Ingredients with Measurements:
- 500 grams tempe, cut into small pieces
- 2 cups coconut milk
- 3 cups water
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon tamarind paste
- 2 tablespoons vegetable oil
- 5 shallots, sliced
- 4 garlic cloves, minced
- 5 red chili peppers, sliced
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, combine the coconut milk, water, bay leaves, lemongrass, kaffir lime leaves, salt, sugar, and tamarind paste. Bring to a boil over medium heat.
2. Add the tempe to the pot and let it simmer for 15 minutes or until the tempe is cooked through and tender.
3. In a separate pan, heat the vegetable oil over medium heat. Add the shallots, garlic, and chili peppers. Sauté until fragrant and the shallots are translucent.
4. Add the coriander powder and cumin powder to the pan and stir well.
5. Add the sautéed mixture to the pot with the tempe and stir well.
6. Let the mixture simmer for another 10 minutes to allow the flavors to meld together.
7. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 28g
- Total carbohydrates: 16g
- Protein: 12g
Substitutions for ingredients:
- Tempe can be substituted with tofu or chicken.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as green beans or carrots to the dish.
- Use different types of chili peppers for varying levels of spiciness.
Tips and tricks:
- Be sure to cut the tempe into small pieces to ensure even cooking.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with rice and garnish with fresh herbs.
Garnishes:
- Fresh cilantro or basil leaves.
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk to balance out the heat.
Food safety advice:
- Be sure to cook the tempe thoroughly to avoid any risk of foodborne illness.
Food history:
- Brongkos Tempe is a traditional Indonesian dish that originated in Central Java.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with rice and a side of vegetables.
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Region: Indonesian