Spicy Tofu and Potato Curry with Coconut Milk

Sayur Tahu Cabe Kentang

Ingredients:

• Tofu (fried) – quantity to taste
• 3 green chilies, sliced diagonally

Spice Blend:

• 3 candlenuts
• 3 red curly chilies
• 4 cloves of shallots
• 3 cloves of garlic
• Salt to taste
• Sugar to taste
• Flavor enhancer (optional)
• 1/2 pack of Kara coconut milk
• Water
• 1 bay leaf
• 1 stalk of lemongrass, crushed

Instructions:

1. Prepare the Spice Blend: Grind the shallots, garlic, and candlenuts using a mortar and pestle or a blender until you get a smooth paste.

2. Sauté the Spice Blend: Heat a sufficient amount of cooking oil in a wok over medium heat. Add the ground spice blend and sauté until fragrant. Then add the bay leaf and crushed lemongrass to enhance the aroma.

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3. Add Water and Cook: Pour in enough water to the wok and bring it to a boil.

4. Combine Ingredients: Once the water is boiling, add the sliced green chilies and the pre-fried tofu. Season with salt, sugar, and optional flavor enhancer to your taste. Stir well and taste to adjust the seasoning if necessary.

5. Add Coconut Milk: Finally, add the Kara coconut milk to the mixture, stirring continuously. Let it cook for a few more minutes until well combined and the sauce slightly thickens.

6. Serve: Once done, remove from heat and serve your Sayur Tahu Cabe Kentang hot with steamed rice.

Enjoy this delightful Indonesian dish, which perfectly balances the spiciness of chilies, the creamy richness of coconut milk, and the satisfying texture of tofu. Perfect for a comforting meal any day!