Indonesian Taro Stem and Tempeh Stew
Ingredients
- 10 taro stems
- 1/2 block tempeh
- 500 ml thick coconut milk
Spice paste
- 5 cloves garlic
- 8 shallots
- 4 roasted candlenuts
- 2 large red chilies
- 20 bird's eye chilies
- 1 tablespoon coriander powder
Other spices
- 3 cm galangal, smashed
- 3 bay leaves
- Sugar, to taste
- Salt, to taste
- Pepper, to taste
- Stock powder, to taste
Preparation
Peel, cut, wash, and blanch taro stems briefly to remove sap; set aside
Sauté the spice paste with galangal and bay leaves until fragrant and cooked, add water as needed and bring to a boil
Add tempeh and cook briefly, then add the prepared taro stems and coconut milk, season with sugar, salt, pepper, and stock powder
Adjust taste while stirring occasionally to prevent coconut milk from splitting, cook until taro stems are tender, then remove from heat and serve
