Opor Eggplant Tofu Tempe

Ingredient

• 1 eggplant, cut into 2, halved
• 1 large tofu, cut into 2
• 6 pieces of tempeh,
• 1 lemongrass geprek
• 2 bay leaves
• 2 lime leaves
• 1 cm galangal
• 500 ml water
• 65 ml instant coconut milk
• 1/4 tsp pepper
• Salt, sugar, mushroom broth
• Oil for frying

Softened seasoning

• 5 red onions
• 3 cloves of garlic
• 1 cm turmeric
• 1 cm ginger
• 1/2 tsp coriander

How to make

• 1. Heat oil, saute ground spices, until fragrant, add lemongrass, lime leaves, bay leaf and galangal, cook until the spices wilt.
• 2. Add coconut milk and water, mix well. Cook until boiling
• 3. Enter the tempeh and tofu, add salt, sugar, pepper and mushroom broth. Cook until the tempeh is half cooked.
• 4. Add the eggplant and cook until the eggplant is soft and cooked. Lift.

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