Tahu, Tempe, and Bihun Kuah Santan: A Delightful Coconut Broth Dish
Indulge in the rich and comforting flavors of Tahu, Tempe, and Bihun Kuah Santan, a traditional Indonesian dish that beautifully combines tofu, tempeh, and rice vermicelli in a fragrant coconut broth. Perfect for a cozy family meal or a gathering with friends, this dish is not only nourishing but also showcases the unique and vibrant flavors of Southeast Asian cuisine. Below, you will find a detailed recipe, complete with ingredient information and preparation steps that will guide you in creating this culinary masterpiece.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1/2 board (approximately 250g) |
| Tofu | 1 piece |
| Corn vermicelli (bihun jagung) | 1/2 package |
| Coconut | 1/4 fruit (for grated coconut) |
| Bay leaves (daun salam) | 3 leaves |
| Fried shallots (bawang merah goreng) | To taste |
Spice Paste (Bumbu Halus)
| Ingredient | Quantity |
|---|---|
| Garlic (bawang putih) | 3 cloves |
| Shallots (bawang merah) | 5 shallots |
| Turmeric (kunyit) | 1 finger length piece |
| Candlenuts (kemiri) | 2 nuts |
| Coriander (ketumbar) | 1 teaspoon |
| Salt (garam) | 1 teaspoon |
| Seasoning powder (roico) | 1/2 teaspoon |
| Palm sugar (gula merah) | To taste |
Instructions
-
Prepare the Ingredients:
- Cut the tempeh and tofu into large pieces, ensuring they are easy to manage during cooking.
- In a skillet, heat oil and lightly fry the tempeh and tofu until they are golden and partially cooked. This step enhances their texture and flavor, so feel free to add some seasoning during frying.
-
Cook the Corn Vermicelli:
- In a separate pot, bring water to a boil and add the corn vermicelli. Cook until tender, then drain and set aside.
-
Make the Spice Paste:
- In a mortar and pestle or food processor, combine the garlic, shallots, turmeric, candlenuts, coriander, salt, seasoning powder, and palm sugar. Grind the ingredients until they form a smooth paste.
-
Sauté the Spice Paste:
- In a large pot, heat a little oil and sauté the spice paste along with the bay leaves until fragrant, allowing the flavors to bloom and fill your kitchen with delightful aromas.
-
Prepare the Coconut Broth:
- While sautéing, bring water to a boil in another pot. Once boiling, add the sautéed spice paste and grated coconut to the pot, stirring well to combine the flavors.
- Gradually add the coconut milk (if using) or water to achieve the desired broth consistency.
-
Combine and Simmer:
- Gently introduce the fried tempeh, tofu, and cooked corn vermicelli into the broth. Allow the mixture to simmer for a few minutes, letting the flavors meld together. Taste and adjust the seasoning as needed.
-
Serve:
- Once the flavors are balanced to your liking, ladle the warm soup into bowls and garnish generously with fried shallots on top for added crunch and flavor.
- This dish pairs beautifully with steamed rice or lontong (rice cakes), making it a hearty meal that everyone will enjoy.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 |
| Protein | 15g |
| Carbohydrates | 30g |
| Fats | 15g |
| Fiber | 5g |
| Sodium | Varies (based on seasoning) |
Cooking Tips
- Feel free to add vegetables like spinach or bean sprouts for added nutrition and color.
- Adjust the level of sweetness by modifying the amount of palm sugar according to your preference.
- This dish can be made vegetarian or vegan by ensuring that all ingredients comply with those dietary choices.
Enjoy this delightful dish as a comforting family meal or serve it at gatherings for a taste of Indonesia that will surely impress your guests. Happy cooking!
