Senggek Tahu Tempe Jogja Recipe
Senggek Tahu Tempe, a delightful dish originating from Jogja, Indonesia, is a harmonious blend of tofu and tempeh that is both nourishing and bursting with flavor. This recipe encapsulates the essence of Javanese cuisine, characterized by its rich, savory, slightly sweet, and aromatic profile. Perfect as a side dish or a main course, Senggek Tahu Tempe can be enjoyed with steamed rice and a sprinkle of fresh herbs.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (wrapped in leaves) | 10 pieces |
| Tofu | 10 pieces |
| Grated Coconut | ½ coconut |
| Water | As needed |
| Spices: | |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Coriander | ¼ teaspoon |
| Salam Leaves | 2 leaves |
| Galangal | 2 slices |
| Brown Sugar | To taste |
| Salt | To taste |
Instructions
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Prepare the Spices: Begin by crushing the garlic, shallots, and coriander together in a mortar and pestle or food processor until you achieve a fine paste. This aromatic mixture will form the foundation of your dish.
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Cut the Tofu and Tempeh: Slice the tofu and tempeh into your desired shapes. You can choose to keep them whole for a rustic presentation or cut them into smaller pieces for quicker cooking.
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Boil the Ingredients: In a pot, combine the sliced tofu and tempeh with enough water to submerge them. Add the galangal, salam leaves, brown sugar, and salt. Bring the mixture to a boil, allowing it to cook until it reaches a gentle simmer. Let it simmer until the flavors meld, and the water reduces, ensuring that the spices are well absorbed.
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Prepare the Coconut Milk: Depending on how much broth you prefer, prepare the grated coconut by mixing it with a suitable amount of water. Squeeze the mixture to extract the coconut milk, straining it through a fine sieve or cloth to separate the liquid from the solids.
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Combine and Cook: Add the extracted coconut milk to the pot with the tofu and tempeh. Allow the mixture to boil once more. Taste the broth, and adjust the seasoning by adding more salt or sugar as per your preference.
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Serve: Once the dish reaches the desired consistency and flavor balance, remove it from the heat. Senggek Tahu Tempe should be served hot, with its luscious broth, alongside steamed rice or as part of a larger spread of Javanese dishes.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 10g |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Carbohydrates | 10g |
| Fiber | 4g |
| Sugars | 3g |
| Sodium | 250mg |
This Senggek Tahu Tempe recipe is a testament to the delightful flavors of Javanese cuisine, showcasing the beautiful balance of sweet, salty, and umami elements that make it truly special. Whether you are revisiting this traditional dish or trying it for the first time, the warm, inviting aroma of this dish will surely make it a family favorite. Enjoy your culinary journey with this vibrant and wholesome recipe!
