Sayur Tempe (Tempeh Coconut Soup)
Ingredients
250 grams tempeh,cut into 1½ x 1½ cm cubes
1 tomato,cut into chunks
1 salam (indonesian bay leaf)
1 cm galangal,crushed
100 ml water
1¾ teaspoons salt
1½ teaspoons sugar
600 ml coconut milkfrom ½ coconut
2 tablespoons cooking oilfor sautéing
sliced spices blend:
5 cloves shallot
3 cloves garlic
3 red chili peppers
2 green chili peppers
Cooking Steps
- Heat cooking oil in the pan. Sauté sliced spices blend, tomato, salam leaf, and galangal until fragrant.
- Add in tempeh. Stir well. Add salt and sugar. Stir well.
- Pour in water. Cook until the liquid is reduced.
- Pour in coconut milk. Stir it until boiling. Remove from heat.
- Sayur Tempe (Tempeh Coconut Soup) is ready to serve.