Ingredients
- 1 slab of tempeh, cut into cubes
- 5 fermented tofu, cut into cubes
- 3 bay leaves
- 1 thumb-sized piece galangal, crushed
- 3 ½ glasses of coconut milk
- 3 tbsp salted black bean paste
- 1 glass of thick coconut milk
- 1/ tsp salt
- Sugar
- Oil
Slice finely
- 2 garlic cloves
- 5 shallots
- 5 large red chilies
- 5 large green chilies
This family dish is a fusion of Chinese and Javanese cooking. My grandmother always served this with potato cakes, and even now my mother serves potato cakes as an accompaniment to this dish.
Steps
- Sauté garlic and shallots until tender. Add bay leaves and galangal, stir until fragrant. Add sliced red and green chilies, stir until tender.
- Add tempeh and tofu. Cook while stirring occasionally until chilies tender.
- Pour in thin coconut milk. Add black bean paste, taste the dish. Sprinkle in salt and sugar to your liking. Cook until coconut milk is reduced.
- Add thick coconut milk, stir evenly. Cook until coconut milk thickens. Remove from heat. Serve.
Tips & Trik
Hati-hati saat membubuhkan garam, cicipi setelah memasukkan tauco karena tauco sendiri sudah memberikan rasa asin.
