Lodeh Tempe and Vegetables: A Delightful Indonesian Curry
Introduction
Lodeh Tempe dan Sayuran is a vibrant Indonesian dish that beautifully combines the rich flavors of tempeh with an array of fresh vegetables, all enveloped in a creamy coconut milk broth. This hearty and nutritious meal is not only easy to prepare but also offers a delightful taste of Indonesian cuisine, perfect for both family gatherings and weeknight dinners. The blend of spices and the freshness of the vegetables create a comforting dish that is sure to satisfy your cravings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into cubes) | 1/2 block (about 250g) |
| Coconut milk (Kara, adjust thickness) | 1/2 can |
| Carrots (cut into pieces) | 2 medium |
| Long green beans (cut into pieces) | 3 pieces |
| Baby pumpkin (cut into pieces) | 2 pieces |
| Dried shrimp (soaked in hot water) | 1.5 tablespoons |
| Galangal (bruised) | 1 thumb-sized piece |
| Bay leaves | 2 leaves |
| Red or green chili (sliced) | 2 pieces |
| Spice Paste | |
| Red shallots (peeled) | 5 cloves |
| Garlic (peeled) | 4 cloves |
| Coriander seeds | 1 teaspoon |
| Candlenuts (toasted) | 2 pieces |
| Toasted shrimp paste (optional) | 1/2 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Ground black pepper | To taste |
| Chicken or vegetable broth powder | To taste |
Instructions
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Prepare the Vegetables: In a pot, add enough water to cover the vegetables. Bring to a boil and add the chopped carrots. Cook until they are slightly tender, then add the long green beans and baby pumpkin. Add the bruised galangal and bay leaves to infuse the broth with flavor. Simmer until the vegetables are cooked but still crisp.
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Cook the Spice Paste: In a separate frying pan over medium heat, add a splash of oil. Sauté the spice paste ingredients—red shallots, garlic, coriander seeds, and candlenuts—until fragrant and golden brown. If using, add the toasted shrimp paste and cook for an additional minute.
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Combine the Ingredients: Once the spice paste is ready, add the cubed tempeh and soaked dried shrimp. Stir well to coat everything in the fragrant mixture, then remove from heat.
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Finish the Dish: Transfer the spice-tempeh mixture into the pot with the simmering vegetables. Pour in the coconut milk, and add the sliced chili for a touch of heat. Stir gently and allow to cook for another 5-10 minutes until everything is heated through and the flavors meld beautifully. Adjust seasoning with salt, sugar, and pepper to your taste.
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Serve: Ladle the Lodeh Tempe and Vegetables into bowls, garnishing with additional sliced chili if desired. This dish pairs perfectly with steamed rice or can be enjoyed on its own as a comforting, nutritious meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 15 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sodium | 400 mg |
Conclusion
Lodeh Tempe dan Sayuran is more than just a meal; it’s a celebration of flavors and textures that showcases the beauty of Indonesian cooking. This dish is not only nourishing but also a testament to the versatility of tempeh and fresh vegetables. Whether you’re familiar with Indonesian cuisine or trying it for the first time, this recipe promises a delightful experience that will warm your heart and satisfy your taste buds. Enjoy your culinary journey with this comforting dish, and feel free to adapt the vegetables and spices to suit your preferences!
