander seeds
• 1 teaspoon black pepper
• 3 candlenuts
• 1 thumb-sized piece of turmeric
• 5 shallots
• 3 garlic cloves

For Additional Flavor:

• 1 stalk lemongrass, bruised
• 3 slices galangal, bruised
• 4 kaffir lime leaves, torn
• 2 bay leaves
• Water, as needed
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• Beef-flavored seasoning, to taste

Instructions:

1. Prepare the Spice Paste: In a blender or food processor, combine coriander seeds, black pepper, candlenuts, turmeric, shallots, and garlic cloves. Blend into a smooth paste.

2. Cook the Spice Paste: Heat about 6 tablespoons of oil in a pan over medium heat. Add the spice paste and sauté until fragrant and golden brown.

3. Add Aromatics: Add the bruised lemongrass, galangal slices, torn kaffir lime leaves, and bay leaves to the pan. Stir well to combine.

4. Add Seafood: Introduce the mackerel pieces and shrimp to the pan. Cook until the seafood starts to change color.

5. Add Liquids and Vegetables: Pour in enough water to cover the seafood. Bring to a boil, then add the chopped long beans and tofu cubes. Stir and cook until the mixture reaches a boil.

6. Incorporate Coconut Milk: Reduce the heat and stir in the powdered coconut milk. Mix well to ensure the coconut milk is fully dissolved and combined.

7. Season: Add salt, sugar, and beef-flavored seasoning to taste. Adjust seasoning as necessary.

8. Final Cooking: Continue cooking until all the ingredients are cooked through and the flavors are well blended.

9. Serve: Once the dish is ready, turn off the heat. Serve hot and enjoy!

Happy Cooking! 🤗🙌