Indonesian Vegetable Curry in Coconut Milk

Also known as "Sayur Lodeh". But this time around, I cooked it with Tempe Semangit. What is Tempe Semangit?

Since I made tempeh myself, oftentimes I have forgotten I had some stocks in the fridge (forgive this mommy's brain). Normally, tempeh can be kept in the fridge for a maximum of 4 days for best taste, otherwise it will get bad. People call this kind of tempe as Tempe Semangit (old/rotten/overripe tempeh). But, many people just throw it away in the dustbin. If you are one of them, then DON'T do it again. Yes, you hear me!

Not many know that this tempeh is still safe to consume and in fact, for some Indonesian dishes, tempe semangit is one of the key ingredient. And today, I am going to share one of the famous dishes from Indonesia with tempe semangit.

Trust me, it tastes super delicious..

Main Ingredients

Tempe semangit

Petai (stinky beans)

Young jack fruit

(optional) Sliced beef

Note : if you don't have the ingredients like me, you can substitute with long beans, chokos, cabbage, etc. But definitely having tempe semangit will enhance the flavour of this soup.

Ground Spices (use food processor)

Garlic

Shallots

Candlenut (kemiri)

Belacan (terasi)

Galangal (laos)

Kaemferia galanga (kencur)

Coriander (ketumbar)

Cooking Spices

Kaffir lime leaves (daun jeruk purut)

Bay leaves (daun salam)

Coconut milk

Water

Salt

Sugar

Cooking method

1. Heat 2 Tbsp oil in a cooking pan. Once it is hot enough, put all the ground spices and cook until fragrant.

2. Put all the cooking spices and main ingredients in the pan and stir well. Once it boils, turn down the heat and let it simmer for 15 minutes. Turn off the heat.

3. (This step is optional) When it cools down, leave it overnight in the fridge and consume it tomorrow. I personally like to eat it after keeping it overnight. The veggies have absorb all spices and gives a strong flavour of this dish.

TempeLodeh_IG

#tempe #tempesemangit