Tempeh With Turmeric Coconut Milk Seasoning

Often the side dishes that I make for daily meals come from spontaneity. Time flies so fast with so many activities that we do. So, as a chef, I have to think quickly about what menus I will cook for my husband to save time and automatically make my day more productive.

This time I have a stock of tempeh in the kitchen. I have to cook this tempeh immediately or it will rot. I see other vegetables that might go well with tempeh.

Because I still have a stock of coconut milk, so I will use eggplant and cauliflower to cook into a combination in gravy.

The turmeric coconut milk gravy that I made this time is not creamy because I used coconut milk that is not thick. If you want a creamy coconut milk texture, you can use thick coconut milk according to your taste.

THE INGREDIENTS

• 250 grams of tempeh
• 1 whole eggplant
• 1 tomato
• 100 grams of cauliflowers
• 1 cup of water

seasoning

• 1 cup of coconut milk
• 1 tbsp of turmeric powder
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 1/2 tsp of chili powder (optional)
• 3 cloves of garlic, sliced ​​
• 5 small cloves of red onion, sliced
• 3 bay leaves
• 3 kaffir lime leaves

COOKING INSTRUCTIONS

PREPARE EGGPLANTS

PREPARE TEMPEH

PREPARE CAULIFLOWERS

COOKING SEASONING

COOK TEMPEH AND VEGGIES

ADD COCONUT MILK

SERVING

Serve this tempeh turmeric coconut milk with your fav carbo. My husband and I enjoyed this side dish with rice. What a deligtful :)

In fact, there are herbs that play an important role in the taste and aroma of delicious dishes. For my cooking, the hero herbs are bay leaves and kaffir lime leaves. The heavenly smell! What are your favorite herbs?

Well, try making coconut gravy for a different sensation. Just don't bring them until they be boil. Just until simmer to make the coconut milk content good for health. See you on my recipe :)

Best Regards,
Anggrek Lestari