Sayur Curry Tempeh

This sayur curry with tempeh is a real Indonesian curry made from beef stock that you prepare yourself. By the way, I leave the 1/2 kilo of beef in the broth. Beb’s recipe states that only stock is used. The green beans and the brown beans are delicious in this curry. You can eat it as a whole meal. Beb writes:

This very nutritious sayur is very suitable to be eaten with rice without other side dishes.

Beb Vuyk, Groot Indonesisch Kookboek pagina 120.

This sayur curry contains tempeh. I think that is a fantastic addition. The slices absorb the curry very well. This sayur curry is ready in 3,5 hours and is enough for 4-5 people.


Sayur Curry Tempeh #110 translated from Beb Vuyk’s Groot Indonesian Cookbook, page 120.

Ingredients

  • 1 liter of stock drawn from 1/2 kg of beef poulet
  • 1/2 kg green beans
  • 1/2 can of brown beans
  • 1/4 block of tempeh
  • 1/4 block of santen (coconut cream)

Spices

  • 5 tablespoons chopped onions
  • 3 chopped cloves of garlic
  • 1 1/2 teaspoons sambal ulek
  • 1 1/2 teaspoons galangal
  • 1 1/2 teaspoons tumeric
  • 1 1/2 teaspoons ginger powder
  • 2 teaspoons ketumbar
  • 1 teaspoon jinten
  • 3 teaspoons Javanese sugar (gula Jawa)
  • 6 roasted kemiris
  • 2 tablespoons asem water, made from asem the size of 1 walnut (tamarind)
  • salt
  1. Grind the herbs together and add it to the broth with the meat, together with the cube of santen (coconut cream).
  2. Let this simmer together for another fifteen minutes.
  3. Break the beans into thirds and add them to the stock.
  4. Cut the tempehinto 2 cm cubes and add those too.
  5. Add the brown beans with the liquid.
  6. The asem water (tamatind) is only added when the princess beans are half cooked.
  7. Then let the sayur simmer for a few more minutes.

I still have kidney beans left, so I use them instead of brown beans. I also replace the ginger powder with fresh ginger, because I always have some at home.

First I need a liter of beef stock. The meat must be finished quickly because beef takes easily 2,5 hours to cook. I use half a kilo of beef. I plan to leave the meat in the curry to make the meal even richer. But I think Beb only uses the stock in her recipe and she removes the meat.

If you make this curry from vegetable stock, you can also keep it completely vegan. Now grind all the herbs together except the asem.

This bumbu can now be added to the broth together with the santen (coconut cream).

The green beans still need to cook, so they can be added quickly too. Together with the tempeh so that it can absorb the curry well.

My (kidney) beans are already cooked, so they just need to be heated. The asem (tamarind) can go in as well.

I add some Thai basil on top for color and even more flavor. This sayur curry tempeh is truly a complete meal. The curry is so tender and full of flavor. Really amazing. Indeed, nothing is needed, except some white rice. Just as Beb suggests.

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