Tahu dan Tempe Bumbu Rujak

This tasty vegetarian curry uses tempeh, a fermented soybean cake popular in Indonesian cuisine. The lemongrass, lime leaves and galangal are for seasoning and are not meant to be eaten. Remove them before serving if you like.

4 to 6 servings

• Shallots, chopped -- 6 or 7
• Garlic, crushed -- 4 to 5 cloves
• Sambal oelek -- 3 to 5 tablespoons
• Candlenuts or almonds -- 5 to 6
• Tamarind pulp -- 1 tablespoon
• Turmeric -- 1 teaspoon
• Oil -- 2 to 3 tablespoons
• Lemongrass, white part only, crushed with a mallet or knife -- 3 stalks
• Kaffir lime leaves -- 4 to 6
• Galangal, sliced into thin discs -- 1-inch piece
• Tempeh, cubed -- 1 pound
• Firm tofu, cubed -- 1 pound
• Coconut milk -- 2 cups
• Sugar -- 2 tablespoons
• Salt -- to taste

Method

1. Place the shallots, garlic, sambal oelek, candlenuts or almonds, tamarind and turmeric into a blender or food processor and puree. Add a little water if necessary to bring the ingredients together.
2. Heat the oil in a large saucepan or wok over medium high flame. Add the shallot puree and sauté until fragrant, 3 to 5 minutes. Add the crushed lemongrass and lime leaves and sauté 1 to 2 minutes more.
3. Add the tempeh, tofu, coconut milk and salt. Reduce heat to low and simmer until coconut milk has thickened, 15 to 20 minutes. Serve with rice.

Variations

• Ayam Bumbu Rujak: Use one chicken, about 2 1/2 lbs and cut into serving pieces, in place of the tofu and tempeh. The chicken can be browned first in hot oil if you like.
• Telur Bumbu Rujak: Use 6 or 7 hard-boiled eggs in place of the tofu and tempeh.
• The cubed tofu can be deep-fried first if you like. Pre-fried tofu cubes can be found at many Asian markets.
• One medium-sized white onion can be substituted for the shallots.
• Use all tofu or all tempeh if you prefer.