Lodeh Tahu Tempe
Ingredients:
- 1 block of tofu (cut into triangles)
- 1 block of tempeh (approximately 1000 grams, cut into pieces)
- 3 bay leaves
- 3 kaffir lime leaves
- Coconut milk, to taste
- A pinch of sugar
- Water, to taste
- 1 thumb-sized piece of galangal, lightly crushed
For the Spice Paste:
- 3 curly red chilies
- 1 teaspoon coriander seeds
- 1 garlic clove
- 2 shallots
- 1/2 thumb-sized piece of turmeric
- 1 teaspoon salt
- 2 candlenuts
Instructions:
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Begin by cutting the tofu into triangles and the tempeh into small pieces. Set aside.
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Prepare the spice paste: In a mortar and pestle, grind together the red chilies, coriander seeds, garlic, shallots, turmeric, salt, and candlenuts until a smooth paste forms.
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Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant.
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Add the bay leaves, kaffir lime leaves, and crushed galangal to the pan. Stir to combine.
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Pour in a small amount of water and let it simmer until the mixture begins to bubble.
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Once the mixture is boiling, add the tofu and tempeh. Let them cook together until the tofu and tempeh are well-coated with the spices.
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Add the coconut milk and a pinch of sugar. Stir well and bring to a gentle boil. Adjust the seasoning to taste, adding more salt or sugar if necessary.
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Allow the dish to simmer until everything is well-cooked and the flavors have melded together.
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Taste and adjust the seasoning as needed. Remove from heat.
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Serve hot and enjoy this delicious Lodeh Tahu Tempe with steamed rice or as part of a larger meal.
This traditional Indonesian dish brings together tofu and tempeh in a rich, aromatic coconut milk sauce, offering a delightful and satisfying experience for your taste buds.
