Lengkuas Tempeh Stew in Coconut Milk
Course: SidesCuisine: Indonesian, MalayServings
4-6
servingsPrep time
15
minutesCooking time
45
minutesThis tempeh stew aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.
Ingredients
2 tablespoon Emile Noel cooking oil
2 kaffir lime leaves
1 lemongrass, cut and bruised
100 ml water
500 gram Farm Foodies Tempeh, cut into bite sizes, deep fried
- Grind the following into spice paste
100 gram shallot
4 cloves garlic
5 Sunria Cashew nuts, soaked
2 teaspoon Wonder Wilderfarm Lengkuas Powder
2 teaspoon Sonnentor Coriander Whole
1 teaspoon Sunria Arenga Sugar
1 teaspoon Sunria Bamboo Roasted Seasoning
Directions
- Heat oil and sauté spice paste until fragrant, about 3-5 minutes.
- Add bay leaves, kaffir lime leaves, and lemongrass, cook for another 3-5 minutes.
- Add water and bring to boil, then add coconut milk and fried tempeh. Reduce heat, and simmer until the sauce has reduced and clings to tempeh.
- Turn off heat, and serve with steamed rice.
Notes
- In medicine, lengkuas/galangal can relieve stomach aches, colds and antibacterial agents.