Based on my knowledge, I know 3 kinds of koyah in Indonesian culinary.
- Koyah kedelai, made from soy beans and grind with other ingredients. It is a condiment for opor, lodeh, lontong cap gomeh and ketan (glutinous rice)
- Koyah kerupuk udang, made from prawn crackers and fried garlic, grind them together until powdery. In Surabaya and its suburban cities, this koyah is sprinkled over bakso (meatballs soup) and soto.
- Koyah kelapa, made from dried flaked coconut and other spices. Along with koyah kedelai this condiment is for eating with ketan and opor as well. I found in Probolinggo where I was born, this koyah also is for sprinkling over the soto.
I posted Bubuk Koyah Kedelai recipe a year ago on my multiply. Today, I posted for the second time. This condiment was sprinkled over my lodeh jantung pisang (banana blossom in spicy coconut milk) and ketupat (rice cake in coconut leaf wraps).
In Indonesia, people usually use soy beans and grind with other ingredients until smooth and sift them. In this recipe, I used soy flour which is easy to get at any Oriental/Asian and healthy products stores. I’m sure it’s gonna save your time to grind :D.
1 cup soy flour
3 kaffir lime leaves, finely sliced
1 tsp ground kencur (lesser galangal)
salt and sugar as desired to season (I used superfine sugar, it’s easier to mix with soy flour)
according to my multiply contact, some people also add dried shrimp and grind
Combine all ingredients, toast and sift. Serve with lodeh jantung pisang.