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Terik tahu tempe
Terik tahu tempe: Central Javanese tofu and tempeh simmered in spiced coconut milk until thick
Terik is a Central Javanese way of cooking in coconut milk until almost all of it has gone, and around Solo and Yogyakarta terik tahu tempe is a staple of home lunches, Lebaran spreads and the warung nasi where you point at dishes to go on your rice. Tofu and tempeh soak up a sauce of shallots, candlenuts, coriander seed, galangal and palm sugar that reduces to a thick, oily, sweet-savoury coating. Serve with rice, sambal and something green. The usual mistake is stirring too vigorously as it reduces, which breaks the tofu into crumbs, so shake the pan or turn the pieces with a spatula. Chef's tip: steam the tempeh for 10 minutes before cutting it, which removes any bitterness and helps it absorb the sauce.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the spice paste (bumbu)
- 6 shallotspeeled
- 4 cloves garlic
- 1 tsp coriander seedstoasted
- 1 ⅛ in galangalsliced
- 9 oz tempehcut into 3 cm pieces
- 10 ½ oz firm tofucut into 3 cm cubes
- 2 tbsp vegetable oil
- 2 Indonesian bay (salam) leavesor bay leaves
- 1 lemongrass stalkbruised
- 1 ¾ cups coconut milk
- ¾ cup water
- 1 ½ tbsp palm sugargrated
- 1 tbsp tamarind paste
- 1 tsp salt
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Method
0/6 doneStep 1: Blend or pound the 6 shallots, 4 cloves garlic, 3 candlenuts or macadamia nuts, 1 tsp coriander seeds and 1 ⅛ in galangal with 2 tbsp water to a fine paste.
5 minStep 2: Steam the 9 oz tempeh over boiling water for 10 minutes (or simmer for 5 minutes) to remove any bitterness. Drain.
10 minStep 3: Heat the 2 tbsp vegetable oil in a wide pan or wok over a medium heat. Fry the spice paste with the 2 Indonesian bay (salam) leaves and 1 lemongrass stalk for 4–5 minutes, stirring, until it smells sweet and no longer raw and the oil starts to separate.
5 minStep 4: Add the 1 ¾ cups coconut milk, ¾ cup water, 1 ½ tbsp palm sugar, 1 tbsp tamarind paste and 1 tsp salt and stir until the sugar dissolves. Bring to a gentle simmer, stirring so the coconut milk doesn't split.
3 minStep 5: Add the tempeh and 10 ½ oz firm tofu, turning them in the sauce. Simmer uncovered over a medium-low heat for 20–25 minutes, turning gently every few minutes.
25 minStep 6: It is done when the sauce has reduced to a thick, golden paste that clings to the pieces and the oil glistens at the edges; keep turning in the last minutes so it doesn't catch. Remove the leaves and lemongrass and serve with rice.
2 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 24 g
- Carbs
- 14 g
- Fat
- 32 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does terik tahu tempe take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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