Sayur Santan

YAY It’s Friday 🥳

This week went by so slow, for once, IMO. The good news, my tummy has been good, I’ve been very mobile, so that’s the upside of a slow week? Well it’s a win then! 😁

For today’s recipe, I was so craving for Sambal Tumpang. It’s from Indonesia, but using old tempeh (fermented soy beans), however, I’ve never made it myself altho I know how to. It’s just that I am nervous for making it myself since it needs OLD tempeh, and I don’t even like leaving my own homemade tempeh longer than a couple of days in the fridge, so I can’t imagine using more than a week old tempeh 😁 But I ate it just fine when I was in Indonesia 😁

So I settled with the next best thing, tempeh in soup 😁

2 skinless boneless chicken breast
2 L water
1 bag Chinese long beans
2 blocks of tempeh
7 eggs

1/2 small onion
3 candlenuts (no subs)
4 garlic
1/4 c water
2 tbsp peanut oil
1/4 each tsp galangal powder, turmeric powder, cayenne powder
2 salam leaves (Indonesian bay leaf)
Chicken bouillon powder to taste

1/2 can of coconut cream or 1 can of coconut milk

Boil eggs to fully boil, peel, set to side. Cube chicken and tempeh, separately, set to side. Slice long beans, soak in water.

Pour water into pot, add cubed chicken, bring to boil. Scoop out the scum.

While boiling chicken, process onion, garlic, water, and candlenut in food processor.

Once scum gone, add in cubed tempeh and soaked long beans. Add in salam leaves.

Meanwhile, saute onion paste, cayenne, galangal, turmeric powder, in peanut oil until fragrant, then pour mixture into the pot.

Add in boiled eggs and stir in coconut cream. Season with chicken bouillon powder. Continue cooking until long beans tender.

Serve as is or with warm rice.

Print Recipe

Sayur Santan

coconut milk soup

Servings: 0

Ingredients

• 2 skinless boneless chicken breast
• 2 L water
• 1 bag Chinese long beans
• 2 blocks of tempeh
• 7 eggs
• 1/2 small onion
• 3 candlenuts no subs
• 4 garlic
• 1/4 c water
• 2 tbsp peanut oil
• 1/4 each tsp galangal powder turmeric powder, cayenne powder
• 2 salam leaves Indonesian bay leaf
• Chicken bouillon powder to taste
• 1/2 can of coconut cream or 1 can of coconut milk

Instructions

• Boil eggs to fully boil, peel, set to side. Cube chicken and tempeh, separately, set to side. Slice long beans, soak in water.
• Pour water into pot, add cubed chicken, bring to boil. Scoop out the scum.
• While boiling chicken, process onion, garlic, water, and candlenut in food processor.
• Once scum gone, add in cubed tempeh and soaked long beans. Add in salam leaves.
• Meanwhile, saute onion paste, cayenne, galangal, turmeric powder, in peanut oil until fragrant, then pour mixture into the pot.
• Add in boiled eggs and stir in coconut cream. Season with chicken bouillon powder. Continue cooking until long beans tender.
• Serve as is or with warm rice.

Video