TEMPE in SPICY COCONUT GRAVY

LODEH fin 1

Hi, Readers!

I have this craving for spicy veggie dish, Indonesian style. I want a dish that can supply me a good intake of veggies but also protein, so naturally I go for a dish that uses Tempe.

Tempe is originally from Indonesia, and it is very very healthy too. A lot of recipes required to deep fry the tempe, but I try to keep the healthy food…healthy. That’s why I go for LODEH, which basically mixed vegetables in coconut gravy.

So here we go:

  • Tempe; cut into rectangular
  • Long bean; cut
  • Aubergene; cut widthwise
  • Bean sprout
  • 4cm ginger; cut
  • 4cm galangal; cut
  • 2 tbsp palm sugar
  • 100ml coconut milk, mixed with water
  • Tomato; optional
  • 2 bay leaves
  • 4 chilli padi
  • Oil

Paste:

  • Dry shrimp; soaked
  • 10 shallots
  • 4 garlic
  • 4 candle nuts
  • 10 red chillies
  • 4 chilli padi

lodeh ing

Methods:

  1. Heat the oil in the pan. Shallow fry the shrimp until golden. Set aside.
  2. Make the paste, including the shrimp.
  3. Using the same pan and oil, cook the mix paste until fragrant.
  4. Add in the bay leaves, ginger, and galangal.
  5. Add in the long bean first, and add in a little bit of water.
  6. Add the rest of the veggies, except the tomatoes. Cook them until a little bit soft.
  7. Add in the coconut milk, water, and palm sugar.
  8. Salt & Pepper to taste. Add in the chilli padi.
  9. Optional, you can have the tomatoes add in just right before serving. They have to be fresh, otherwise it will ruin the texture of the gravy.
  10. Serve!

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