Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 piece |
| Cooked Tofu | 20 pieces |
| Thick Coconut Milk | 1/4 liter |
| Garlic | 6 cloves |
| Shallots | 8 pieces |
| Miri (Candlenuts) | 3 pieces |
| Galangal | 1 segment |
| Red Chilies | 10 pieces |
| Sugar | To taste |
| Salt | To taste |
Instructions
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Prepare the Tempe: Cut the tempe into your desired shapes and fry until half-cooked to achieve a golden color and texture.
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Make the Spice Paste: Blend the garlic, shallots, miri, galangal, and red chilies until smooth. In a pan, sauté the blended mixture until fragrant, filling your kitchen with aromatic goodness.
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Combine Ingredients: Add the half-cooked tempe and tofu into the pan with the sautéed spices, then pour in enough water to cover the ingredients. Allow it to cook until the spices fully absorb into the tempe and tofu.
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Add Coconut Milk: Gradually stir in the thick coconut milk, ensuring it does not break. Maintain a gentle heat to allow all flavors to meld beautifully.
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Taste and Finish: Conduct a taste test and adjust sugar and salt as needed. Allow the mixture to come to a rolling boil, ensuring it’s cooked through, then remove from heat.
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Serve: Once ready, transfer your delicious Tahu Tempe Santan to a serving dish and enjoy it warm, accompanied by steamed rice for the ultimate meal experience.
Indulge in this creamy and flavorful dish that perfectly balances the richness of coconut with the hearty textures of tempe and tofu!