Lodeh TKL (Tempe, Long Beans, and Siam Pumpkin)
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! |
Serving Suggestions: Serve your Lodeh TKL hot with steamed rice for a comforting, flavorful meal. Perfect as a vegetarian main or side dish.
