Sayur Tempe Tahu Kuah Santan (Tempe and Tofu in Coconut Soup)
This delightful Indonesian dish, Sayur Tempe Tahu Kuah Santan, is a comforting combination of tofu and tempeh simmered in a rich coconut milk broth, infused with aromatic spices and herbs. The beautiful balance of flavors makes it a wonderful addition to any meal, whether enjoyed with steamed rice or as part of a larger spread. Below, you will find the ingredients, preparation steps, and nutritional information presented in detailed tables to guide you through making this flavorful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu panjang (tofu), cut into large cubes | 5 pieces |
| Tempe daun (tempeh), cut into thick cubes | 5 pieces |
| Bawang putih (garlic), large | 2 cloves |
| Bawang merah (red onion), large | 5 cloves |
| Kemiri (candlenuts) | 3 pieces |
| Ketumbar (coriander seeds) | A pinch |
| Kunyit (turmeric) | 2 cm |
| Lengkuas (galangal), bruised | 1 cm |
| Jahe (ginger), bruised | 1 cm |
| Cabe ijo (green chili), sliced diagonally | 5 pieces (optional) |
| Cabe rawit (bird’s eye chili), ground | 6 pieces |
| Cabe rawit (bird’s eye chili), sliced diagonally | 6 pieces |
| Santan kara (coconut milk) | 1 package |
| Daun jeruk (lime leaves) | 3 leaves |
| Daun salam (Indonesian bay leaves) | 3 leaves |
| Garam (salt) | To taste |
| Gula pasir (granulated sugar) | To taste |
| Air (water) | As needed |
Preparation Steps
| Step | Description |
|---|---|
| 1 | Begin by blending or grinding the bawang merah (red onion), bawang putih (garlic), cabe rawit (ground chili), kunyit (turmeric), kemiri (candlenuts), and ketumbar (coriander seeds) into a smooth paste. Set aside the spice paste for later use. |
| 2 | In a frying pan, heat a small amount of oil over medium heat. Add the tempeh and tofu, frying them until they are half-cooked. Ensure not to overcook, as this can alter their texture. Remove from the heat and set aside. |
| 3 | In the same pan, add a bit more oil if necessary and sauté the prepared spice paste along with the lengkuas (galangal), jahe (ginger), daun jeruk (lime leaves), and daun salam (bay leaves). Cook until the mixture releases its aroma and the oil starts to separate, which should take about 3–5 minutes. |
| 4 | Pour in enough air (water) to create a broth, stirring to incorporate the sautéed spices into the liquid. Season with garam (salt) and gula pasir (sugar) to taste. |
| 5 | Gently pour in half of the santan kara (coconut milk) and stir well. Allow the mixture to simmer until small bubbles start to appear on the surface, indicating it is heated through. |
| 6 | Carefully add the tempeh and tofu back into the pot, along with the sliced cabe ijo (green chili). Stir everything together, ensuring the ingredients are well combined. Let the dish simmer for an additional 15 minutes, allowing the flavors to meld. |
| 7 | Taste the broth and adjust the seasoning as needed. Once the flavors are to your liking, the Sayur Tempe Tahu Kuah Santan is ready to be served. Enjoy your dish hot with steamed rice or as part of a larger meal spread. |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 12 g |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugars | 2 g |
| Sodium | 300 mg |
Final Thoughts
Sayur Tempe Tahu Kuah Santan is a wonderful dish that beautifully showcases the unique flavors of Indonesian cuisine, bringing warmth and nourishment to your table. The combination of tempeh and tofu in a creamy coconut broth, enriched with spices, creates a delightful culinary experience that is sure to please family and friends alike. Feel free to adjust the spiciness to your preference and enjoy this hearty, comforting meal!
