Ingredients with Measurements:
- 250g tempeh, sliced into thin pieces
- 1 cup grated coconut
- 2 kaffir lime leaves, finely chopped
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 red chili, finely chopped
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 tbsp vegetable oil
- Banana leaves, cut into 10x10cm squares
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium heat. Add the shallots, garlic, and chili, and sauté until fragrant.
2. Add the grated coconut, kaffir lime leaves, salt, sugar, and tamarind paste. Mix well and cook until the coconut is slightly browned. Set aside.
3. Take a piece of banana leaf and place a slice of tempeh on top. Add a spoonful of the coconut mixture on top of the tempeh.
4. Wrap the banana leaf around the tempeh and coconut mixture, forming a small bundle. Secure the bundle with a toothpick.
5. Repeat with the remaining tempeh and coconut mixture.
6. Steam the buntil tempeh for 10-15 minutes, or until the tempeh is cooked through.
7. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Steamer temperature: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Fat: 15g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or chicken.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped lemongrass to the coconut mixture for extra flavor.
- Use different types of chili for varying levels of spiciness.
Tips and tricks:
- Make sure the banana leaves are soft and pliable before wrapping the tempeh and coconut mixture.
- Use toothpicks to secure the banana leaf bundles.
Storage instructions:
- Buntil tempeh can be stored in the refrigerator for up to 2 days.
Reheating instructions:
- Steam the buntil tempeh for 5-10 minutes to reheat.
Presentation ideas:
- Serve the buntil tempeh on a platter lined with banana leaves.
Garnishes:
- Sprinkle chopped cilantro on top of the buntil tempeh before serving.
Pairings:
- Serve with steamed rice and sambal.
Suggested side dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Soto ayam (Indonesian chicken soup)
Troubleshooting advice:
- If the banana leaves are too stiff, soften them by briefly steaming them before wrapping the tempeh and coconut mixture.
Food safety advice:
- Make sure the tempeh is cooked through before serving.
Food history:
- Buntil tempeh is a traditional Indonesian dish that originated in Java.
Flavor profiles:
- Buntil tempeh is savory, slightly sweet, and slightly spicy.
Serving suggestions:
- Serve buntil tempeh as an appetizer or as part of a larger Indonesian meal.
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Region: Indonesian