Ingredients with Measurements:
- 1 cup sago flour
- 4 cups water
- 1 tsp salt
- 200g tempeh, sliced
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 red chili, sliced
- 1 green onion, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt and gradually add in 1 cup of sago flour while stirring constantly. Reduce heat to low and continue to stir for 10 minutes until the mixture thickens and becomes translucent. Remove from heat and let it cool.
2. In a pan, heat 2 tbsp of vegetable oil over medium heat. Add 2 cloves of minced garlic and 1 tsp of grated ginger and sauté for 1 minute.
3. Add 200g of sliced tempeh and cook for 5 minutes until golden brown.
4. In a small bowl, mix 2 tbsp of soy sauce, 1 tbsp of brown sugar, and 1 tbsp of lime juice. Pour the mixture over the tempeh and stir until well coated.
5. Serve the papeda in bowls and top with the tempeh mixture. Garnish with sliced red chili and green onion.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 283
- Fat: 13g
- Carbohydrates: 31g
- Protein: 12g
Substitutions for ingredients:
- Sago flour can be substituted with tapioca flour or cornstarch.
- Tempeh can be substituted with tofu or chicken.
Variations:
- Add vegetables such as broccoli or carrots to the tempeh mixture.
- Use different types of chili peppers for varying levels of spiciness.
Tips and tricks:
- Stir the papeda constantly while cooking to prevent lumps from forming.
- Make sure the tempeh is sliced thinly for even cooking.
- Adjust the amount of soy sauce and sugar to taste.
Storage instructions:
- Store leftover papeda and tempeh mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the papeda in the microwave or on the stovetop with a splash of water to loosen it up. Reheat the tempeh mixture in a pan over medium heat until heated through.
Presentation ideas:
- Serve the papeda and tempeh mixture in separate bowls and let guests assemble their own dish.
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Sliced red chili and green onion
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the papeda is too thick, add more water and continue stirring until desired consistency is reached.
Food safety advice:
- Make sure the tempeh is cooked through before serving.
Food history:
- Papeda is a traditional dish from Papua, Indonesia, made from sago flour and water.
Flavor profiles:
- The papeda is mild and slightly sweet, while the tempeh mixture is savory and slightly spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian