Ingredients:
| Main Ingredients | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 block (papan) |
| Tofu (firm, cut into pieces) | 1 block (papan) |
| Small shrimp (peeled) | 1/4 cup (small-sized) |
| Galangal (laos), smashed | 2-inch piece |
| Kaffir lime leaves (daun salam) | 3 leaves |
| Coconut milk (santan) | 1 sachet |
| Rawit chili (small bird’s eye chili) | 200 grams (both green and red) |
| Salt | To taste |
| Sugar | To taste |
Ground Spices (Bumbu Halus)
| Spice | Quantity |
|---|---|
| Garlic (bawang putih) | 8 cloves |
| Red onion (bawang merah) | 7 cloves |
| Candlenuts (kemiri) | 2 nuts |
| Large red chili (cabe merah besar) | 2 pieces |
Instructions:
-
Prepare Ingredients:
- Rinse the shrimp thoroughly and set aside.
- Cut the tofu and tempe into small cubes.
-
Prepare the Spice Paste:
- In a mortar and pestle, grind the garlic, red onion, candlenuts, and large red chilies into a smooth paste.
-
Sauté the Spice Paste:
- Heat a bit of oil in a pan over medium heat. Add the ground spice paste and sauté for about 1 minute, until fragrant and cooked through. Set aside.
-
Cook the Tofu and Tempe:
- In a large pot, bring water to a boil. Add the tofu and tempe, cooking until both are fully heated through and slightly tender.
-
Add the Shrimp:
- Once the tofu and tempe are cooked, add the shrimp to the pot. Let it simmer until the shrimp turns pink and is cooked through.
-
Add the Spices:
- Stir in the sautéed spice paste into the pot with the tofu, tempe, and shrimp. Add the smashed galangal and kaffir lime leaves (daun salam) for added flavor.
-
Simmer the Stew:
- Allow the stew to come to a boil. Season it with sugar and salt to balance the flavors. Stir well.
-
Add Chilies and Coconut Milk:
- Toss in the whole rawit chilies (both red and green). Pour in the coconut milk and stir the mixture gently to combine.
-
Final Cooking:
- Simmer the stew until the coconut milk is fully cooked and the flavors meld together. Be sure to stir occasionally to prevent the coconut milk from separating.
-
Taste and Serve:
- Taste and adjust the seasoning, adding more salt or sugar if necessary. Once satisfied with the flavor, the dish is ready to be served hot with steamed rice.
Nutritional Information (Approximate Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Cholesterol | 50 mg |
| Sodium | 350 mg |
| Sugar | 2 g |
Sayur Lodeh with Tempe, Tofu, and Cabe Rawit is a hearty and spicy Indonesian coconut milk-based stew. It brings together tender tempe, tofu, and shrimp, all infused with the rich flavors of ground spices, fresh galangal, and kaffir lime leaves. The dish is finished with a generous helping of rawit chilies and coconut milk, offering a satisfying balance of heat and creaminess.
Enjoy this dish as a comforting side or a main dish paired with steamed rice!