Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 1 pack of ketupat (rice cake)
- 2 cups of mixed vegetables (carrots, green beans, cabbage, and bean sprouts)
- 1 block of tempeh, sliced
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 red chilies, sliced
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 2 cups of water
Special equipment needed:
- Ketupat mold or cheesecloth
Step-by-step instructions:
1. Rinse the rice and put it in a pot with 4 cups of water and 1 teaspoon of salt. Cook the rice until it is fully cooked and fluffy.
2. Cut the ketupat into small cubes and boil them in a pot of water for 30 minutes. Drain and set aside.
3. In a pan, heat the vegetable oil and sauté the garlic, onion, and red chilies until fragrant.
4. Add the sliced tempeh and stir-fry until it is golden brown.
5. Add the mixed vegetables and stir-fry for 2-3 minutes.
6. Add the salt, sugar, tamarind paste, and water. Bring to a boil and simmer for 10 minutes.
7. Serve the ketupat cubes with the vegetable and tempeh mixture on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 60g
Protein: 12g
Substitutions for ingredients:
- You can substitute the mixed vegetables with any vegetables of your choice.
- You can substitute the tempeh with tofu or chicken.
Variations:
- You can add coconut milk to the vegetable and tempeh mixture for a creamier texture.
- You can add shrimp or beef to the vegetable and tempeh mixture for a meatier version.
Tips and tricks:
- Use a cheesecloth to wrap the ketupat if you don't have a ketupat mold.
- Make sure the rice is fully cooked before cutting it into cubes.
- Use fresh and crunchy vegetables for the best texture.
Storage instructions:
Store the leftover ketupat and vegetable mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ketupat and vegetable mixture in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the ketupat and vegetable mixture in a bowl or on a plate.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Serve with sambal or chili sauce on the side.
Suggested side dishes:
Serve with fried chicken or fish.
Troubleshooting advice:
- If the ketupat is too soft, boil it for a few more minutes.
- If the vegetable and tempeh mixture is too sour, add more sugar.
- If the vegetable and tempeh mixture is too salty, add more water.
Food safety advice:
Make sure the ketupat and vegetable and tempeh mixture are fully cooked before serving.
Food history:
Ketupat Sayur is a traditional Indonesian dish that is commonly served during Eid al-Fitr, a Muslim holiday that marks the end of Ramadan.
Flavor profiles:
Ketupat Sayur with Tempeh is a savory and slightly sweet dish with a hint of sourness from the tamarind paste.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian