Creamy Overripe Tempeh Vegetable Lodeh

This classic Indonesian dish uses overripe tempeh as the star ingredient, offering a deeper savory taste. Fresh vegetables and chilies complement the creamy coconut broth for a delicious and satisfying meal.

📝 Ingredients:

• 1 block overripe tempeh, diced

• 5 long beans

• 1 eggplant

• 5 cm galangal, crushed

• 3 bay leaves

• 5 bird’s eye chilies

• 2 green chilies

• 3 red chilies

• 250 ml coconut milk

• 5 shallots

• 3 cloves garlic

• 1 tsp salt

• 2 tsp sugar

• 1 tsp stock powder

• ½ tsp ground coriander

• Water as needed

👩‍🍳 Instructions:

Sauté shallots and garlic until softened and fragrant.

Add overripe tempeh, bay leaves, and galangal.

Cook while stirring for several minutes.

Add enough water to cover the ingredients.

Add eggplant and long beans.

Mix in the sliced chilies.

Season with all the prepared spices.

Cook until the vegetables are nearly done.

Slowly pour in the coconut milk.

Stir continuously until the stew reaches a boil.

Serve alongside freshly steamed