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Sayur Lombok
tahu and tempe in spicy coconut milk

250 gr tempe
200 gr tahu/tofu
1 tbsp ebi, soaked
4 jeruk purut leaves
2 serai / sereh / lemongrass
2 salam leaf
1 tbsp palm sugar
1 tsp salt
750 ml coconut milk (from 1/2 coconut)
3 tbsp oil

Iris tipis:
finely chopped:
5 shallots
5 cloves of garlic
7 red lomboks
10 white rawits

2 cm kencur
2 cm jahe
3 cm kunyit

Cara membuat:
Cut the shallots, garlic, lomboks and rawits into thin slices. Pound or grind the ingredients for the bumbu fine into a paste. Cut the tahu and the tempe into cubes of 1x3x1 cm.
Heat the oil in a pan and fry the shallots, garlic, lomboks and rawits for 5 minutes. Then add the bumbu, jeruk purut, salam and serai and mix well.
Then add the coconut milk, palm sugar and salt and bring to the boil while stirring. Then mix in the tempeh and tahu and cook until tender and until the coconut milk has thickened. Serve.
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