Tempe and Tahu Orem Recipe
Ingredients:
- Tempe: 1 block
- Tahu (Tofu): 8 cubes
- Ground Spices:
- 5 shallots
- 4 garlic cloves
- 1 thumb-sized piece of turmeric
- Kencur (to taste, optional)
- 3 candlenuts
- Coriander (to taste)
- Galangal (crushed)
- Herbs and Seasonings:
- 2 bay leaves
- 2 kaffir lime leaves
- Bird’s eye chili (to taste)
- Coconut milk (preferably Kara brand)
- Salt and sugar (to taste)
Instructions:
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Prepare the Tempe and Tofu:
- Cut the tempe into bite-sized pieces and set aside.
- Fry the tofu cubes until they are half-cooked, then set aside.
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Prepare the Spice Paste:
- In a pan with a little oil, lightly fry the ground spices: shallots, garlic, turmeric, kencur (if using), candlenuts, and coriander until aromatic. Remove from heat and allow to cool, then grind into a fine paste.
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Cook the Dish:
- Heat a pan with a bit of oil over medium heat. Add the ground spice paste and cook until it becomes fragrant.
- Add the tempe and tofu to the pan, mixing well with the spices.
- Pour in enough water to cover the ingredients, and add the bay leaves, kaffir lime leaves, and the crushed galangal.
- Once it comes to a boil, add the coconut milk and stir gently. Season with salt, sugar, and a bit of seasoning to taste.
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Simmer and Serve:
- Continue to simmer the dish, stirring occasionally to ensure the coconut milk does not separate.
- Once the flavors are well-blended and the dish has thickened, remove from heat.
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Serve:
- Your Tempe and Tahu Orem is now ready to be served. Enjoy it hot with steamed rice.
This Tempe and Tahu Orem is a delightful blend of savory and aromatic flavors, perfect for any meal. The combination of fried tofu and tempe, enriched with a rich spice paste and creamy coconut milk, makes for a comforting and delicious dish.
