Lodeh Tempe Tahu Jawa
Lodeh Tempe Tahu Jawa is a delightful Indonesian dish that combines the savory flavors of tempeh and tofu with a rich coconut milk base, creating a comforting and satisfying meal. Perfect for those looking to explore traditional Indonesian cuisine, this dish can be served over rice for an ultimate culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (papan) |
| Tofu | 1 block |
| Shallots | 4, sliced |
| Garlic | 2 cloves, minced |
| Green chilies | 5, sliced |
| Bird’s eye chilies | 2, sliced |
| Salt | To taste |
| Palm sugar | To taste |
| Galangal | 3 cm, sliced |
| Kaffir lime leaves | 2 |
| Coconut milk | 1 pack (Santan Kara) |
Instructions
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Prepare the Ingredients: Cut the tempeh and tofu into your desired shapes, then fry them until they are half-cooked and golden brown.
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Sauté Aromatics: In a pan, heat a bit of oil over medium heat. Add the sliced shallots, minced garlic, and chilies. Sauté until fragrant, releasing the delightful aroma of the ingredients.
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Add Seasonings: Stir in palm sugar, salt, galangal, kaffir lime leaves, and any additional flavor enhancers. Mix well to combine the flavors.
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Cook the Base: Pour in enough water to create a broth and bring to a boil. Once boiling, gently add the fried tempeh and tofu, allowing them to absorb the flavors.
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Incorporate Coconut Milk: After the mixture reaches a boil again, add the coconut milk. Stir gently to combine and allow the flavors to meld.
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Final Adjustments: Let the dish simmer until the vegetables are tender and the flavors are well combined. Taste and adjust seasoning as necessary.
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Serve: Enjoy your Lodeh Tempe Tahu Jawa hot over steamed rice, and savor the rich, aromatic flavors that make this dish a comforting favorite.
This recipe beautifully balances the nutty flavors of tempeh and tofu with the creamy texture of coconut milk, making it a delightful addition to your culinary repertoire. Enjoy!
