Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, sliced
- 2 red chilies, sliced
- 200 grams of tempe, thinly sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of tamarind paste
- 100 milliliters of coconut milk
- 2 eggs, beaten
- 1 tablespoon of chopped scallions
Special equipment needed: None
Step-by-step instructions:
a. Heat the vegetable oil in a wok or frying pan over medium heat.
b. Add the minced garlic, sliced onion, and sliced red chilies. Stir-fry until fragrant.
c. Add the thinly sliced tempe and stir-fry for 2-3 minutes.
d. Add the salt, sugar, and tamarind paste. Stir-fry for another 2-3 minutes.
e. Pour in the coconut milk and stir well.
f. Add the beaten eggs and stir-fry until the eggs are cooked.
g. Sprinkle with chopped scallions and serve.
15 minutes
5. Temperature: Medium heat
Serving size: 2-3 people
Nutritional information:
- Calories: 320
- Fat: 23g
- Carbohydrates: 18g
- Protein: 13g
Substitutions for ingredients:
- Tempe can be substituted with tofu or chicken.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, bell peppers, or green beans.
- Use different types of chilies for different levels of spiciness.
Tips and tricks:
- Make sure to thinly slice the tempe to ensure even cooking.
- Adjust the amount of sugar and salt to taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with sliced red chilies and chopped scallions.
Garnishes:
- Sliced red chilies
- Chopped scallions
Pairings:
- Steamed rice
- Noodles
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the dish is too dry, add more coconut milk or a splash of water.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of foodborne illness.
Food history:
- Orak-arik is a popular Indonesian dish made with scrambled eggs and various ingredients such as vegetables, meat, or tofu.
Flavor profiles:
- The dish has a sweet and sour flavor from the tamarind paste and coconut milk, with a hint of spiciness from the red chilies.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian