Ingredients with Measurements:
- 2 packs of tempeh (400 grams)
- 3 cloves of garlic, minced
- 1 onion, chopped
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 carrot, julienned
- 1 cup of green beans, cut into 2-inch pieces
- 1 cup of coconut milk
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
Special equipment needed: None
Step-by-step instructions:
a. Cut the tempeh into small cubes.
b. Heat the vegetable oil in a pan over medium heat.
c. Add the garlic and onion, sauté until fragrant.
d. Add the red and green chilies, stir for a minute.
e. Add the tempeh, stir-fry until golden brown.
f. Add the carrot and green beans, stir-fry for 2 minutes.
g. Add the coconut milk, salt, and sugar, stir well.
h. Cook for 5-7 minutes until the vegetables are tender and the sauce has thickened.
i. Serve hot with steamed rice.
20 minutes preparation time, 15 minutes cooking time.
5. Temperature: Medium heat.
Serving size: 4 servings.
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 20g
- Protein: 15g
Substitutions for ingredients: You can substitute tempeh with tofu or chicken.
Variations: You can add other vegetables such as cabbage, bell peppers, or mushrooms.
Tips and tricks:
- Use fresh tempeh for better taste and texture.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the amount of chilies according to your preference.
Storage instructions: Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat in a pan over medium heat until heated through.
Presentation ideas: Serve in a bowl with steamed rice and garnish with chopped cilantro.
Garnishes: Chopped cilantro or sliced red chilies.
Pairings: Serve with steamed rice and a side of sambal or pickles.
Suggested side dishes: Indonesian-style fried chicken or tofu, stir-fried vegetables, or a simple salad.
Troubleshooting advice: If the sauce is too thick, add a little bit of water or coconut milk to thin it out.
Food safety advice: Make sure the tempeh is cooked through before serving.
Food history: Orak-arik is a popular Indonesian dish made with scrambled eggs and vegetables. This version uses tempeh instead of eggs.
Flavor profiles: The dish has a savory and slightly sweet flavor from the coconut milk, with a hint of spiciness from the chilies.
Serving suggestions: Serve hot with steamed rice and a side of sambal or pickles.
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Region: Indonesian