Sayur Tempeh Santan

Total servings: 4


5 Tbs oil
2 shallots, thinly sliced
2 carrots, cut in small cubes
2 clove garlic, crushed
1 red chili, seeded, sliced
10 peteh beans, chopped
200 g tempeh, cut in 1.5 cm cubes
250 ml coconut milk
1 tsp salt
1 salam leaf
100 g string beans, cut in 3 cm pieces
1 tsp brown sugar
100 g melinjo leaves


In a skillet add the oil, shallots, carrots, garlic and chili. Stir fry for about 2 minutes. Add the tempeh and peteh beans and stir fry for 2 minutes. Add the coconut milk, salt, salam leaf, string beans, sugar and melinjo leaves. Simmer for 6 minutes. Remove salam leaf.

Serve the Sayur Tempeh Santan hot over rice.

Vegan: Yes
Vegetarian: Yes