Savory Coconut Tempeh and Tofu Stew with Spices
Sayur Tempe Tahu Santan Kuning
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 pieces | Brown Tofu (Tahu Coklat) |
| 1 block | Tempe (cubed) |
| 5 cloves | Red Shallots (Bawang Merah) |
| 4 cloves | Garlic (Bawang Putih) |
| 1 teaspoon | Coriander (Ketumbar) |
| 3 pieces | Candlenuts (Kemiri) |
| To taste | Turmeric (Kunyit) |
| To taste | Salt (Garam) |
| Optional | Red Chilies (Cabe Merah) |
| As needed | Bay Leaves (Daun Salam) |
| As needed | Lemongrass (Sereh) |
| As needed | Kaffir Lime Leaves (Daun Jeruk) |
| 1 small package | Coconut Milk (Kara) |
| 1 packet | Royco Seasoning |
Instructions
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Prepare the Spice Paste: Blend all the spices (red shallots, garlic, coriander, and candlenuts) until smooth.
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Sauté the Spices: In a pan, heat a little oil. Once hot, add the blended spices and sauté until fragrant. Add bay leaves, lemongrass, and kaffir lime leaves, continuing to sauté for a few more minutes.
-
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Cook the Tempe and Tofu: Add the cubed tempe and tofu to the pan. Stir gently to combine and ensure the tofu absorbs the flavors.
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Add Coconut Milk: Pour in the coconut milk (mixed with water) and bring the mixture to a boil.
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Season and Serve: Once boiling, add the Royco seasoning. Adjust the taste with salt and add chilies if desired.
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Garnish: Serve hot, topped with fried shallots for an added crunch.
Enjoy this creamy and flavorful Sayur Tempe Tahu Santan Kuning as a delightful accompaniment to your meals!
