Savory Labusiam and Tempe Coconut Stew: A Flavorful Indonesian Delight

Lodeh Labusiam and Tempe: A Simple Delight

Begin by preparing the labusiam and tempe, cutting them into even-sized cubes to ensure uniform cooking. Thinly slice the red onions, garlic, and large chilies, keeping the diced tomato aside for later.
For the coconut milk, use freshly grated coconut if available, preparing both thick and regular coconut milk to create a rich flavor profile in the dish.
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Heat a generous amount of oil in a pot over medium heat. Sauté the sliced onions, garlic, and chilies until fragrant and golden, adding salt to enhance the flavors.
Once the aromatics are nicely cooked, add the diced tempe and labusiam. Cook until they reach a semi-cooked state, allowing their flavors to meld together.
Pour in the regular coconut milk and bring the mixture to a gentle boil, stirring occasionally. After it reaches a boil, add the thick coconut milk, stirring gently to prevent curdling.
As the dish simmers, let the coconut milk reduce until it reaches a desired consistency. Finally, stir in the diced tomato and allow it to soften slightly before serving.
Your delicious Lodeh Labusiam and Tempe is now ready to be enjoyed! Serve warm and savor this comforting dish with steamed rice.