How to Make "Sayur Semur", a Delicious Indonesian Vegetable Stew

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Ingredients

• 300 grams of tofu, cut into cubes and fried until golden
• 300 grams of tempeh, cut into cubes and fried until golden
• 3 potatoes, peeled and cut into wedges
• 2 carrots, peeled and sliced
• 200 grams of green beans, trimmed and cut into 3 cm pieces
• 2 tablespoons of oil
• 1 lemongrass, bruised and knotted
• 5 shallots, peeled and thinly sliced
• 3 cloves of garlic, peeled and minced
• 1 inch of ginger, peeled and minced
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of white pepper
• 100 ml of sweet soy sauce (kecap manis)
• 500 ml of water or vegetable stock
• Fried shallot flakes for garnish (optional)

Directions

• In a large pot over medium-high heat, heat oil and sauté lemongrass, shallots, garlic, and ginger until fragrant, about 10 minutes.
• Add salt, sugar, nutmeg, pepper, and sweet soy sauce and stir well.
• Add water or stock and bring to a boil.
• Add potatoes and carrots and simmer until tender, about 15 minutes.
• Add green beans and simmer until crisp-tender, about 5 minutes.
• Add tofu and tempeh and simmer until heated through, about 10 minutes.
• Taste and adjust seasoning if needed.
• Sprinkle with fried shallot flakes if desired.
• Serve hot with steamed rice or bread.