Sayur Tahu & Tempe: A Delightful Indonesian Vegetable Stew
Ingredients:
- 2 blocks of firm tofu, cut into cubes
- 1/3 block of tempeh, cut into pieces
- 1/2 to 1 ripe tomato, chopped
- 1 bay leaf
- 1 segment of galangal (about 2 inches), smashed
- 1/2 can of coconut milk (preferably Kara brand)
- Salt to taste
- Palm sugar to taste
- Granulated sugar to taste
- Optional: Seasoning (such as MSG)
- Optional: Bouillon powder
- Water, as needed
For the spice blend:
- 2 cloves of garlic
- 3 shallots
- 1 red chili
- 1 bird’s eye chili (adjust based on heat preference)
Instructions:
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Prepare the Tofu and Tempeh:
- Heat oil in a pan and fry the tofu cubes and tempeh pieces until golden brown and crisp. Set aside.
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Sauté the Spice Blend:
- In the same pan, sauté the garlic, shallots, red chili, and bird’s eye chili until fragrant. Add the bay leaf and smashed galangal, continuing to sauté until the aroma is released.
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Simmer the Stew:
- Pour in enough water to cover the ingredients and bring to a boil. Add the fried tofu and tempeh, along with palm sugar, granulated sugar, salt, optional seasoning, and bouillon powder. Stir and adjust the seasoning to your taste.
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Add Coconut Milk and Tomato:
- Reduce the heat and stir in the coconut milk and chopped tomato. Allow the mixture to simmer gently for a few minutes.
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Final Adjustments:
- Taste the stew and adjust seasoning if needed. Let it simmer until the flavors are well combined and the stew has thickened slightly.
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Serve:
- Serve hot with steamed rice or as a side dish.
Enjoy this flavorful Indonesian dish that beautifully balances savory, sweet, and spicy notes with the richness of coconut milk!
