Tahu Tempe Kuah Kuning ala Flores (Yellow Tofu and Tempe Soup from Flores)
This flavorful Indonesian dish combines two classic ingredients, tofu (tahu) and tempe, with a savory, aromatic yellow sauce made with turmeric and coconut milk. The dish, inspired by traditional recipes from Flores, offers a blend of textures and rich flavors that will warm your soul.
Ingredients (serves 4-6)
| Ingredients | Quantity |
|---|---|
| Tofu (cut into chunks) | 5 pieces |
| Tempe (cut into slices) | 1 block |
| Carrot (sliced) | 1 medium-sized |
| Spice Ingredients | |
| Garlic (chopped) | 4 cloves |
| Shallot (chopped) | 2 small onions |
| Red chilies (optional) | 5 (can skip for less heat) |
| Salt | 1 teaspoon |
| Fresh turmeric (or turmeric powder) | 2 cm (or 1 teaspoon) |
| Kara coconut milk (or any coconut milk) | 65 ml |
| Fresh galangal (sliced/crushed) | 1 small piece |
| Coriander powder | 1 teaspoon |
| Bay leaves | 4 leaves |
| Lemongrass (bruised) | 1 stalk |
| Seasoning powder (like Royco) | 1 packet |
Instructions
| Step | Details |
|---|---|
| 1. Fry the Tofu | Cut the tofu into 3 equal pieces and fry until golden brown and crispy on the edges. Set aside. |
| 2. Prepare the Tempe and Carrot | Cut the tempe into slices and the carrot into thin rounds or strips, depending on your preference. |
| 3. Blend the Spices | In a blender or mortar, grind together garlic, shallots, red chilies (if using), salt, fresh turmeric, and coriander powder into a smooth paste, leaving the lemongrass, galangal, and bay leaves whole for later. |
| 4. Sauté the Spice Paste | In a large pot, heat a bit of oil over medium heat, and sauté the spice paste until fragrant. Stir well to release the aroma. |
| 5. Cook the Carrots | Add the sliced carrots to the pot and sauté for a few minutes. Add a small amount of water to soften the carrots, allowing them to cook until tender but still slightly crunchy. |
| 6. Add Coconut Milk and Water | Pour in the coconut milk (Kara or any brand you prefer), followed by a bit of water (as much as you like for the broth consistency). Stir the ingredients together. |
| 7. Add Tofu, Tempe, and Seasoning | Gently add the fried tofu and tempe into the pot. Stir everything carefully to prevent the coconut milk from curdling. Add the lemongrass, galangal, and bay leaves for extra fragrance and flavor. |
| 8. Simmer and Season | Bring the soup to a gentle boil. Stir occasionally, then taste and adjust seasoning with the seasoning powder or additional salt if needed. Let it simmer until all ingredients are well mixed and flavorful. |
| 9. Serve | Once the soup is cooked and all ingredients are well combined, serve hot and enjoy the rich, aromatic flavors of Tahu Tempe Kuah Kuning. The dish pairs well with steamed rice. |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~10 g |
| Carbohydrates | ~16 g |
| Fat | ~15 g |
| Fiber | ~4 g |
| Sodium | ~600 mg |
Cooking Tips:
- Avoid curdling the coconut milk: Stir the soup gently and at a lower temperature after adding coconut milk to keep the broth smooth.
- Adjust seasoning to taste: Feel free to add more or less salt or seasoning based on your personal taste.
- Pair with rice: This soup is best served with a side of steamed white rice or your favorite type of grain for a complete meal.
This dish encapsulates the essence of Indonesian comfort food, offering the delicious richness of coconut milk and the fragrant notes of lemongrass and galangal. It’s an easy-to-make, hearty, and warming dish perfect for both casual dinners and special occasions. Enjoy!
