Ingredients with Measurements:
- 2 cups of cooked white rice
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 red chili peppers, sliced
- 2 cups of tempeh, cubed
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of kecap manis
- 2 tablespoons of oyster sauce
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 eggs, beaten
- 1 cup of bean sprouts
- 2 green onions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the chopped onion, minced garlic, and sliced red chili peppers to the wok and stir-fry for 2-3 minutes until the onion is translucent.
3. Add the cubed tempeh to the wok and stir-fry for 5-7 minutes until the tempeh is golden brown.
4. Add the cooked white rice to the wok and stir-fry for 2-3 minutes until the rice is heated through.
5. Add the sweet soy sauce, kecap manis, oyster sauce, salt, and black pepper to the wok and stir-fry for 2-3 minutes until the rice is evenly coated with the sauce.
6. Push the rice to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until they are cooked through, then mix them into the rice.
7. Add the bean sprouts and sliced green onions to the wok and stir-fry for 1-2 minutes until the bean sprouts are slightly wilted.
8. Serve the Nasi Goreng Jawa with Tempeh hot, garnished with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 400
- Total fat: 18g
- Total carbohydrates: 46g
- Protein: 20g
Substitutions for ingredients:
- If you can't find tempeh, you can substitute tofu or chicken.
- If you don't have sweet soy sauce, you can use regular soy sauce and add a tablespoon of brown sugar.
- If you can't find kecap manis, you can use molasses or honey.
Variations:
- You can add vegetables like carrots, bell peppers, or peas to the Nasi Goreng Jawa for extra nutrition.
- You can also add shrimp or beef to the recipe for a different protein source.
Tips and tricks:
- Make sure to use cold, cooked rice for this recipe. Freshly cooked rice will be too soft and sticky.
- Use a spatula to break up any clumps of rice while stir-frying.
- Adjust the amount of chili peppers to your taste. If you don't like spicy food, you can omit them altogether.
Storage instructions:
- Store any leftover Nasi Goreng Jawa with Tempeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Nasi Goreng Jawa with Tempeh, microwave it for 1-2 minutes or stir-fry it in a wok or frying pan over medium-high heat for 5-7 minutes.
Presentation ideas:
- Serve the Nasi Goreng Jawa with Tempeh in a large bowl or on a platter.
- Garnish with lime wedges and sliced green onions.
Garnishes:
- Lime wedges
- Sliced green onions
Pairings:
- Serve the Nasi Goreng Jawa with Tempeh with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Cucumber salad
- Pickled vegetables
Troubleshooting advice:
- If the rice is too dry, add a tablespoon of water or chicken broth to the wok while stir-frying.
- If the rice is too wet, stir-fry it for a few more minutes until the excess moisture evaporates.
Food safety advice:
- Make sure to cook the tempeh thoroughly before adding it to the rice.
- Store any leftover Nasi Goreng Jawa with Tempeh in the refrigerator and consume within 3 days.
Food history:
- Nasi Goreng Jawa is a traditional Indonesian fried rice dish that originated in Java.
Flavor profiles:
- The Nasi Goreng Jawa with Tempeh is savory, slightly sweet, and spicy.
Serving suggestions:
- Serve the Nasi Goreng Jawa with Tempeh as a main dish for lunch or dinner.
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Region: Indonesian