Indonesian Tempeh Stew with Coconut Milk
Ingredients
- 1 block tempeh
- 2 clusters peeled petai beans
- 10 green beans
- 2 lemongrass stalks
- 400 ml coconut milk from 1/3 grated coconut
- 200 ml water
- Salt to taste
- Sugar to taste
- Pepper to taste
- Seasoning (optional)
- 2 tablespoons oil
Spice paste
- 5 shallots
- 4 garlic cloves
- 2 roasted candlenuts
- 1/4 teaspoon shrimp paste
Preparation
Heat oil and sauté the spice paste until fragrant.
Add water, lemongrass, tempeh, petai beans, and green beans.
Finally, add coconut milk, salt, sugar, pepper, and seasoning if desired.
Adjust seasoning to taste and remove from heat.
Tips
Can add chili pieces for adults.
