Golden Coconut Tempeh and Chayote Stew

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

Spice Paste (Bumbu Halus)

Instructions

1. 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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2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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)

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!