KOMPAS.com – Tempeh curry is a variation of a traditional Indonesian menu that combines tempeh with coconut milk sauce rich in spices. This dish is suitable for those of you who want to enjoy simple dishes with authentic taste.
The combination of thick coconut milk, spices and pieces of tempeh makes this curry delicious and nutritious. This recipe is easy to follow even for beginners in the kitchen.
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To make the perfect tempeh curry, make sure you use fresh ingredients and follow the steps exactly. Come on, try this practical recipe for your daily menu, quoted from the book “100 Tofu and Tempeh Cooking Menus” by Dra. Ch. Didit Setyawati.
Material
- 400 grams of tempeh, cut into 3 cm cubes
- 3 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 750 ml coconut milk
- 1 piece of glugur acid
Ground Spices:
- 6 red chilies
- 1 tsp coriander
- ¼ tsp cumin
- 1 tsp round pepper
- 3 candlenuts, roasted or fried
- 2 cm turmeric
- 5 cm galangal
- 3 cloves of garlic
- 6 red onions
- Salt and sugar to taste
- Puree all the spice ingredients using a blender or mortar until smooth. Heat a frying pan with a little oil, then saute the ground spices until fragrant.
- Add lime leaves, lemongrass and pieces of glugur acid to the pan. Stir until evenly mixed, then pour in the coconut milk little by little while continuing to stir so that the coconut milk doesn’t break.
- Add the tempeh pieces to the pan after the coconut milk has boiled. Cook over low heat until the tempeh absorbs the spices and the sauce thickens.
- Add enough salt and sugar according to taste. Stir well and let the dish cook completely before removing from heat.
- Remove the tempe curry and serve while warm. This dish is very delicious eaten with warm white rice for lunch or dinner.
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