Ingredients with Measurements:
- 2 cups of rice, washed and drained
- 4 cups of water
- 1 teaspoon of salt
- 1 pack of tofu, cut into small cubes
- 2 cups of mixed vegetables (carrots, green beans, cabbage), sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 3 cups of water
Special equipment needed:
- Ketupat mold or cheesecloth
Step-by-step instructions:
1. In a pot, bring 4 cups of water to a boil. Add the washed and drained rice and 1 teaspoon of salt. Stir and cover the pot. Reduce the heat to low and let it simmer for 20-25 minutes until the rice is cooked and fluffy.
2. While the rice is cooking, heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and golden brown.
3. Add the mixed vegetables and tofu cubes to the pan. Stir well and cook for 5 minutes.
4. Add the ground coriander, ground cumin, turmeric, salt, and sugar to the pan. Mix well and cook for another 2-3 minutes.
5. Pour 3 cups of water into the pan and bring it to a boil. Reduce the heat to low and let it simmer for 10-15 minutes until the vegetables are tender and the sauce has thickened.
6. To make the ketupat, fill the mold or cheesecloth with the cooked rice. Press it down firmly and tie the top with a string.
7. Boil a pot of water and add the ketupat. Let it cook for 30 minutes until it becomes firm.
8. Serve the ketupat with the vegetable and tofu curry.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 70g
Protein: 10g
Sodium: 650mg
Fiber: 5g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe.
- You can substitute the tofu with chicken or shrimp.
Variations:
- You can add coconut milk to the curry for a creamier texture.
- You can add chili flakes or fresh chili for a spicier flavor.
Tips and tricks:
- Make sure to tie the ketupat tightly to prevent it from falling apart.
- You can make the ketupat ahead of time and reheat it in boiling water before serving.
- You can also make the curry ahead of time and reheat it on the stove before serving.
Storage instructions:
- Store the leftover ketupat and curry separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the ketupat, boil it in water for 10-15 minutes until it becomes firm again.
- To reheat the curry, heat it on the stove over medium heat until it's hot.
Presentation ideas:
- Serve the ketupat and curry on a large platter with fresh herbs and lime wedges on the side.
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
Pairings:
- Serve with a side of sambal or chili sauce for extra heat.
Suggested side dishes:
- Indonesian-style fried chicken
- Steamed vegetables
Troubleshooting advice:
- If the ketupat falls apart, it may not have been tied tightly enough. Try tying it again and boiling it for a few more minutes.
Food safety advice:
- Make sure to cook the vegetables and tofu thoroughly to prevent any foodborne illnesses.
Food history:
- Ketupat Sayur is a traditional Indonesian dish that is often served during Eid al-Fitr, a Muslim holiday that marks the end of Ramadan.
Flavor profiles:
- This dish is savory, slightly sweet, and aromatic with a hint of spice.
Serving suggestions:
- Serve this dish as a main course for lunch or dinner.
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Region: Indonesian