Tahu Tempe Kentang Kuah Santan: A Delightful Indonesian Coconut Curry
Tahu Tempe Kentang Kuah Santan, a comforting Indonesian dish, brings together the rich flavors of tofu, tempeh, and potatoes, all enveloped in a luscious coconut milk broth. This dish is perfect for a cozy family meal, served alongside steaming rice. Let’s embark on this culinary adventure with a detailed recipe that will surely tantalize your taste buds!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu (tofu), large | 1 piece (cubed and fried) |
| Tempe (fermented soybean cake) | 1 block (sliced and fried) |
| Potatoes | 3 pieces (cut as desired) |
| Seasoning Ingredients: | |
| Salt | 1 teaspoon |
| Granulated sugar | 1 tablespoon |
| Seasoning powder (Ladaku) | 1 packet |
| Palm sugar (optional) | A pinch (adds depth) |
| Bay leaves | 3 leaves |
| Kaffir lime leaves | 3 leaves |
| Lemongrass (bruised) | 1 stalk |
| Turmeric | 1 small piece |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Coriander | 1 teaspoon |
| Candlenuts (roasted) | 2 pieces |
| Galangal | A small piece |
| Flavor enhancer (optional) | To taste |
| Red chili peppers | 3 pieces (optional, adjust for spice) |
| Coconut milk (Kara) | 1 packet |
| Water | As needed |
| Cooking oil | 5 tablespoons |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 10g |
| Total Fat | 22g |
| Saturated Fat | 15g |
| Carbohydrates | 25g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Sodium | 400mg |
Instructions
-
Prepare the Ingredients:
Start by preparing all the ingredients. Cube the tofu and fry until golden brown. Slice the tempeh and fry until crispy. Cut the potatoes into your preferred size and set aside.
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Blend the Seasoning:
In a blender or food processor, combine the shallots, garlic, candlenuts, turmeric, and red chili peppers. Blend until smooth. Note: You can leave the galangal unblended as it will be added whole for flavor. -
Sauté the Aromatics:
Heat the cooking oil in a large skillet over medium heat. Once hot, add the blended seasoning, galangal, lemongrass, bay leaves, and kaffir lime leaves. Sauté for a few minutes until the mixture is fragrant and slightly wilted. -
Add the Main Ingredients:
Add the fried tofu, tempeh, and potatoes to the skillet. Stir gently to ensure all ingredients are coated with the seasoning. -
Incorporate Coconut Milk:
Pour in the coconut milk and stir well. Next, add water according to your preference for a thicker or thinner broth. Stir to combine all the ingredients. -
Season the Dish:
Add the salt, granulated sugar, seasoning powder, and palm sugar (if using). Mix well and taste. Adjust seasoning if necessary. -
Simmer:
Allow the mixture to come to a gentle boil, then reduce the heat. Let it simmer until the potatoes are tender and the flavors meld together, approximately 15-20 minutes. -
Final Touch:
Once cooked, taste again to ensure the flavors are balanced. If desired, add more seasoning or spice. -
Serve:
Your Tahu Tempe Kentang Kuah Santan is now ready to be served! Enjoy it hot alongside a steaming bowl of rice for a truly comforting meal.
Serving Suggestions
This dish is best enjoyed with a side of jasmine rice, complemented by your favorite vegetable stir-fry or pickles to balance the rich flavors of the coconut broth. A dash of lime juice before serving can also enhance the overall taste.
Conclusion
Tahu Tempe Kentang Kuah Santan is not just a meal; it’s a warm embrace of Indonesian flavors that will surely satisfy your hunger and soul. Whether you’re hosting a dinner party or enjoying a quiet night in, this dish is a wonderful way to share love through food. Enjoy cooking and savoring this delightful recipe!
