Bring the authentic taste of Indonesia to your table with this comforting Creamy Tempeh Vegetable Lodeh. Made with overripe tempeh, fresh vegetables, aromatic spices, and rich coconut milk, this traditional stew is packed with bold flavors and makes a hearty meal served over steamed rice.
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📝 Ingredients
* 1 block overripe tempeh, diced
* 5 long beans, cut into pieces
* 1 eggplant, diced
* 5 cm galangal, lightly crushed
* 3 bay leaves
* 5 bird’s eye chilies
* 2 green chilies, sliced
* 3 red chilies, sliced
* 250 ml coconut milk
* 5 shallots, sliced
* 3 garlic cloves, minced
* 1 tsp salt
* 2 tsp sugar
* 1 tsp stock powder
* ½ tsp ground coriander
* Water, as needed
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👩🍳 Instructions
1. Sauté the shallots and garlic until fragrant.
2. Add the tempeh, galangal, and bay leaves, then cook for a few minutes.
3. Pour in enough water to cover the ingredients and bring to a simmer.
4. Add the eggplant, long beans, and sliced chilies.
5. Season with salt, sugar, stock powder, and ground coriander.
6. Cook until the vegetables are almost tender.
7. Slowly stir in the coconut milk and simmer gently, stirring continuously to prevent curdling.
8. Once the stew is hot and creamy, remove from the heat and serve with freshly steamed rice.
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💡 Tips
* 🌶️ Adjust the amount of chilies to your preferred spice level.
* 🥥 Do not let the coconut milk boil vigorously to maintain a smooth, creamy texture.
* 🍚 Best served with hot jasmine or steamed white rice.
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⏱️ Recipe Information
* Prep Time: 15 minutes
* Cook Time: 25 minutes
* Total Time: 40 minutes
* Servings: 4
* Calories: Approximately 380 kcal per serving
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