Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 1 block of tempeh, cut into cubes
- 2 cups of water
- 2 cups of coconut milk
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 3 red chilies, sliced
- 3 cloves of garlic, minced
- 1 onion, chopped
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and red chilies. Cook until the onion is translucent.
3. Add the lemongrass and kaffir lime leaves. Cook for 1-2 minutes until fragrant.
4. Add the water, coconut milk, salt, and sugar. Stir to combine.
5. Add the tofu and tempeh cubes. Stir gently to avoid breaking the tofu and tempeh.
6. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20-25 minutes until the tofu and tempeh are cooked through and the stew has thickened.
7. Remove the lemongrass and kaffir lime leaves before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
5. Temperature:
Medium heat for cooking the onion, garlic, and red chilies. Low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Protein: 15g
Carbohydrates: 15g
Fiber: 5g
Substitutions for ingredients:
- You can use chicken or beef instead of tofu and tempeh.
- You can use chicken broth instead of water for a richer flavor.
- You can use green chilies instead of red chilies for a milder heat.
Variations:
- Add vegetables such as carrots, potatoes, or green beans for a more filling stew.
- Use different herbs such as basil or coriander for a different flavor profile.
- Add a tablespoon of tamarind paste for a tangy twist.
Tips and tricks:
- Use firm tofu to avoid it breaking apart in the stew.
- Cut the tempeh into small cubes to ensure it cooks evenly.
- Bruise the lemongrass before adding it to the stew to release its flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions, chopped cilantro, or a squeeze of lime juice.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
A side of stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the stew is too thick, add more water or coconut milk to thin it out.
- If the stew is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
Make sure the tofu and tempeh are cooked through before serving to avoid any foodborne illnesses.
Food history:
Arsik Tahu Tempe is a traditional Indonesian dish that originated in North Sumatra. It is typically served during special occasions and celebrations.
Flavor profiles:
Arsik Tahu Tempe has a rich and creamy coconut milk base with a hint of lemongrass and kaffir lime leaves. The tofu and tempeh add a chewy texture to the stew.
Serving suggestions:
Serve the stew family-style in a large bowl with a ladle for guests to help themselves.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian