A Delightful Indonesian Vegetable Stew
This traditional Indonesian dish, Lodeh Tempe Kacang Panjang, beautifully combines the earthy flavors of tempeh with the crispness of long green beans, all enveloped in a rich coconut milk base. Perfect for a comforting meal, this recipe is both nourishing and flavorful, making it a delightful addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 block |
| Long green beans | 5 pieces |
| Kara coconut milk | 1/2 package |
| Ground Spices | |
| Garlic | 3 cloves |
| Onion | 1 medium (or shallots) |
| Candlenuts | 2 pieces |
| Coriander | 1/2 teaspoon |
| Galangal | 2 cm |
| Turmeric | 2 cm |
| Dried shrimp | 1 teaspoon |
| Toasted shrimp paste | 1/2 teaspoon |
| Bird’s eye chilies | 4 pieces (to taste) |
| Salt | to taste |
| Mushroom stock powder | to taste |
Instructions
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Prepare Ingredients: Cut the tempeh into bite-sized pieces and chop the long green beans into manageable lengths. Set aside.
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Blend Spices: Crush the galangal, then blend all ground spices together, except for the bay leaves and kaffir lime leaves, until you achieve a smooth paste.
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Sauté the Spice Mixture: In a pan, sauté the ground spices along with the dried shrimp until fragrant.
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Simmer: Add water, bay leaves, and kaffir lime leaves to the pan. Bring to a gentle boil.
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Cook Tempeh and Beans: Incorporate the tempeh and long green beans, followed by the Kara coconut milk. Allow it to simmer until cooked through.
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Season to Taste: Near the end of cooking, add salt and mushroom stock powder. Adjust seasoning according to your preference.
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Serve: Once cooked, serve hot, and enjoy the comforting flavors of this delicious stew.
This Lodeh Tempe Kacang Panjang is not only a flavorful dish but also a wonderful way to explore the richness of Indonesian cuisine. Enjoy with steamed rice for the ultimate comfort meal!