Sayur Terong Tempe Santan Gampang
Embark on a delightful culinary adventure with this simple yet flavorful Indonesian dish, Sayur Terong Tempe Santan, which combines the vibrant flavors of eggplant and tempeh with the rich creaminess of coconut milk. Perfect for a cozy family dinner or as a side dish for any gathering, this recipe offers a delightful balance of savory and slightly sweet notes, bringing comfort and warmth to your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants (terong) | 2, sliced into rounds |
| Tempeh (tempe) | 1 small block, cubed (1 cm) |
| Bay leaves (daun salam) | 2 leaves |
| Galangal (lengkuas) | 2 cm, bruised |
| Lemongrass (serai) | 1 stalk, bruised |
| Green chilies | 3, diagonally sliced |
| Coconut milk (santan) | 600 ml (mixed with water if desired) |
| Salt | 1.5 tsp |
| Sugar | 1 tsp |
| Ground pepper | 1/4 tsp |
| Cooking oil | For frying |
| Spice paste: | |
| – Shallots (bawang merah) | 5 bulbs |
| – Garlic (bawang putih) | 3 cloves |
| – Roasted candlenuts (kemiri) | 3 nuts |
| – Coriander (ketumbar) | 1/4 tsp |
| – Turmeric (kunyit) | 2 cm |
Instructions
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Prepare the Eggplant: Begin by heating a generous amount of cooking oil in a skillet over medium heat. Once hot, gently fry the sliced eggplant until it becomes slightly wilted and golden. Remove the eggplant from the pan and set it aside on a paper towel to absorb any excess oil.
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Sauté the Aromatics: In the same skillet, add the spice paste made from shallots, garlic, roasted candlenuts, coriander, and turmeric. Sauté the mixture along with the bruised galangal, bay leaves, and lemongrass until the aromas are fragrant and the spices are well blended.
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Add Chilies and Coconut Milk: Once the spices are aromatic, add the sliced green chilies and stir-fry for a minute. Then, carefully pour in the coconut milk, stirring continuously to incorporate the flavors.
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Season the Mixture: Add the sugar, salt, and ground pepper to the coconut milk mixture. Stir well to ensure the seasoning is evenly distributed.
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Incorporate Tempeh: Next, add the cubed tempeh into the pot, allowing it to cook through for about 5-7 minutes, ensuring you stir gently to prevent breaking the tempeh. The tempeh should absorb the delicious flavors of the coconut milk.
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Finish with Eggplant: Finally, gently fold the fried eggplant back into the mixture. Allow everything to cook together for an additional 5 minutes, ensuring the eggplant is heated through and has absorbed the flavors of the broth.
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Serve: Your Sayur Terong Tempe Santan is now ready to be served! This dish pairs beautifully with steamed rice and offers a delightful balance of textures and flavors that is sure to impress your family and guests alike.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 210 |
| Protein | 6 g |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Sodium | 450 mg |
Enjoy the rich, comforting taste of Sayur Terong Tempe Santan Gampang and embrace the vibrant flavors of Indonesian cuisine in your home. Perfect for any occasion, this dish not only satisfies the palate but also nourishes the soul, reminding us of the beauty of cooking with love.
