Savory Javanese Tofu and Tempeh Stew with Coconut Milk
Senggek Tahu Tempe Jogja
Introduction:
Senggek Tahu Tempe is a delightful traditional dish from Yogyakarta, showcasing the rich flavors of tofu and tempeh complemented by a fragrant coconut broth. This recipe promises a unique taste that balances savory, sweet, and slightly salty notes, making it a perfect accompaniment to steamed rice or enjoyed on its own.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 10 pieces | Tempe wrapped in banana leaves |
| 10 pieces | Tofu |
| 1/2 cup | Grated coconut |
| As needed | Water |
| Spices: | |
| 3 cloves | Garlic |
| 5 cloves | Shallots |
| 1/4 teaspoon | Coriander |
| 2 leaves | Salam leaves |
| 2 slices | Galangal |
| To taste | Jaggery (palm sugar) |
| To taste | Salt |
Instructions:
-
Prepare the Spice Paste:
Begin by grinding the garlic, shallots, and coriander into a fine paste. This mixture will serve as the aromatic base for your dish. -
Prepare the Tofu and Tempeh:
Cut the tofu and tempeh into your preferred shapes; you may leave them whole if desired. -
Cook the Ingredients:
In a pot, add enough water to fully submerge the tofu and tempeh. Incorporate the galangal slices, salam leaves, jaggery, and salt. Bring to a boil and simmer until the ingredients are well-cooked and the flavors meld together, allowing the broth to reduce slightly. -
Make the Coconut Milk:
Prepare the coconut milk according to your desired consistency for the broth. -
Combine and Cook:
Add the coconut milk to the pot, cooking until it reaches a gentle boil. Taste and adjust the seasoning as needed to ensure a balance of flavors. -
Serve:
Enjoy this dish warm, garnished with fresh herbs if desired. Senggek Tahu Tempe offers a rich, savory experience with a hint of sweetness, true to Javanese culinary tradition.
Nutritional Information:
(Adjust based on specific ingredients used.)
Indulge in this authentic dish that reflects the heart of Javanese cooking, perfect for sharing with family and friends!
