Green Chili Tofu Tempeh Vegetable Recipe

This green tempeh, tofu, chili/lombok vegetable is commonly called 'don't ndeso' or village vegetables. This vegetable is a daily menu in villages around Central Java. The savory coconut milk and spicy green chili make this dish the most sought after when visiting a village in Central Java. But actually the recipe is very easy you know, you can make it yourself at home.

Ingredients

• Tempeh, diced - 1/2 board
• Gembos tofu, cut 4-5 pieces
• Petai, peeled - 1 board
• Green chilies, cut into slices - 5 pieces
• Thick coconut milk - 200 ml
• Water - 500 ml
• Sugar - to taste
• Salt to taste
• Flavor - to taste
• Cayenne pepper / chili gendot - to taste
• Ground spices:
• Shallots - 3 cloves
• Garlic - 1 clove
• Candlenut, roasted - 2 grains
• Ebi, soak in hot water for a while, drain - 1 tsp
• Other Seasonings:
• Bay leaf - 1 sheet
• Galangal, crushed - 1 thumb segment
• Shallots, thinly sliced ​​- 3 cloves
• Garlic, thinly sliced ​​- 2 cloves
• Brown sugar - 1 tsp
• Buy ingredients and cooking utensils

Plans

• Saute ground spices, galangal and bay leaf until fragrant.
• Add the sliced ​​onion and garlic and brown sugar, stir until the onions are wilted. Add tempeh, mix well.
• Add water until the tempeh is submerged, let it boil and the spices are absorbed.
• Add tofu, petai, green chilies and whole cayenne pepper, mix well. Add thick coconut milk.
• Season with sugar, salt and seasonings, taste test.
• Cook until it boils and the coconut milk shrinks slightly.
• The gravy shrinks quickly because it is absorbed by the tempeh, you can add water as desired.

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