Lodeh Terong Kacang Tempe (Mild, Kid-Friendly)
Lodeh Terong Kacang Tempe is a delightful and soothing Indonesian vegetable dish that’s not spicy, making it perfect for kids and those who prefer mild flavors. This simple and wholesome recipe features tender eggplant, crunchy long beans, and soft tempeh in a delicious coconut milk-based sauce. Although traditionally a bit spicier, this version is family-friendly, making it ideal for everyone at the table, including little ones.
Ingredients
| Ingredient | Amount |
|---|---|
| Eggplant (Terong Unyu) | 1 medium-sized |
| Long beans (Kacang Panjang) | 6 stalks |
| Tempeh | A small block |
| Coconut milk (Santan) | To taste |
| Water | As needed |
For the spice blend (Bumbu Halus):
| Ingredient | Amount |
|---|---|
| Red shallots (Bawang Merah) | 4 cloves |
| Garlic (Bawang Putih) | 2 small cloves |
| Ginger (Jahe) | A small piece |
| Pepper (Merica) | To taste |
| Coriander (Ketumbar) | To taste |
| Salt (Garam) | To taste |
| Sugar (Gula) | To taste |
| Lemongrass (Laos) | 1 stalk (crushed) |
| Kaffir lime leaves (Daun Salam) | 2 leaves |
Instructions
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Prepare the ingredients: Start by washing and peeling all the vegetables. Cut the eggplant into large chunks (not too small to avoid them becoming mushy). Cut the long beans and tempeh into bite-sized pieces.
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Make the spice blend: Blend the shallots, garlic, ginger, pepper, and coriander until fine. Crush the lemongrass and set aside. This aromatic spice mix will form the heart of the dish.
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Cook the base: Heat a pot with some water. Once it is warm, add the blended spices, crushed lemongrass, and kaffir lime leaves. Allow it to simmer gently to let the flavors meld together.
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Add the vegetables: Begin with the eggplant. Let it cook for a few minutes before adding the long beans and tempeh. If you like your eggplant a bit firmer, you can add the vegetables together; otherwise, allow the eggplant to soften before adding the others.
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Incorporate the coconut milk: Pour in the coconut milk, just enough to create a light sauce. You don’t need too much to keep it healthy (and kid-friendly!). Stir the ingredients gently to ensure everything is coated with the aromatic sauce.
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Season to taste: Add salt and sugar to taste. This dish should have a harmonious balance of savory and slightly sweet flavors. Be sure to check the seasoning and adjust it to your liking.
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Final touch: Once everything is tender and cooked through, decide on the final texture. If you prefer your vegetables fully cooked, let them simmer for a few more minutes. If you like them a bit fresher, remove them from the heat earlier.
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Serve and enjoy: Serve the dish in a bowl, and enjoy it warm. It pairs wonderfully with steamed rice or can be enjoyed on its own for a lighter meal.
Tips and Notes
- If you’re out of coconut milk, you can substitute it with a splash of regular milk or cream, though the dish will have a different texture.
- Feel free to adjust the amount of tempeh and vegetables based on what you have on hand. This recipe is quite flexible and can be made with other vegetables like zucchini or carrots.
- This dish can be made ahead of time and stored in the fridge for a day or two. The flavors only get better with time.
Serving Suggestions
Lodeh Terong Kacang Tempe can be served alongside warm rice, as a side dish with grilled meats, or even with crusty bread for a comforting, light meal. This dish is also excellent as part of a larger Indonesian feast.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 28g |
| Protein | 5g |
| Fat | 9g |
| Fiber | 5g |
| Sugars | 5g |
This dish is not only incredibly tasty and comforting but also provides a good balance of nutrients. Perfect for a family meal or a kid-friendly dinner that everyone will love!
