Sayur Tahu Tempe Telur Santan
A Delightful Indonesian Dish
Sayur Tahu Tempe Telur Santan is a rich and flavorful Indonesian dish that beautifully combines the textures of fried tofu and tempeh with the creaminess of coconut milk and the subtle depth of aromatic spices. This recipe is perfect for anyone looking to explore the vibrant flavors of Indonesian cuisine, whether you’re a seasoned chef or just starting your culinary journey.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fried Tofu (Tahu) | 6 pieces |
| Large Tempeh, sliced | 6 pieces |
| Boiled Quail Eggs | 10 pieces |
| Shrimp (optional for flavor) | 5000 (or to taste) |
| Coconut Milk | 1 bowl (approx. 2000 IDR) |
| Water | As needed |
| Cooking Oil | For sautéing |
| Sugar | To taste |
| Salt | To taste |
| Spice Paste | |
| Red Shallots | 3 cloves |
| Garlic | 3 cloves |
| Coriander | 1 teaspoon |
| Fresh Turmeric | 1 piece (about 1 inch) |
| Candlenuts (Kemiri) | 2 pieces |
| Kaffir Lime Leaves | 2 leaves |
| Bay Leaves | 2 leaves |
| Chili (optional, sliced or crushed) | To taste |
Instructions
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Prepare the Spice Paste: Begin by blending the red shallots, garlic, coriander, turmeric, candlenuts, kaffir lime leaves, and bay leaves into a smooth paste. You can use a mortar and pestle or a blender for this step.
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Sauté the Spices: In a pan, heat a little cooking oil over medium heat. Add the spice paste and sauté until fragrant, allowing the spices to release their aromatic flavors.
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Add Main Ingredients: Incorporate the fried tofu, sliced tempeh, boiled quail eggs, and shrimp (if using) into the pan. Sauté the mixture briefly, ensuring that everything is well coated with the spice blend.
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Add Liquid: Pour in enough water to cover the ingredients, allowing the mixture to come to a boil. Once boiling, reduce the heat and let it simmer until the liquid reduces slightly, enabling the spices to meld beautifully with the other ingredients.
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Season the Dish: Taste the broth and adjust the seasoning with sugar and salt according to your preference. If desired, you can also add a pinch of flavor enhancer.
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Incorporate Coconut Milk: Gently stir in the coconut milk and allow it to heat through. Once the mixture is boiling again, remove it from the heat to prevent the coconut milk from curdling.
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Final Touches: If you enjoy a crunchy texture, sprinkle some fried shallots on top before serving.
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Serve and Enjoy: This dish can be served hot with steamed rice or enjoyed on its own for a comforting meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 15g |
| Carbohydrates | 20g |
| Fat | 15g |
| Fiber | 3g |
Conclusion
Sayur Tahu Tempe Telur Santan not only captures the essence of Indonesian flavors but also offers a wholesome and satisfying meal option. The combination of creamy coconut milk, savory tofu, and the aromatic spice blend creates a delightful experience for your taste buds. Whether you’re cooking for family or friends, this dish is sure to impress and satisfy. Enjoy the process of making this culinary gem and savor every delicious bite!
