Indonesian tempe recipes
Spicy Coconut Tempe Stew with Fresh Chilies
Lodeh Putih Tempe Gembos (Spicy White Tempe Stew)
This delightful dish features tender cubes of tempe gembos simmered in a rich, spicy coconut milk broth, making it a perfect complement to rice or as a hearty standalone meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe gembos (cubed) | 2 blocks (about 400g) |
| Green chilies (sliced) | 5 (serrano or similar) |
| Red chilies (sliced) | 5 |
| Bird’s eye chilies (sliced) | 10 |
| Shallots (sliced) | 5 |
| Garlic (sliced) | 5 |
| Galangal (crushed) | 1 thumb-sized piece |
| Bay leaf | 1 |
| Kaffir lime leaf | 1 |
| Coconut milk | 400 ml |
| Sugar | To taste |
| Salt | To taste |
| Seasoning (optional) | To taste |
Instructions
- In a pan over medium heat, sauté the sliced shallots and garlic until fragrant and golden brown.
- Add the cubed tempe gembos and a splash of water, stirring to combine. Cook until the tempe starts to absorb the flavors.
- Incorporate the bay leaf, kaffir lime leaf, galangal, and all the sliced chilies into the pan, mixing well.
- Pour in the coconut milk, stirring gently. Season with sugar, salt, and any additional seasoning you prefer. Adjust to taste.
- Bring the mixture to a gentle boil, then reduce the heat. Allow it to simmer until the flavors meld together and the tempe is tender.
- Once cooked, remove from heat and serve hot. Enjoy with steamed rice or on its own!
Happy Cooking!
