Sayur Tempe with Green Chilies (Indonesian Spicy Tempeh and Coconut Milk Stew)
Tempeh is a beloved ingredient in Indonesian cuisine, rich in plant-based protein and offering a hearty texture. This particular dish, Sayur Tempe Cabai Hijau, combines the earthy flavor of tempeh with the creamy richness of coconut milk and the heat of green chilies. It’s an easy and nutritious meal that pairs perfectly with steamed rice. The fragrant blend of spices creates a comforting dish that can quickly become a favorite at your table.
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempeh | 1 block, cut into cubes |
| Green chilies | 10, sliced diagonally |
| Galangal | 2 inches, smashed |
| Bay leaf | 1 leaf |
| Thick coconut milk | 250 ml |
| Cooking oil | Enough for sautéing |
For the spice paste (Bumbu Halus):
| Spice | Amount |
|---|---|
| Shallots | 6 cloves |
| Garlic | 5 cloves |
| Candlenuts | 4 nuts |
| Coriander seeds | 1/2 tsp |
| Cumin seeds | 1/4 tsp |
| Fresh turmeric | 1-inch piece |
| Shrimp paste (terasi) | 1/2 tsp |
| Salt | 1/4 tsp |
| Sugar | 1 tsp |
Instructions:
- Prepare the spice paste: Using a mortar and pestle or a blender, grind the shallots, garlic, candlenuts, coriander seeds, cumin seeds, turmeric, shrimp paste (terasi), salt, and sugar until smooth.
- Sauté the spices: Heat a little oil in a pan. Add the spice paste, smashed galangal, and bay leaf. Sauté until fragrant and the spices release their oils.
- Add the green chilies: Stir in the sliced green chilies and cook for a few minutes until slightly softened.
- Add the tempeh: Toss in the cubed tempeh, stirring to coat it evenly with the spice mixture. Cook for about 3-5 minutes, allowing the tempeh to absorb the flavors.
- Simmer with coconut milk: Pour in the thick coconut milk, and stir well to combine. Let the mixture simmer over low heat, stirring occasionally, until the tempeh is fully cooked and the sauce thickens, about 10-15 minutes.
- Adjust seasoning: Taste the dish and adjust the salt or sugar to your preference.
- Serve: Once the sauce has reduced and the tempeh is well-seasoned, remove the dish from the heat. Serve hot with steamed rice for a satisfying and flavorful meal.
Tips:
- Adjusting the spice level: If you prefer a milder dish, reduce the number of green chilies or remove the seeds.
- Tempeh tips: For a crispier texture, you can fry the tempeh separately before adding it to the stew.
This Sayur Tempe Cabai Hijau is a wholesome and savory dish that’s easy to make, packed with protein, and bursting with bold, fragrant flavors. Whether you’re a fan of tempeh or looking to explore Indonesian cuisine, this recipe is a perfect addition to your weekly meal plan. Enjoy!
