Sayur Tempe Tahu Santan Kuning: A Rich Coconut Curry with Tempe and Tofu
Embark on a culinary journey with Sayur Tempe Tahu Santan Kuning, a delightful Indonesian dish that blends the earthy flavors of tempe (fermented soybean cake) and tofu with the creamy richness of coconut milk. Perfect for serving with steamed rice, this comforting dish is a wonderful showcase of traditional Indonesian ingredients and flavors, offering both nutrition and taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown Tofu | 6 pieces |
| Tempe (cut into cubes) | 1 block |
| Red Shallots | 5 cloves |
| Garlic | 4 cloves |
| Coriander | 1 teaspoon |
| Candlenuts | 3 pieces |
| Turmeric | to taste |
| Salt | to taste |
| Red Chili | optional (to taste) |
| Bay Leaves | a few leaves |
| Lemongrass | 1 stalk |
| Kaffir Lime Leaves | a few leaves |
| Coconut Milk (Kara) | 1 small package (mixed with water) |
| Royco seasoning | 1 package |
| Cooking Oil | for sautéing |
| Fried Shallots | for garnish |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 14 g |
| Carbohydrates | 15 g |
| Fats | 12 g |
| Fiber | 5 g |
Instructions
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Prepare the Spice Paste: Begin by blending together the red shallots, garlic, coriander, and candlenuts until you achieve a smooth paste. The key to a flavorful dish lies in this aromatic base.
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Sauté the Aromatics: Heat a small amount of cooking oil in a pan over medium heat. Once the oil is hot, add the spice paste to the pan. Sauté the paste until it becomes fragrant and the oil begins to separate, which usually takes about 2-3 minutes.
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Add Fresh Herbs: Toss in the bay leaves, lemongrass, and kaffir lime leaves. Continue to sauté for another minute, allowing the flavors to meld together beautifully.
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Incorporate Tempe and Tofu: Gently add the cubed tempe and sliced tofu into the pan. Stir well to ensure the ingredients are coated with the fragrant spice mixture. Cook for about 5 minutes, allowing the tempe and tofu to absorb the flavors.
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Add Coconut Milk: Pour in the coconut milk mixture that you prepared earlier. Stir to combine everything evenly. Bring the mixture to a gentle simmer and allow it to cook for approximately 10-15 minutes, or until the tofu and tempe are tender and infused with the coconut flavor.
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Season and Finish: Add Royco seasoning and salt to taste, stirring well to distribute. If you enjoy a bit of heat, feel free to add sliced red chili at this point.
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Serve: Once everything is well combined and heated through, remove from heat. Serve your Sayur Tempe Tahu Santan Kuning hot, garnished with fried shallots on top for an extra crunch.
Cooking Tips
- For a richer flavor, consider adding a dash of soy sauce or tamari along with the coconut milk.
- Feel free to customize this recipe by adding other vegetables such as spinach or carrots for added nutrition and color.
- If you prefer a vegetarian version, ensure that the Royco seasoning is free of animal products.
This delectable dish not only brings a taste of Indonesia into your kitchen but also offers a delightful way to enjoy plant-based proteins. Enjoy your culinary adventure with Sayur Tempe Tahu Santan Kuning, perfect for family gatherings or cozy dinners!
