Lodeh Tempe Tahu - vegetables stewed in coconut milk with tempeh and tahu

Lodeh Tempe Tahuvegetables stewed in coconut milk with tempeh and tahuBahan-bahan:ingredients:200 gr tahu/tofu200 gr tempe1 aubergine / eggplant6 long/snake beans1 tsp palm sugar1/2 tsp salt1 salam leaf2 cm lengkuas / galangal1000 ml coconut milk (from 1 coconut)oilHaluskan:bumbu:5 shallots4 cloves of garlic4 red lomboks3 kemiri nuts2 cm kunyitTaburan:garnish:fried shallots to tasteCara membuat:preparation:Cut the tahu and tempe into cubes. Cut the longsnake beans into pieces. Halve the eggplant and then cut it into cubes. Pound or grind the ingredients for the bumbu fine into a paste.Heat the oil in a pan and fry the tempe and tahu until golden brown and then remove it from the pan. Then fry the long beans and the eggplant until half done and remove from the pan.Heat 2 tbsp of oil in a pan and fry the bumbu together with the salam and galangal for 5 minutes. Then add the tempe, tahu, eggplant and long/snake beans and mix well. Add the coconut milk, salt and palm sugar and cook until tender while stirring.Sprinkle the bawang goreng on top and serve.