Ingredients with Measurements:
- 1 large eggplant, cut into small cubes
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 tablespoon tamarind paste
- 2 tablespoons sambal oelek
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the eggplant, carrots, red and green bell peppers, and onion to the skillet and stir-fry for 5-7 minutes until the vegetables are tender.
3. Add the minced garlic to the skillet and stir-fry for another 1-2 minutes until fragrant.
4. In a small bowl, mix together the tamarind paste, sambal oelek, soy sauce, and brown sugar until well combined.
5. Pour the sauce over the vegetables in the skillet and stir-fry for another 2-3 minutes until the sauce is heated through and the vegetables are coated in the sauce.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- You can substitute the eggplant with zucchini or yellow squash.
- You can substitute the tamarind paste with lime juice.
- You can substitute the sambal oelek with sriracha sauce.
Variations:
- You can add tofu or chicken to the stir-fry for extra protein.
- You can add peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to cut the vegetables into small, bite-sized pieces for even cooking.
- Stir-fry the vegetables in batches if your skillet or wok is not large enough to accommodate all the vegetables at once.
- Adjust the amount of sambal oelek to your desired level of spiciness.
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 or microwave until heated through.
Presentation ideas:
- Serve the Sambal Tuktuk Vegetables in a large bowl or platter.
- Garnish with fresh cilantro leaves and chopped peanuts or cashews.
Garnishes:
- Fresh cilantro leaves
- Chopped peanuts or cashews
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice
Troubleshooting advice:
- If the vegetables are not cooking evenly, adjust the heat or stir-fry in batches.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Sambal Tuktuk is a spicy Indonesian condiment made with chilies, garlic, and shrimp paste.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
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Region: Indonesian