Posts Tagged ‘Galangal’

Fried Tofu and Tempeh in Spicy Sauce (Sambal Goreng Tahu Tempe)

Ingredients:

250 gr tofu/tahu (bean curd)

250 gr tempeh

2 onions

5 cloves garlic

3 tbsp palmsugar

1 tsp terasi bakar (shrimp paste)

2 tbsp kecap manis (sweet dark soy sauce)

1 tsp salt

2 salam leaves

2 red lomboks (large chilies)

5 cm laos (galangal)

1 tsp asem / tamarinde

3 tbsp water

Oil

500 ml water + 2 tsp salt

Preparations:

§   Mix the water with the salt.

§   Cut the tempeh into dice sized pieces and add it to the water for 5 minutes. Then drain.

§   Cut the tahu/tofu in dice sized pieces.

§   Heat in a wok the oil and fry the tempeh and the tahu/tofu golden brown.

§   Mix the asem with the 3 tbsp water.

§   Pound or grind the laos into a paste.

§   Cut the onions, the lomboks and the garlic fine.

§   Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos/galangal and the salam leaves for 3 minutes.

§   Then add the terasi and the lomboks and fry this for 1 minute.

§   Add the kecap, palmsugar, asem, water and the salt and let in simmer slowly for 2 minutes.

§   Then add the tempeh and the tahu/tofu and let in simmer for a few moments.

Yellow Rice (Nasi Kuning)

Ingredients:

½ pounds Rice (washed thoroughly, until water runs clear).

Water

¾ tsp Turmeric

½ tsp Galangal (laos) powder

2 Bay leaves

1 ¼ cup Coconut milk

Preparation:

§   Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil until water is almost evaporated.

§   In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk. Pour the rice into this mixture.

§   Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has evaportated and steam is escaping through the surface of the rice.

§   Serve hot. (6 servings)