Spicy Coconut Tempeh, Eggplant & Chicken Liver Stew

Sayur Tempe, Eggplant & Chicken Livers

Ingredients

• 5 chicken livers (boiled)
• 1 block of tempeh (cut into pieces)
• 1 eggplant (cut into pieces)
• 3 cloves of garlic
• 4 shallots
• A pinch of coriander seeds
• 2 roasted candlenuts
• A small amount of roasted shrimp paste
• Enough bird’s eye chilies
• 2 red chilies
• 1 inch of galangal (bruised)
• 2 bay leaves
• 2 kaffir lime leaves
• Enough palm sugar (or 2 tablespoons of melted palm sugar)
• 1/2 tablespoon of granulated sugar
• Salt and powdered broth to taste
• 1 tablespoon of Worcestershire sauce
• 500 ml medium-thick coconut milk
• Water as needed

Instructions

1. Prepare the Spice Paste:

   • Blend the garlic, shallots, candlenuts, coriander seeds, bird’s eye chilies, red chilies, and roasted shrimp paste into a smooth paste.

2. Sauté the Spices:

   Related Articles

   • 
     Spicy Indonesian Yellow Chicken with Basil
   • 
     Sweet & Savory Teriyaki Chicken Sausage Stir-Fry
   • 
     Crispy Chicken Potato Malkist Delights
   • 
     Indonesian Sweet and Spicy Chicken Stir-Fry
   • 
     Crispy Indonesian Overnight Fried Chicken
   • 
     Indonesian Butter Chicken Stir-Fry
   • Heat a little oil in a pan and sauté the spice paste until fragrant.
   • Add the bay leaves, kaffir lime leaves, and galangal. Continue to sauté for a few more minutes to release the aromas.

3. Add Liquid and Seasonings:

   • Pour in enough water to cover the ingredients and bring to a boil.
   • Add the palm sugar, granulated sugar, salt, powdered broth, and Worcestershire sauce. Stir well to dissolve the seasonings.
   • Once the mixture comes to a boil, pour in the coconut milk. Stir constantly to prevent the coconut milk from separating.

4. Simmer the Main Ingredients:

   • Taste the broth and adjust the seasoning if necessary.
   • Add the boiled chicken livers, tempeh, and eggplant pieces into the boiling broth.
   • Reduce the heat to a simmer and cook over low heat, stirring occasionally. Allow it to cook for a longer time so that the flavors can fully develop and the ingredients can absorb the spices.

5. Final Touches:

   • Once the ingredients are tender and the flavors have melded together, the dish is ready to be served.
   • Serve hot with steamed rice or as a hearty side dish to complement your meal.

Tips:

• Ensure to stir the dish occasionally while simmering to prevent sticking and ensure even cooking.
• The longer the dish cooks on low heat, the more flavorful it becomes as the ingredients absorb the spices.
• Adjust the number of chilies according to your preferred level of spiciness.

Enjoy your delicious and aromatic Sayur Tempe, Eggplant & Chicken Livers, a delightful fusion of Indonesian flavors that will bring warmth and satisfaction to your table!