Sayur Lombok - tahu and tempe in spicy coconut milk

Sayur Lomboktahu and tempe in spicy coconut milkBahan-bahan:ingredients:250 gr tempe200 gr tahu/tofu1 tbsp ebi, soaked4 jeruk purut leaves2 serai / sereh / lemongrass2 salam leaf1 tbsp palm sugar1 tsp salt750 ml coconut milk (from 1/2 coconut)3 tbsp oilIris tipis:finely chopped:5 shallots5 cloves of garlic7 red lomboks10 white rawitsHaluskan:bumbu:2 cm kencur2 cm jahe3 cm kunyitCara membuat:preparation:Cut the shallots, garlic, lomboks and rawits into thin slices. Pound or grind the ingredients for the bumbu fine into a paste. Cut the tahu and the tempe into cubes of 1x3x1 cm.Heat the oil in a pan and fry the shallots, garlic, lomboks and rawits for 5 minutes. Then add the bumbu, jeruk purut, salam and serai and mix well.Then add the coconut milk, palm sugar and salt and bring to the boil while stirring. Then mix in the tempeh and tahu and cook until tender and until the coconut milk has thickened. Serve.