Indonesian Tofu Tempeh Beef Skin Stew
Ingredients
- 2 large tofu
- 1 medium tempeh block
- 250g boiled beef skin
- 2 bunches water spinach
- 1 liter coconut milk
Ground spices
- 5 cloves garlic
- 8 shallots
- 5 large red chilies
- 15 bird's eye chilies
- 5 roasted candlenuts
Other spices
- 3 cm galangal
- 4 bay leaves
- 1 teaspoon coriander powder
- Whole bird's eye chilies to taste
- Sugar to taste
- Salt to taste
- Pepper to taste
- Stock powder to taste
Preparation
Fry all the ground spices until cooked, then grind them with coriander powder until smooth.
Boil water, add the ground spices along with galangal and bay leaves, and wait until it boils.
Add the cut tofu, tempeh, beef skin, and whole bird's eye chilies, and stir briefly.
Add the coconut milk and season with sugar, salt, pepper, and stock powder.
Taste and adjust seasoning, then add the cut water spinach, remove from heat, and serve.
