Spicy Tempe and Potato in Coconut Milk
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 2 pieces |
| Potatoes | 2, cut to preference |
| Coconut Milk | To taste |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Lemongrass | 1 stalk |
| Galangal | A small piece |
| Bay Leaves | 2 leaves |
| Bird’s Eye Chili | To taste |
| Curly Chili | To taste |
| Chicken Flavor Powder | 1 sachet |
| Sugar | To taste |
| Salt | To taste |
| Cooking Oil | For frying |
Instructions
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Preparation of Tempe and Potatoes: Begin by cutting the tempe and potatoes into your preferred sizes. Heat oil in a pan and fry them until they are half-cooked. Remove and set aside to drain.
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Prepare the Spices: Thinly slice the shallots, garlic, and chilis.
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Extract Coconut Milk: Squeeze grated coconut twice, collecting the first and second extracts separately.
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Sauté Aromatics: In the same pan, sauté the sliced shallots, garlic, galangal, and lemongrass until fragrant and softened.
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Combine Ingredients: Add the fried tempe and potatoes, bay leaves, and the second extract of coconut milk. Stir in the chicken flavor powder and sugar, letting it simmer until the potatoes are tender.
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Final Adjustments: Add the first extract of coconut milk and the chilis. Taste the dish; if it’s not salty enough, adjust with salt to achieve the ultimate flavor balance.
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Serve: Transfer the dish to a serving plate and enjoy this delightful spicy treat!
This spicy tempe and potato dish, infused with rich coconut milk, offers a vibrant flavor that pairs beautifully with rice or can be enjoyed on its own. Perfect for sharing with loved ones, this recipe is sure to bring warmth to your dining table.
