Tempe Santan Mertua: A Delicious Indonesian Delight
This Tempe Santan Mertua recipe is a delightful dish that beautifully combines the rich flavors of tempeh with a creamy coconut sauce. Inspired by traditional Indonesian cooking, this dish is perfect for serving alongside rice or as part of a larger meal. The blend of spices, chilies, and aromatic herbs creates a mouthwatering experience that will surely impress your family and friends. Let’s dive into the ingredients and step-by-step instructions to create this flavorful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 board (about 250 grams) |
| Coconut milk | A little (adjust based on preference) |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Red chili peppers | 2 (remove seeds for less heat) |
| Bird’s eye chili | 4 (adjust according to heat preference) |
| Green chili peppers | 4 |
| Galangal | 1 small piece, crushed |
| Bay leaves | 2 leaves |
| Tomato | 1 small |
| Cooking oil | As needed |
| Salt | To taste |
| Sugar | To taste |
| Seasoning | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 150 kcal |
| Protein | 9 g |
| Total Fat | 10 g |
| Saturated Fat | 7 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 300 mg |
Instructions
| Step | Instruction |
|---|---|
| 1 | Slice the tempeh according to your preference; for this recipe, it can be cut into thin strips, resembling the shape for sautéed tempeh. |
| 2 | Thinly slice the shallots and garlic, and chop the red chili peppers, bird’s eye chili, and green chili peppers. Crush the galangal to release its flavor. |
| 3 | In a pan, heat a drizzle of cooking oil over medium heat. Add the sliced shallots, garlic, and chilies, and sauté until fragrant and the shallots become translucent. |
| 4 | Add the sliced tempeh to the pan and fry briefly until it is slightly crispy but not too hard, ensuring that it doesn’t break apart when mixed later. |
| 5 | Pour in a little water (adjust according to your desired soupiness), and add the crushed galangal and bay leaves. Let it simmer until it starts to boil. |
| 6 | Once boiling, gently stir in the coconut milk while being careful not to let it curdle. Season with salt, sugar, and your choice of seasoning until the flavors meld beautifully. Finally, add in the chopped tomato and cook for another few minutes until tender. |
| 7 | Taste and adjust seasoning as necessary. Remove from heat and let it rest for a few moments to allow the flavors to deepen. Serve hot alongside steamed rice or as a side dish with your favorite Indonesian meal. |
Enjoy Your Tempe Santan!
This Tempe Santan Mertua is not just a dish; it’s a celebration of flavors and traditions. The combination of tempeh and coconut milk makes it both satisfying and nutritious, while the assortment of spices adds a touch of warmth and depth. Whether you’re serving it at a family gathering or enjoying it as a comforting meal for yourself, this dish will surely be a hit!
