Momoh Tempe ala Sego Buwuhan
Delight in the rich flavors of Indonesian cuisine with this exquisite dish, Momoh Tempe ala Sego Buwuhan, a delectable tempeh preparation that showcases the balance of spicy and savory notes, harmonizing beautifully with the creaminess of coconut milk. Perfectly paired with steamed rice, this recipe transforms simple ingredients into a culinary delight that is sure to impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (large) | 1 stick (or 2 small sticks) |
| Green chilies | 5, sliced diagonally |
| Ale (Chinese petai sprouts) | 1 packet |
| Coconut milk | 500 ml |
| Ground Spices: | |
| Shallots | 4 cloves |
| Garlic | 3 cloves |
| Red chilies | 7 pieces |
| Candlenuts (kemiri) | 4 nuts |
| Turmeric | A pinch |
| Galangal (smashed) | A small piece |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Prepare the Tempeh: Begin by cutting the tempeh into small cubes. Boil these cubes in boiling water for approximately 5 minutes to enhance their texture and remove any bitterness. Once done, drain and set aside.
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Sauté the Spices: In a heated pan, add a drizzle of oil. Once hot, add the ground spices along with the smashed galangal. Sauté these until fragrant, which should take about 2-3 minutes, allowing the essential oils to release their flavors.
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Add Coconut Milk: Slowly pour in the coconut milk, stirring to combine with the sautéed spices. Allow the mixture to come to a gentle boil, ensuring the flavors meld beautifully.
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Incorporate Tempeh: Gently add the pre-boiled tempeh cubes into the coconut mixture. Stir well to coat the tempeh with the aromatic sauce. Allow the dish to simmer until the coconut milk thickens and reduces slightly, which should take around 10-15 minutes. Remember to taste the seasoning and adjust salt and sugar as necessary to achieve a perfect balance.
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Final Touches: Just before finishing, add the sliced green chilies and the petai sprouts. Stir gently until the chilies are slightly wilted but still vibrant in color.
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Serve: Once everything is well combined and cooked, remove from heat. Serve your Momoh Tempe ala Sego Buwuhan hot, accompanied by steamed rice for a complete meal.
This dish is not only a celebration of flavors but also an embodiment of the warmth and love found in traditional Indonesian cooking. Enjoy every bite of this delightful creation!
