Ingredients with Measurements:
- 1 cup of mixed vegetables (carrots, green beans, bell peppers, onions)
- 1 tablespoon of asam gelugur (dried tamarind)
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of chili powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of mustard seeds
Special Equipment Needed:
- Wok or frying pan
- Mixing bowl
- Cutting board
- Knife
Step-by-step Instructions:
1. Cut the mixed vegetables into bite-sized pieces and set aside.
2. Soak the asam gelugur in 1/4 cup of hot water for 10 minutes.
3. In a mixing bowl, combine the salt, sugar, chili powder, turmeric powder, coriander powder, cumin powder, and mustard seeds.
4. Drain the asam gelugur and mash it with a fork until it becomes a paste.
5. Heat the vegetable oil in a wok or frying pan over medium-high heat.
6. Add the mashed asam gelugur paste to the hot oil and stir for 1 minute.
7. Add the mixed vegetables to the wok and stir-fry for 5-7 minutes or until the vegetables are cooked through.
8. Add the spice mixture to the wok and stir-fry for an additional 2-3 minutes.
9. Remove from heat and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 80
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 11g
Dietary fiber: 3g
Sugar: 5g
Protein: 2g
Substitutions for ingredients:
- Asam gelugur can be substituted with tamarind paste or lime juice.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add tofu or tempeh for a vegetarian/vegan option.
- Add shrimp or chicken for a non-vegetarian option.
- Add chopped garlic and ginger for extra flavor.
Tips and Tricks:
- Use a non-stick wok or frying pan to prevent the vegetables from sticking.
- Do not overcook the vegetables, as they will become mushy.
- Adjust the spice level to your liking by adding more or less chili powder.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve on a platter with a sprinkle of chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
- Serve with steamed rice or quinoa.
- Pair with a side of naan bread or pita bread.
Suggested Side Dishes:
- Cucumber salad
- Tomato and onion salad
- Roasted sweet potatoes
Troubleshooting Advice:
- If the vegetables are sticking to the wok, add a splash of water to create steam and prevent sticking.
- If the dish is too spicy, add a dollop of yogurt or sour cream to cool it down.
Food Safety Advice:
- Wash all vegetables thoroughly before using.
- Use a clean cutting board and knife to prevent cross-contamination.
Food History:
Asam gelugur is a popular ingredient in Southeast Asian cuisine, particularly in Malaysia and Indonesia. It is commonly used as a souring agent in curries, soups, and stir-fries.
Flavor Profiles:
This dish has a tangy and spicy flavor profile, with a hint of sweetness.
Serving Suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Malaysian