Ingredients with Measurements:
- 1 cup of uncooked white rice
- 1 1/2 cups of water
- 1/2 cup of coconut milk
- 1/2 teaspoon of salt
- 1 tablespoon of vegetable oil
- 8 ounces of tempeh, cut into small cubes
- 1 tablespoon of vegetable oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 red chili peppers, sliced
- 1 tablespoon of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- Salt to taste
Special equipment needed:
- Rice cooker or pot with lid
- Skillet or wok
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. In a rice cooker or pot, combine the rice, water, coconut milk, and salt. Cook according to the manufacturer's instructions or bring to a boil, reduce the heat to low, cover, and simmer for 18-20 minutes.
2. In a skillet or wok, heat the vegetable oil over medium-high heat. Add the tempeh and cook for 5-7 minutes, stirring occasionally, until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and chili peppers. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent.
4. Add the brown sugar, soy sauce, and lime juice to the skillet. Stir until the sugar is dissolved.
5. Return the tempeh to the skillet and stir to coat with the sauce. Cook for 2-3 minutes, stirring occasionally, until heated through.
6. Season with salt to taste.
7. Serve the sambal tempeh over the coconut rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Rice: Simmer on low heat
- Tempeh: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 360
- Total fat: 18g
- Saturated fat: 8g
- Cholesterol: 0mg
- Sodium: 590mg
- Total carbohydrate: 39g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 12g
Substitutions for ingredients:
- Brown sugar: White sugar or honey
- Soy sauce: Tamari or coconut aminos
- Lime juice: Lemon juice or rice vinegar
- Tempeh: Tofu or chicken
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the sambal tempeh.
- Use brown rice instead of white rice.
- Add chopped cilantro or scallions as a garnish.
Tips and tricks:
- To prevent the rice from sticking to the bottom of the pot, stir it occasionally while cooking.
- For a spicier sambal tempeh, use more chili peppers or add a dash of cayenne pepper.
- Leftover sambal tempeh can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover rice and sambal tempeh separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice, add a splash of water or coconut milk and microwave for 1-2 minutes or until heated through.
- To reheat the sambal tempeh, heat it in a skillet or microwave until heated through.
Presentation ideas:
- Serve the sambal tempeh on top of the coconut rice in a bowl or plate.
- Garnish with chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Steamed or stir-fried vegetables
- Fresh fruit such as mango or pineapple
Suggested side dishes:
- Stir-fried green beans
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir.
- If the sambal tempeh is too spicy, add a bit more brown sugar or soy sauce to balance the flavors.
Food safety advice:
- Make sure to cook the tempeh thoroughly to prevent foodborne illness.
Food history:
- Sambal is a spicy sauce commonly used in Indonesian cuisine. Tempeh is a traditional soy product originating from Indonesia.
Flavor profiles:
- The coconut rice is creamy and slightly sweet, while the sambal tempeh is spicy and savory.
Serving suggestions:
- Serve the sambal tempeh with a side of steamed or stir-fried vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian