Angeun Iwung - bambu and tempe stewed in coconut milk

Ingredients

• 200 gbamboo shoots, cut into wide pieces
• 5green lomboks (green chillies)
• 150 gtempe
• 600 mlcoconut milk
• 2salam leaves
• 4 cmgalangal
• 1½ tbsppalm sugar
• ¼ tspsalt
• 3 tbspoil
• 2shallots
• 4 clovesgarlic
• 2roasted candlenuts
• ½ tspterasi (fermented shrimp paste)

Instructions

1. 1

   Prepare the ingredients

   Cut the green lomboks into 1 cm pieces and the tempe into 1½ cm cubes. Pound or grind the shallots, garlic, roasted candlenuts and terasi into a paste.

2. 2

   Fry the spice paste

   Heat the oil in a pan. Fry the paste with the salam leaves and galangal for 3 minutes.

3. 3

   Simmer the stew

   Add the bamboo shoots, palm sugar, salt and 300 ml of the coconut milk. Cook until the bamboo shoots are half done. Add the tempe, lomboks and remaining 300 ml coconut milk, then cook until done. Serve.

What is angeun iwung?

Angeun iwung is a Sundanese-style Indonesian stew whose name refers to a dish made with bamboo shoots. This version pairs the shoots with tempe in coconut milk, seasoned with a pounded aromatic paste.

The staged cooking is what makes it work: the bamboo shoots begin simmering first, while tempe and green chillies go in later so they do not spend as long in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Coconut milk and oil provide most of the dish's fat, while bamboo shoots, tempe and palm sugar contribute carbohydrates; tempe also supplies much of its protein. For a balanced plate, serve a moderate bowl with steamed rice and an extra portion of vegetables.

The ingredients that build flavour

Spice paste: Shallots, garlic, roasted candlenuts and terasi are pounded together, giving the coconut broth its savoury base.

Aromatics: Salam leaves and galangal fry with the paste. Palm sugar and salt then balance the broth as the bamboo shoots cook.

Prepare the bamboo shoots

Cut the shoots into wide pieces as directed, keeping them manageable to eat while retaining some bite. If using prepared bamboo shoots, drain them before adding them to the pan.

The recipe does not specify whether the bamboo shoots are fresh or prepared, so follow the packet instructions for any extra preparation needed.

Make the spice base

Paste texture: Grind the shallots, garlic, candlenuts and terasi until they form a fairly even paste, which helps the flavours spread through the coconut milk.

Frying cue: Cook the paste with the salam leaves and galangal for the stated 3 minutes. Keep it moving in the pan so it fries evenly.

Cook in stages

First simmer: The bamboo shoots cook with half the coconut milk, sugar and salt until half done. This gives them a head start before the other ingredients are added.

Finish: Add the cubed tempe, sliced lomboks and remaining coconut milk, then simmer until everything is done. The method gives no fixed finishing time, so use the tenderness of the shoots as your guide.

Adjust the chilli and serve

The recipe uses five green lomboks, cut into pieces. For a milder bowl, remove their seeds before cutting; for more heat, leave them in.

Serve the stew hot, with steamed rice if you like a fuller meal. Plain rice is a straightforward match for the coconut broth.

Recipe notes & tips

• Cut the tempe into even 1½ cm cubes so the pieces cook at a similar rate.
• Pound or grind the spice ingredients finely for a more even broth.
• Measure out 300 ml of coconut milk for the first simmer before pouring in the rest.
• Taste the broth near the end and adjust the salt only if needed.
• Keep the stew at a gentle simmer rather than letting the coconut milk boil vigorously.

Variations

• Milder chillies: Remove the seeds from the lomboks before slicing.
• More heat: Leave the chilli seeds in, or slice the lomboks more finely.
• Fresh bamboo shoots: Prepare them according to their specific instructions before adding them.
• Smoother paste: Grind the shallots, garlic, candlenuts and terasi thoroughly before frying.
• Rice accompaniment: Serve with steamed rice to make the coconut broth part of the meal.

Common mistakes to avoid

• Adding all the coconut milk at once: Reserve 300 ml for the later stage, as the method directs.
• Skipping the first simmer: Give the bamboo shoots time to become half done before adding tempe and chillies.
• Cutting uneven tempe cubes: Aim for 1½ cm pieces so they cook more evenly.
• Frying the paste too quickly: Cook it with the salam and galangal for the full 3 minutes, stirring to prevent scorching.
• Boiling the coconut milk hard: Keep the stew at a gentle simmer as it finishes cooking.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions