Sayur Santan Tahu Kentang: A Creamy Indonesian Delight
Discover the rich flavors of Sayur Santan Tahu Kentang, a beloved Indonesian dish that perfectly marries the creaminess of coconut milk with the wholesome goodness of tofu, potatoes, and fresh vegetables. This comforting dish is not only satisfying but also showcases a delightful balance of spices and textures, making it an ideal addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| White Tofu | 3 blocks |
| Medium Potatoes | 2 |
| Cabbage | 1/4 (sliced thinly) |
| Chicken Breast | 1 piece |
| Garlic | 3 cloves (minced) |
| Shallots | 2 cloves (sliced) |
| Lemongrass | 1 stalk |
| Galangal | 2 cm (sliced) |
| Red Bird’s Eye Chili | 5 (adjust to taste) |
| Candlenut Powder | 1/4 teaspoon |
| Chicken Bouillon Powder | 1 1/2 teaspoons |
| Salt | 1/4 teaspoon |
| Sugar | 1/2 tablespoon |
| Water | 2 glasses |
| Coconut Milk | 75 ml (preferably Kara) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Fiber | 5 g |
Instructions
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Prepare the Vegetables: Begin by dicing the potatoes into small cubes. Boil the potatoes in water until they are half-cooked. While the potatoes are cooking, thinly slice the cabbage and set aside.
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Prepare the Tofu: Dice the white tofu into cubes and fry them in a pan until they are lightly golden and partially crispy. This step is optional; you can choose to skip frying if you prefer a softer texture.
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Prepare the Chicken: If using leftover cooked chicken, chop it into cubes. Otherwise, cook the chicken breast in water until tender, then dice it.
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Make the Spice Paste: In a mortar and pestle, coarsely grind the minced garlic, sliced shallots, galangal, and red chilies to create a fragrant spice paste.
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Sauté the Spices: Heat a generous amount of oil in a large pot over medium heat. Add the ground spice paste along with the bruised lemongrass. Sauté until the mixture is fragrant.
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Add Liquid Ingredients: Pour in the coconut milk and water, then season with chicken bouillon powder, salt, and sugar to taste. Stir well to combine.
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Combine the Vegetables: Gently add the half-cooked potatoes and sliced cabbage to the pot, stirring carefully to prevent the coconut milk from curdling.
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Incorporate Tofu and Chicken: Once the vegetables have softened slightly, add the fried tofu and diced chicken to the pot. Stir gently to mix all ingredients and allow the flavors to meld.
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Simmer and Adjust Seasoning: Taste the dish and adjust the seasoning as desired. Allow it to simmer for about 10-15 minutes, or until all ingredients are cooked through and well incorporated.
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Serve: This dish is best enjoyed hot, accompanied by a fluffy omelet. Serve the Sayur Santan Tahu Kentang with a side of steamed rice for a complete meal.
Final Thoughts
Sayur Santan Tahu Kentang is not just a meal; it’s a heartwarming dish that reflects the love and tradition of Indonesian cuisine. With its creamy coconut base and a delightful mix of textures from the tofu, potatoes, and vegetables, this dish is sure to become a favorite in your household. Enjoy the flavors and the comfort of home-cooked goodness!
