Indonesian Tempeh Stew with Whole Chilies
Ingredients
- 500 g tempeh
- 300 g beef skin
- 100-150 g red bird's eye chilies
- 100 g petai beans
- 3 stalks lemongrass
- 8 kaffir lime leaves
- 5 bay leaves
- 1.5 liters water
- 200 ml thick coconut milk
- 1 small packet Royco chicken stock
- Salt and sugar to taste
- Oil for sautéing
Spice paste
- 12 shallots
- 8 garlic cloves
- 5 candlenuts, toasted
- 25 red bird's eye chilies
- 3 cm galangal
- 3 cm ginger
- 1 tablespoon coriander seeds
- 1 teaspoon black pepper
- 1 tablespoon dried shrimp
Preparation
Sauté the ground spice paste with lemongrass, kaffir lime leaves, and bay leaves until fragrant, then add water and bring to a boil.
Boil for 5-8 minutes to enhance the spice aroma, then add tempeh and beef skin along with Royco chicken stock, salt, and sugar.
Cook for 5-8 minutes until the tempeh and beef skin are tender.
Add coconut milk, petai beans, and red bird's eye chilies, stirring continuously to prevent curdling, and turn off the heat when the chilies wilt, then taste and adjust seasoning.
The tempeh stew with whole chilies is ready to serve.
Notes
This dish has a white broth that may seem mild but offers a spicy surprise from the whole chilies. It serves 7-8 people.
