Ingredients with Measurements:
- 1 block of tempeh (200g), sliced into small pieces
- 1 cucumber, peeled and sliced
- 1 carrot, peeled and sliced
- 1 green apple, sliced
- 1 ripe mango, sliced
- 1 small pineapple, sliced
- 1 red onion, sliced
- 1 red chili, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 1 teaspoon of shrimp paste
- 1 tablespoon of vegetable oil
- 1 cup of water
- 1 tablespoon of fried shallots
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix tamarind paste, palm sugar, salt, and shrimp paste with water until well combined.
2. In a pan, heat vegetable oil over medium heat. Add tempeh and fry until golden brown. Remove from the pan and set aside.
3. In the same pan, sauté onion and chili until fragrant.
4. Add the tamarind mixture into the pan and bring to a boil.
5. Add cucumber, carrot, green apple, mango, and pineapple into the pan. Cook for 2-3 minutes until the fruits are slightly softened.
6. Add the fried tempeh into the pan and stir well.
7. Remove from heat and transfer to a serving plate.
8. Garnish with fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrate: 30g
Dietary fiber: 5g
Total sugars: 20g
Protein: 8g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or chicken.
- Cucumber, carrot, green apple, mango, and pineapple can be substituted with any fruits or vegetables of your choice.
- Palm sugar can be substituted with brown sugar or honey.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add boiled eggs or fried tofu for extra protein.
- Add peanuts or cashews for extra crunch.
- Use lime juice instead of tamarind paste for a tangier taste.
Tips and tricks:
- Adjust the amount of chili according to your preference.
- Soak sliced onion in cold water for 10 minutes to reduce the sharp taste.
- Use a non-stick pan to prevent the tempeh from sticking.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a microwave or on a stove over low heat until heated through.
Presentation ideas:
- Serve on a large plate or bowl.
- Arrange the fruits and vegetables in a colorful and attractive way.
Garnishes:
- Fried shallots
- Chopped cilantro
- Sliced red chili
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Indonesian crackers (krupuk)
- Fried tempeh or tofu
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the sauce is too thin, add more tamarind paste or palm sugar.
Food safety advice:
- Make sure to cook the tempeh thoroughly to prevent foodborne illness.
Food history:
- Rujak Soto is a traditional Indonesian salad that combines sweet, sour, and spicy flavors.
Flavor profiles:
- Sweet, sour, and spicy
Serving suggestions:
- Serve as a main dish or appetizer.
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Region: Indonesian