Ingredients
| Ingredient | Quantity |
|---|---|
| Kacang koro (cowpea) | 200 grams |
| Firm tofu | ½ block |
| Tempeh | ½ block |
| Instant coconut milk | 1 small packet |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Roasted coriander seeds | 2 pieces |
| Galangal (laos) | 1 small piece |
| Red curly chilies | 3 pieces |
| Bird’s eye chilies | 10 pieces (to taste) |
| Lemongrass | 1 stalk |
| Bay leaves | 2 leaves |
| Spring onion | 1 stalk |
| Sugar | To taste |
| Salt | To taste |
| Oil | For sautéing |
Instructions
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Prepare the Tofu and Tempeh: Cut the tofu and tempeh into small pieces and fry until golden but not fully cooked. Set aside.
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Sauté the Aromatics: In a pan, heat a little oil over medium heat. Add the ground spices, lemongrass, and bay leaves. Sauté until fragrant.
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Combine Ingredients: Add the pre-cooked tofu, tempeh, and boiled kacang koro to the pan. Stir well and add enough water to cover the ingredients. Cook until everything is tender.
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Add Coconut Milk: Once the ingredients are cooked through, gently stir in the coconut milk. Be careful not to let it boil too vigorously to prevent curdling.
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Season and Finish: Add sugar and salt to taste, adjusting as necessary. Finally, add the sliced spring onion and allow it to simmer for just a minute before removing from heat.
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Serve: Transfer to a serving dish and enjoy this rich, flavorful dish with rice or as part of a larger meal!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 15 grams |
| Fat | 12 grams |
| Carbohydrates | 25 grams |
| Fiber | 5 grams |
This delightful dish marries the nutty flavors of kacang koro with the creaminess of coconut milk and the robust taste of tempeh and tofu, creating an ultimate culinary experience that’s both nourishing and satisfying. Enjoy!