Indonesian tempe recipes
Savory Yellow Tofu and Tempeh Stew with Coconut Milk
Tahu Tempe Bumbu Kuning (Yellow Spiced Tofu and Tempeh)
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu | 200g |
| Tempeh | 200g |
| Garlic | 2 cloves |
| Shallots | 4 pieces |
| Candlenuts | 3 pieces |
| Turmeric | 1 thumb-sized |
| Salt | to taste |
| Sugar | to taste |
| Galangal | 1 thumb-sized |
| Bay leaves | 2 leaves |
| Coconut milk | 200ml |
Instructions
- Begin by grinding the garlic, shallots, candlenuts, and turmeric into a smooth paste using a mortar and pestle or a food processor. This aromatic mixture will form the base of your dish.
- Heat a generous amount of oil in a pan over medium heat and sauté the ground spice paste until fragrant. Add the bay leaves and galangal, allowing them to infuse their flavors.
- Gradually add water to the pan and bring it to a boil. Once boiling, gently add the cubed tofu and tempeh, ensuring they are submerged in the fragrant broth.
- After a few minutes of simmering, stir in the coconut milk and adjust the seasoning with salt and sugar to taste. Let it cook for a few more minutes, allowing the flavors to meld.
- Once ready, serve your Tahu Tempe Bumbu Kuning hot, garnished with fresh herbs if desired, and enjoy this delightful dish alongside steamed rice for an ultimate culinary experience.
