Ingredients with Measurements:
- 500g of tempeh, cut into small cubes
- 300g of oyster mushrooms, sliced
- 1 can of coconut milk (400ml)
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 tsp of salt
- 1 tsp of sugar
- 1 tsp of tamarind paste
- 2 tbsp of vegetable oil
- 1 liter of water
Special Equipment Needed:
- Large pot
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the tempeh and sauté until golden brown, about 5 minutes.
3. Add the sliced mushrooms and sauté for another 2 minutes.
4. Pour in the water, coconut milk, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and tamarind paste.
5. Stir well and bring to a boil.
6. Reduce the heat to low and let it simmer for 30 minutes.
7. Remove the lemongrass, kaffir lime leaves, and bay leaves before serving.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 people
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 15g
Carbohydrates: 20g
Fiber: 5g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or seitan.
- Oyster mushrooms can be substituted with any type of mushrooms.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as green beans, carrots, or potatoes.
- Use chicken or beef instead of tempeh for a non-vegetarian version.
Tips and Tricks:
- Use fresh lemongrass and kaffir lime leaves for better flavor.
- Adjust the amount of salt, sugar, and tamarind paste to your liking.
- Serve with steamed rice and sambal for a complete meal.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a bowl with steamed rice and garnish with sliced chili peppers and fried shallots.
Garnishes:
Sliced chili peppers and fried shallots.
Pairings:
Steamed rice and sambal.
Suggested Side Dishes:
Fresh cucumber slices or pickled vegetables.
Troubleshooting Advice:
- If the broth is too thick, add more water or coconut milk.
- If the broth is too thin, let it simmer for a longer time to reduce.
Food Safety Advice:
Make sure to cook the tempeh and mushrooms thoroughly before adding to the broth.
Food History:
Brongkos Jamur is a traditional Indonesian dish from Central Java.
Flavor Profiles:
Savory, slightly sweet, and tangy.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian