Ingredients with Measurements:
- 500g tempeh, cut into small cubes
- 2 cups water
- 2 cups coconut milk
- 2 bay leaves
- 2 kaffir lime leaves
- 2 lemongrass, bruised
- 2 tbsp vegetable oil
- 4 shallots, chopped
- 4 garlic cloves, minced
- 2 red chilies, sliced
- 1 tsp tamarind paste
- 1 tsp salt
- 1 tsp palm sugar
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, boil the water, coconut milk, bay leaves, kaffir lime leaves, and lemongrass.
2. Add the tempeh cubes and let it simmer for 10 minutes.
3. In a pan, heat the vegetable oil and sauté the shallots, garlic, and red chilies until fragrant.
4. Add the tamarind paste, salt, and palm sugar to the pan and mix well.
5. Add the sautéed mixture to the pot of tempeh and let it simmer for another 10 minutes.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 15g
Protein: 15g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or chicken.
- Red chilies can be substituted with green chilies or jalapenos.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as green beans, carrots, and potatoes.
- Use different types of protein such as shrimp or beef.
Tips and tricks:
- Cut the tempeh into small cubes to ensure even cooking.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of chili according to your preference.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro
Pairings:
Steamed rice
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk to balance the heat.
- If the dish is too sweet, add more salt to balance the sweetness.
Food safety advice:
- Make sure to cook the tempeh thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator promptly.
Food history:
Brongkos Tempe is a traditional Indonesian dish that originated from Central Java.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with steamed rice.
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Region: Indonesian