Recently, I learned about the difference between opor and terik. Apparently, opor tends to have a runnier sauce, while a terik is when the sauce is reduced even further and it starts clinging to the main ingredient, this usually means chicken, hard boiled egg, tofu, and/or tempeh. Taste wise, they are very very similar (with the omission of cumin in a terik), and most people will just use their trusted opor recipe and up the cooking time until the sauce clings, and that will be okay too. I simply tweaked mine a bit to ensure extra creaminess which one would expect from a good terik. ♥
Terik Tahu dan Tempeh - Tofu and Tempeh Stew in Coconut Milk
Author: Anita Jacobson
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
- 2 tablespoon oil
- 2 bay leaves (Indonesian: daun salam)
- 2 kaffir lime leaves (Indonesian: daun jeruk)
- 1 lemongrass (Indonesian: sereh), cut and bruised
- 500 ml coconut milk
- 300 ml water
- 250 gram tempeh, cut into bite sizes, deep fried
- 250 gram tofu, cut into bite sizes, deep fried
- Grind the following into spice paste
- 100 gram shallot (Indonesian: bawang merah)
- 4 cloves garlic (Indonesian: bawang putih)
- 5 candlenuts (Indonesian: kemiri)
- 1 inch galangal (Indonesian: lengkuas)
- 2 teaspoon coriander seeds (Indonesian: biji ketumbar)
- 1 teaspoon palm sugar (Indonesian: gula Jawa)
- 1 teaspoon salt
- Heat oil and sauté spice paste until fragrant, about 2-3 minutes
- Add bay leaves, kaffir lime leaves, and lemongrass, cook for another 2 minutes.
- Add coconut milk, water, fried tempeh, and fried tofu. Bring to a boil.
- Reduce heat, and simmer until the sauce has reduced and clings to tofu and tempeh.
- Turn off heat, and transfer to a serving bowl. Serve with steamed white rice.