Indonesian Vegetable Stew in Coconut Milk
Ingredients
- 10 long beans
- 1 chayote squash
- 1 eggplant
- 1 block steamed tempeh
- 2 kaffir lime leaves
- 2 bay leaves
- 1 thumb-sized galangal, smashed
- 5 large green chilies, sliced
- 20 peeled bean sprouts, optional
- 1 liter thin coconut milk
- 300 ml thick coconut milk
- 2 tablespoons fried Medan anchovies
- Salt, to taste
- Sugar, to taste
- Mushroom seasoning, to taste
- Oil for sautéing, as needed
Ground spices
- 5 large cloves garlic
- 7 large shallots
- 15 bird's eye chilies
- 2 large red chilies
- 3 candlenuts
- 1 cm kaempferia galanga
- 1 thumb turmeric
- 1/2 teaspoon coriander seeds
Preparation
Peel, wash, and cut the vegetables and tempeh.
Sauté the ground spices until cooked, along with kaffir lime leaves, bay leaves, galangal, green chilies, and bean sprouts if using, then add thin coconut milk and bring to a boil.
Add vegetables and tempeh, adding them gradually starting with those that take longer to cook.
Add salt, mushroom seasoning, and fried Medan anchovies.
When vegetables are half-cooked, add thick coconut milk and bring to a boil while stirring to prevent curdling.
Adjust seasoning, then turn off heat and serve.
