Tempe and Katuk Leaves in Coconut Turmeric Stew (Sayur Kuning)

Sayur Kuning Tempe Daun Katuk (Yellow Vegetable Stew with Tempe and Katuk Leaves)

Ingredients

Spice Paste (Bumbu Halus)

Instructions:

1. Prepare the Spices:
   Start by preparing the spice paste. In a blender or mortar, grind the turmeric, candlenuts, garlic, and shallots into a smooth, fragrant paste. Set this aside.

2. Saute the Spice Paste:
   Heat a pan over medium heat and add a little oil. Sauté the ground spice paste until the aroma becomes fragrant. This step is essential for unlocking the full flavors of the spices.

3. Add Water:
   Once the spice paste is fragrant, pour in enough water to create a broth. Bring this to a boil.

4. Cook the Tempe and Chili:
   Add the sliced tempe and red chili into the pot. Stir everything together and let the ingredients cook, allowing the tempe to absorb the flavor of the spice mixture.

5. Add the Boiled Katuk Leaves and Coconut Milk:
   Once the water has reduced slightly and the tempe has begun to absorb the spices, add the boiled katuk leaves into the pot. Stir gently to mix the greens with the other ingredients. Then, pour in the coconut milk (Kara) and stir to combine. Let everything simmer together for another 2-3 minutes.

6. Final Seasoning:
   Season with salt and other preferred seasonings to taste. Adjust the consistency of the sauce by adding more water if necessary.

7. Serve and Enjoy:
   Once the mixture has cooked through and the flavors have melded together, remove from heat. Serve the Sayur Kuning Tempe Daun Katuk warm, accompanied by steamed rice or as a side dish with your favorite main course.

Nutritional Information (Approximate per serving):

This dish is a wonderful blend of flavors, with the earthy taste of tempe and the refreshing bite of katuk leaves in a creamy coconut broth. It’s a simple yet delicious vegetable stew perfect for everyday meals!