Ingredients with Measurements:
- 1 large eggplant, peeled and cut into small cubes
- 1 cup of mung bean sprouts
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of tamarind paste
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 2 tablespoons of vegetable oil
- 2 tablespoons of fried shallots
- 2 hard-boiled eggs, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, boil the water and add the eggplant cubes. Cook for 5 minutes or until the eggplant is soft.
2. Add the mung bean sprouts, salt, sugar, tamarind paste, garlic, and red chilies. Stir well and cook for another 5 minutes.
3. In a separate pan, heat the vegetable oil and fry the sliced eggplant until golden brown. Remove from the pan and set aside.
4. To serve, divide the bir kocok into bowls and top with the fried eggplant, fried shallots, and sliced hard-boiled eggs.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 8g
- Carbohydrates: 18g
- Protein: 6g
Substitutions for ingredients:
- Mung bean sprouts can be substituted with any other type of sprouts.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add tofu or tempeh for a vegetarian version.
- Use chicken or beef broth instead of water for a meatier flavor.
Tips and tricks:
- To make the eggplant cubes cook faster, soak them in salted water for 10 minutes before boiling.
- Adjust the amount of tamarind paste and red chilies to your liking.
Storage instructions:
- Bir kocok can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a bowl with a spoon and fork.
Garnishes:
- Fried shallots and sliced hard-boiled eggs.
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- None
Troubleshooting advice:
- If the bir kocok is too sour, add more sugar.
- If the eggplant is too mushy, reduce the cooking time.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
Food history:
- Bir kocok is a traditional Indonesian soup made with vegetables and spices.
Flavor profiles:
- Sour, sweet, and spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian