Indonesian Tempe Curry (Opor Tempe)

Opor usually made with chicken, however, using the same ingredients could also be used with tofu, tempe, or egg. We did some substitute for some ingredients that couldn't find. I use the bay leaf to substitute Indonesian bay leaf, ginger to substitute galangal (lengkuas), black paper for white paper, and cashew for candlenut (kemiri). Indonesian also use coriander, but we did not use it as Katie is not a big fan of coriander. However, it doesn't change the taste as much


Ingredients
half block of extra firm tofu, diced
half block of tempe, diced
2 cups of mushroom (portabello or cremini), cut as you wish
2 cans/ 800 ml of coconut milk
2 tablespoon vegetable oil

seasoning 1
half garlic head
two red shallots
one handful of cashew
1 teaspoon salt
black paper as you wish

seasoning 2
2 bay leaves
2 cm of ginger
1 lemon grass

1. Puree all the seasoning 1 without adding water.
2. Smash all the seasoning 2.
3. Warm up skillet with vegetable oil, stir fry all the seasoning together.
4. Pour all the coconut milk as seasoning smells good and change color to brownish.
5. When the coconut milk mixed with the seasoning, add tofu, tempe and mushroom. Stir to spread the seasoning evenly. Ass salt as you wish.
6. Curry is ready when the mushroom reduced and the broth turns brownish. Best to serve with jasmine rice.