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Tempeh Stewed in Coconut Milk and Spices Recipe – Resep Gulai Tempeh

Tempeh Stewed in Coconut Milk and Spices - Gulai Tempeh

Tempeh Stewed in Coconut Milk and Spices Recipe – Resep Gulai Tempeh

A Sumatran dish using protein-rich tempeh stewed with vegetables in a rich coconut gravy.

Ingredients :

  • 2 cups (500 ml) thick coconut milk
  • 2 cloves
  • 4 cakes tempeh (2 lbs/ 1 kg in total), cubed
  • 8 oz (250 g) tapioca leaves, spinach or water spinach (kangkung)
  • 1/2 teaspoon salt
  • 1 spring onion, thinly sliced, to garnish
  • 1 to 2 red finger-length chilies, deseeded and diced, to garnish

Spice Paste

  • 1 teaspoon white peppercorns
  • 11/2 in (4 cm) fresh turmeric, peeled and sliced, or 11/2 teaspoons ground turmeric
  • 1 in (21/2 cm) fresh ginger, peeled and sliced
  • 4 cloves garlic, peeled
  • 1 tablespoon shaved palm sugar or dark brown sugar

Method :

  1. Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning.
  2. Bring the coconut milk to a boil in a saucepan. Add the Spice Paste, cloves, tempeh and tapioca leaves or spinach and bring to a boil again. Reduce the heat to low and simmer uncovered, until the vegetables are tender and the sauce has thickened, 7 to 10 minutes. Season with the salt and garnish with freshly sliced spring onion and chili.

Serves 4 to 6
Preparation time : 20 mins
Cooking time : 15 mins

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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen

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See also Indonesian Recipe “Fern Tips or Asparagus in Coconut Gravy Recipe – Resep Gulai Daun Pakis”