Spicy Lodeh Tempeh with Fresh Vegetables in Coconut Milk
Lodeh Tempe and Vegetables (Spicy)
Description: This delightful Indonesian dish combines the earthy flavor of tempeh with a medley of fresh vegetables, all simmered in a rich and spicy coconut milk broth. Perfect served with steamed white rice, it embodies the vibrant essence of Indonesian cuisine.
Ingredients
| Component | Ingredients |
|---|---|
| For the Lodeh | – 1/2 block of medium-sized tempeh |
| – 5 strands of long green beans | |
| – 1 carrot | |
| – 1/4 cabbage | |
| – 1 tomato | |
| – 1 finger-length piece of galangal, smashed | |
| – 3 leaves of salam (Indonesian bay leaves), crushed | |
| – 1 leaf of lime (scented leaf), crushed | |
| – 1 small pack of coconut milk (Kara) | |
| – 1 tablespoon of palm sugar | |
| – 1 tablespoon of salt | |
| – Cooking oil and water as needed | |
| Spice Paste | – 5 shallots |
| – 4 cloves of garlic | |
| – 2 large red chilies | |
| – 10 bird’s eye chilies | |
| – 3 candlenuts | |
| – 1 teaspoon of coriander seeds | |
| – 2 teaspoons of dried shrimp |
Instructions
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Prepare the Spice Paste: Begin by blending the shallots, garlic, red chilies, bird’s eye chilies, candlenuts, coriander seeds, and dried shrimp until you achieve a smooth paste.
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Sauté the Aromatics: In a large pot, heat some oil over medium heat. Add the spice paste and sauté until fragrant, about 2-3 minutes.
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Add Vegetables and Tempeh: Pour in enough water to create a broth. Add the smashed galangal, crushed lime leaves, crushed salam leaves, tempeh, long green beans, and carrots. Allow to simmer until the vegetables are almost tender.
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Incorporate Remaining Ingredients: Stir in the tomato, cabbage, coconut milk, palm sugar, and salt. Adjust the seasoning to taste and let simmer until all ingredients are cooked through.
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Serve: Enjoy your Lodeh Tempe warm, ideally alongside fluffy white rice for the ultimate experience.
Indulge in the comforting flavors of this traditional dish that beautifully balances spice and freshness! 😋
