Santan Kuah Kuning with Chayote and Tempe
A flavorful Indonesian dish combining tender chayote and tempeh in a creamy, spiced coconut milk broth, perfect for a comforting family meal. This recipe is both rich and wholesome, with vibrant spices that bring out the natural sweetness of the vegetables and the depth of the tempeh.
Ingredients
| Ingredient | Amount |
|---|---|
| Chayote (young, peeled, diced) | 400 grams |
| Tempeh (cut into small cubes) | 150 grams |
| Bay leaf | 1 leaf |
| Galangal (smashed) | 3 cm |
| Ground coriander | 1 tsp |
| Ground black pepper | 1/2 tsp |
| Chicken bouillon powder | 1/2 tsp |
| Sugar | 1 tsp |
| Coconut milk (65 ml pack) | 1 pack |
| Water | 750 ml |
| Red bird’s eye chilies (whole) | 4 chilies |
| Green chilies (sliced) | 3 chilies |
| Cooking oil (for sautéing) | As needed |
Spice Paste (Bumbu Halus)
| Ingredient | Amount |
|---|---|
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Dried shrimp (ebi) | 1 tsp |
| Turmeric (fresh or powder) | 1 cm |
Instructions
-
Prepare the Spice Paste:
Begin by blending or grinding the shallots, garlic, dried shrimp, and turmeric into a smooth paste. You can use a mortar and pestle for a more authentic texture or a food processor to speed things up.
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-
Sauté the Aromatics:
Heat a tablespoon of oil in a large pot over medium heat. Once hot, sauté the prepared spice paste along with the bay leaf and galangal until fragrant. This should take about 2-3 minutes. -
Add the Chayote and Tempeh:
Stir in the diced chayote and tempeh cubes. Let them cook together with the spices for a minute, ensuring they soak up all the flavors. -
Add Liquid and Seasonings:
Pour in the water, then season with ground coriander, black pepper, chicken bouillon powder, sugar, and a pinch of salt to taste. Stir everything well, then toss in the whole red bird’s eye chilies and the sliced green chilies. -
Simmer:
Bring the mixture to a gentle boil and allow it to simmer uncovered for about 10-15 minutes, or until the chayote is tender and cooked through. -
Incorporate the Coconut Milk:
Lower the heat and pour in the coconut milk. Stir gently and let the dish simmer for another 5 minutes, allowing the flavors to meld. Be sure not to let the coconut milk boil to avoid curdling. -
Taste and Adjust:
Before serving, taste the broth and adjust seasoning if necessary. You may want to add more salt or sugar depending on your preference. -
Serve:
Once everything is well-cooked, remove the dish from heat. Serve hot with steamed rice and enjoy the creamy, spicy goodness!
Tips:
- Adjust the heat by using fewer or more chilies depending on your tolerance.
- If you can’t find chayote, you can substitute with zucchini or young green papaya.
- Vegan version: Substitute chicken bouillon powder with vegetable bouillon powder for a fully plant-based version.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 7 g |
| Fat | 10 g |
| Carbohydrates | 25 g |
| Fiber | 5 g |
| Sodium | 300 mg |
| Saturated Fat | 6 g |
This comforting dish showcases the creamy richness of coconut milk paired with the subtle sweetness of chayote and the heartiness of tempeh. Perfect for a warm and satisfying meal!
