Light Coconut Milk Soup With Tempeh, Dried Tofu, Japanese Eggplant, and Anchovies
Ichi's Fusion Recipes: Light Coconut milk soup with tempeh, tofu, Japanese eggplant, and dried fish, boiled vegetable, and somen (one of the types of Japanese noodles) - Photographed by Acik Mardhiyanti
Hi, welcome back to Ichi's Fusion Recipes! Today I want to share one of our menus at home by using cheaper ingredients such as tempeh and tofu. Moreover, I would like to give you an idea of how to cook tempeh besides frying them.
If you are following The Journey of Ichi's Family, the last article that I wrote is about how we start a healthy lifestyle from home, including reducing coconut milk. I mentioned we prepare a dish with this particular ingredient once in while. I do not remember when the last time I cook a menu with coconut milk, but I am sure not last month. So, basically, we are rare for having meals that contain coconut milk. Moreover, my stomach has always been upset every time I eat this particular food. Yeah, coconut milk is not my cup of tea even though I come from Indonesia where everyone loves coconut milk.
Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti
We bought 200ml of light coconut milk last week when we did grocery shopping. It was obviously not me who picked this ingredient. The disadvantage goes shopping with a husband is that he doesn't listen to the sort briefing; takes what he wants.🙄 Generally, to avoid the stomach issue that I have, I would like to choose cooking cream. However, to minimize time and make a quick shopping, we go to the different sections in the hypermarket. The result is well sometimes something happens one example buying coconut milk. Although it was light coconut milk yet still gave me a stomach upset. Because of that, I literally cooked coconut milk soup at home when accidentally buy coconut milk.
Despite the stomach issue that I have, in this article, I want to show you how to cook tempeh (especially) and tofu. Believe me, you would have a hard time finding tempeh dishes in any food stalls in Singapore. usually, people only fry them (without coating them); that is the one you could see in the eateries. Yes, there is "lontong sayur" that has been sold by Malay food stalls, however, they have never added tempeh into this coconut milk soup. In addition, we often see "sambal (red) tempeh" in the Malay food stalls which have always been spicy. From the place where I come from, we can make distinctive types of the menu by using tempeh for instant tempura tempeh, "kering tempeh" (stir fry but very dry), coconut milk soup, steak tempeh, patty tempeh, even we can still make tempeh that almost rotten into a delectable dish, put and mix into the condiment, et cetera. Yeah, tempeh is like our nation's food ingredient as many live in a poverty even this day. As a result, there are numerous tempeh dishes they create. In short words, we can make tempeh into some distinct menus with numerous varieties of seasons that are combined with other ingredients. One of them is this recipe, coconut milk soup tempeh. Let's check it out!😉
Ingredient:
- 200 g of fresh tempeh - cut as you like
- 4-6 of dried tofu - cut as you like
- 2 baby Japanese eggplant
- 1700 ml of water
- 100 ml of light coconut milk
- 5 g of turmeric powder
- 5 g of coarse ground black pepper
- 10 g of onion powder
- 10 g of garlic powder
- 5 g of the spice blend
- 10-15 g of low sodium salt
- 4 small bay leaves
- 50 g of anchovies or dried split fish - wash before use
- 1 big yellow onion - chop it
- 1 big red onion - chop it
- 1 tbsp of butter or 30 ml of olive oil
- Prepare the pan, pour olive oil or add butter. Add yellow and red onion that you chopped. Turn on the stove on medium-low flame. Saute for about 3 minutes
- Pour water, and add eggplant. Note: Japanese eggplant (product of Japan) has a hard texture compared to the common eggplant that I have found in Indonesia and Singapore. Japanese eggplant is usually for tempura so that is no wonder the texture is hard to break. For me, I like this type of eggplant, as I am not keen on soft texture eggplant that is found in Indonesia and Singapore. Although I cook it for a few minutes the Japanese eggplant texture remains firm. At this point, let it cook for a couple minutes before adding tempeh and dried tofu
- Pour light coconut milk, add tempeh and tofu. In addition, add garlic and onion powder, spice blend, black pepper, turmeric, bay leaves, dried fish or anchovies, and salt. Let it cook for about 7-10 minutes. Stir for a couple times then turn off the stove
Add tempeh, tofu, and other ingredients - Photographed by Acik Mardhiyanti
Stir and let it cook for about 7-10 minutes - Photographed by Acik Mardhiyanti
After 7-10 minutes, turn off the stove - Photographed by Acik Mardhiyanti
- The soup is ready. This recipe is enough for 5-6 portions!😉
- If you could not finish this dish, you can put the leftover in the fridge and warm it the next day for the next meals
Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti
Ichi's Fusion Recipes: coconut milk soup with somen and boiled vegetable, an orange, and a glass of coconut water - Photographed by Acik Mardhiyanti
- Written by Acik Mardhiyanti
- Photographed by Acik Mardhiyanti
- Do not copy this article without permission
- Do not reuse these photographs anywhere else without permission
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