Bamboo shoot lodeh with coconut milk

Ingredients

• 1.5 kg of bamboo shoots
• Two very ripe tempeh plaques
• 100 g of melinjo leaves
• Half a coconut
• 6 shallots
• 3 cloves of garlic
• 3 hot peppers
• 2 Indonesian bay leaves
• One piece of ginger
• salt

Finely chop the bamboo shoots, rinse them, and boil them until they are tender. Discard the cooking water.

Briefly sauté the shallots, garlic, and chili peppers.

Shred the coconut and extract 4 cups of coconut milk (approximately 800 ml).

Combine all the spices, except for the bay leaf and galangal.

Bring the coconut milk to a boil, then add the bamboo shoots, tempeh, and star fruit, followed by the spices, bay leaf, and galangal.

Cook until everything is tender.