Tahu dan Tempe Bumbu Rujak
(Indonesian tofu & tempeh in spicy coconut sauce)
Yield: 4-6 servings
6-7 shallots, chopped
4-5 cloves garlic, crushed
3-5 tbsp Sambal oelek
5-6 candlenuts or almonds
1 tbsp tamarind pulp
1 tsp turmeric powder
2-3 tbsp oil
3 stalks lemongrass, white part only, crushed with a mallet or knife
4-6 Kaffir lime leaves
1" piece Galangal, sliced into thin discs
1 lb tempeh, cubed
1 lb tofu, firm, cubed
2 cups coconut milk
2 tbsp sugar
salt, to taste
Basic Steps: Puree ? Sauté ? Simmer
1. Place the shallots, garlic, sambal oelek, nuts, tamarind and turmeric into a blender or food processor and puree. Add a little water if necessary to bring the ingredients together.
2. Heat the oil in a large saucepan or wok over medium high flame. Add the shallot puree and sauté till fragrant, 3-5 minutes. Add the crushed lemongrass and lime leaves and sauté 1-2 minutes more.
3. Add the tempeh, tofu and coconut milk. Season with sugar and salt, reduce heat and simmer until coconut milk has thickened, 15-20 minutes. Serve with rice.
* The cubed tofu can be deep-fried first if you like. Pre-fried tofu cubes can be found at many Asian markets.
* One medium-sized white onion can be substituted for the shallots.
* Use all tofu or all tempeh if you prefer.
* Ayam Bumbu Rujak: Use one chicken, about 2 1/2 lbs and cut into serving pieces, in place of the tofu and tempeh. The chicken can be browned first in hot oil if you like.
* Telur Bumbu Rujak: Use 6 or 7 hard-boiled eggs in place of the tofu and tempeh.
* This simple vegetarian dish uses tempeh, a fermented soybean cake, that is popular in Indonesian cuisine.
* The lemongrass, lime leaves and galangal are for seasoning and are not meant to be eaten. They can be removed before serving if you like.
Dan's notes: I forgot the galangal. The lemongrass and lime leaves made it very lemoney, and that wasn't so good; I'd cut down the lemongrass.
It is good with one stalk of lemongrass and only a couple lime leaves, and all tofu, no tempeh.