For this coconut soup, tempeh can be fried quickly to get rid of its unpleasant smell. this sayur tempe (tempeh coconut soup) will be an exceptional soup dish for you to cook at home.
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.
Dina
Dina
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