Tempe, Long Beans & Siam Pumpkin Lodeh: Creamy Indonesian Coconut Stew

Ingredients:

Ingredients	Quantity
Siam pumpkin (labu siam)	2 medium-sized pumpkins
Tempe	1 block
Long beans (kacang panjang)	1 bunch (approximately 200-300 grams)
For the spice paste:
Garlic cloves	4 cloves
Shallots	4 shallots
Red chili (medium)	1 large
Bird’s eye chili (cabe rawit)	5 small chilies
Fresh turmeric	1 small-sized piece
Galangal (lengkuas)	Small piece, about 1 inch
Additional ingredients:
Kara coconut milk (santan kara)	1 packet (200 ml)
Salt	To taste
Flavor enhancer (penyedap rasa)	Optional, to taste

Instructions:

Steps
1. Thinly slice the tempe, Siam pumpkin, and long beans into bite-sized pieces.
2. Blend together garlic, shallots, red chili, bird’s eye chili, turmeric, and galangal to create a smooth spice paste.
3. Heat a pan and sauté the spice paste until aromatic and fragrant. Add a little water to loosen it up.
4. Add the sliced Siam pumpkin and long beans into the pan. Stir well and cook briefly until they start to soften.
5. Once the vegetables begin to soften, introduce the sliced tempe into the pan and stir to combine with the vegetables.
6. Mix the Kara coconut milk with a little water, then pour this mixture into the pan, stirring well to incorporate.
7. Season with salt and flavor enhancer, adjusting to your taste.
8. Allow the mixture to simmer gently until the vegetables are tender and the flavors have melded together.
9. Once the dish reaches a gentle boil and is fragrant, remove from heat. Your Lodeh TKL is now ready to serve!