Ingredients with Measurements:
- 200g tempe, sliced
- 2 cups of water
- 1 tsp salt
- 1 tsp sugar
- 2 cups of mixed vegetables (cabbage, bean sprouts, cucumber, carrot, and long beans)
- 2 red chilies, sliced
- 2 cloves of garlic, minced
- 2 tbsp peanut butter
- 1 tbsp tamarind paste
- 1 tbsp sweet soy sauce
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Mortar and pestle
- Skewers
Step-by-step instructions:
1. Boil the water with salt and sugar. Add the sliced tempe and cook for 10 minutes. Drain and set aside.
2. In a mortar and pestle, grind the garlic and chilies until smooth.
3. In a small bowl, mix the ground garlic and chilies with peanut butter, tamarind paste, sweet soy sauce, lime juice, and vegetable oil. Stir until well combined.
4. Skewer the cooked tempe slices and grill or pan-fry until golden brown.
5. In a large bowl, mix the mixed vegetables with the peanut sauce.
6. Serve the grilled tempe skewers with the mixed vegetables and peanut sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Grill or pan-fry the tempe skewers over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrate: 20g
Dietary fiber: 5g
Sugar: 8g
Protein: 10g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- If you don't have tamarind paste, you can use lime juice instead.
Variations:
- You can use tofu instead of tempe.
- You can add boiled eggs to the mixed vegetables.
- You can add shrimp crackers as a garnish.
Tips and tricks:
- Make sure to slice the tempe thinly for even cooking.
- You can marinate the tempe in the peanut sauce for extra flavor.
- Adjust the amount of chili according to your preference.
Storage instructions:
You can store the leftover peanut sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
You can reheat the grilled tempe skewers in the oven or microwave.
Presentation ideas:
Arrange the mixed vegetables on a large platter and place the grilled tempe skewers on top. Drizzle the remaining peanut sauce over the top.
Garnishes:
- Chopped peanuts
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Steamed rice
- Fried rice
- Nasi uduk (coconut rice)
Suggested side dishes:
- Indonesian chicken satay
- Gado-gado (Indonesian salad with peanut sauce)
- Soto ayam (Indonesian chicken soup)
Troubleshooting advice:
- If the peanut sauce is too thick, add a little bit of water to thin it out.
- If the tempe is too dry, you can brush it with a little bit of oil before grilling.
Food safety advice:
- Make sure to cook the tempe thoroughly to avoid any foodborne illnesses.
- Wash your hands and utensils before and after handling raw tempe.
Food history:
Pecel tempe is a traditional Indonesian dish that originated from Central Java. It is a popular street food that is often served with rice or as a snack.
Flavor profiles:
Pecel tempe has a savory, nutty, and slightly sweet flavor from the peanut sauce. The grilled tempe adds a smoky and earthy flavor to the dish.
Serving suggestions:
Serve pecel tempe with a cold glass of sweet iced tea or a refreshing glass of young coconut water.
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Region: Indonesian