Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 block (approximately 200g), fried until lightly crisp |
| Tahu (tofu) | 5 pieces, fried |
| Kacang panjang (long beans) | 10 pieces |
| Spices: | |
| Garlic | 4 medium cloves, smashed and sliced |
| Shallots | 6, sliced |
| Galangal | 1 thumb-sized piece |
| Bay leaves | 3 leaves |
| Green chilies | A handful, sliced diagonally |
| Red bird’s eye chilies | 5 pieces |
| Coconut milk | 65 ml (preferably Kara brand) |
| Salt | To taste |
| Black pepper | A pinch |
| Water | As needed |
| Cooking oil | For sautéing |
Instructions
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Sauté Aromatics: In a pan, heat a splash of cooking oil over medium heat. Sauté the garlic, shallots, green chilies, and bay leaves until fragrant, about 2-3 minutes. Add the galangal and sauté for an additional minute.
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Add Coconut Milk: Pour in the coconut milk and stir briefly to combine. Gradually add water to reach your desired consistency.
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Incorporate Main Ingredients: Add the fried tempe and tofu, followed by the long beans. Stir gently to combine.
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Season and Cook: Season with salt and black pepper. Allow the mixture to simmer, stirring occasionally, until the flavors meld and the long beans are tender but still crisp.
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Taste and Adjust: Taste the dish and adjust seasoning if necessary.
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Serve: Your Jangan Ndeso is ready to be served! Enjoy it warm, but be careful—it’s so delicious you might find yourself going back for seconds!
This vibrant dish captures the essence of Gunungkidul’s culinary heritage, making it an ultimate addition to your dining table!