Ingredients with Measurements:
- 2 packages of tempeh (16 oz)
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups of shredded cabbage
- 2 cups of bean sprouts
- 2 tablespoons of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of coconut milk
- 2 tablespoons of vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. Cut the tempeh into small cubes and set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the onion and garlic to the skillet and sauté until the onion is translucent.
4. Add the sliced bell peppers to the skillet and sauté for 2-3 minutes.
5. Add the shredded cabbage and bean sprouts to the skillet and sauté for another 2-3 minutes.
6. Add the cubed tempeh to the skillet and sauté for 5-7 minutes, or until the tempeh is lightly browned.
7. Add the turmeric powder, cumin powder, coriander powder, salt, and black pepper to the skillet and stir well.
8. Pour the coconut milk into the skillet and stir until everything is well combined.
9. Reduce the heat to low and let the mixture simmer for 5-7 minutes, or until the vegetables are tender and the sauce has thickened.
10. Serve hot with rice or noodles.
20 minutes preparation time, 20 minutes cooking time
5. Temperature: Medium-high heat for sautéing, low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 26g
- Protein: 16g
- Fiber: 8g
- Sugar: 6g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or seitan
- Red and green bell peppers can be substituted with any other color of bell pepper
- Shredded cabbage can be substituted with any other leafy green vegetable
- Bean sprouts can be substituted with any other type of sprout
Variations:
- Add some chopped chili peppers for extra heat
- Use coconut oil instead of vegetable oil for a richer flavor
- Add some chopped fresh herbs, such as cilantro or parsley, for extra freshness
Tips and tricks:
- Make sure to cut the tempeh into small cubes so that it cooks evenly
- Don't overcook the vegetables, as they should still have some crunch
- Stir the mixture frequently to prevent sticking
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the leftovers in a skillet over medium heat until heated through
Presentation ideas:
- Serve the orak-arik tempe with turmeric and coconut in a large bowl, garnished with some chopped fresh herbs
Garnishes:
- Chopped fresh herbs, such as cilantro or parsley
Pairings:
- Serve with rice or noodles for a complete meal
Suggested side dishes:
- Steamed vegetables, such as broccoli or carrots
- Fresh salad
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or vegetable broth to thin it out
- If the vegetables are too crunchy, sauté them for a few more minutes before adding the tempeh
Food safety advice:
- Make sure to cook the tempeh thoroughly to prevent any foodborne illnesses
Food history:
- Orak-arik is a traditional Indonesian dish that is typically made with eggs and vegetables. This version uses tempeh as a protein source and adds turmeric and coconut for extra flavor.
Flavor profiles:
- The orak-arik tempe with turmeric and coconut has a savory, slightly spicy flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve the orak-arik tempe with turmeric and coconut as a main dish for lunch or dinner.
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Region: Indonesian