Ingredients with Measurements:
- 2 cups of cooked white rice
- 1 block of tempeh, cut into small cubes
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 2 tomatoes, chopped
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
- 1/2 cup of water
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
3. Add the cubed tempeh to the skillet and cook until it is golden brown.
4. Add the sliced red and green chili peppers to the skillet and cook for 1-2 minutes.
5. Add the chopped tomatoes to the skillet and cook until they are soft and mushy.
6. In a small bowl, mix the tamarind paste, brown sugar, salt, and water until well combined.
7. Pour the tamarind mixture into the skillet and stir well.
8. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
9. Serve the Sambal Tumpang over a bed of cooked white rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing and browning the tempeh
- Low heat for simmering the Sambal Tumpang
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Total carbohydrates: 52g
- Dietary fiber: 5g
- Sugars: 9g
- Protein: 12g
Substitutions for ingredients:
- You can substitute the tempeh with tofu or chicken.
- You can substitute the tamarind paste with lime juice.
Variations:
- You can add shrimp or fish to the Sambal Tumpang for a seafood version.
- You can add vegetables such as eggplant or green beans for a vegetarian version.
Tips and tricks:
- Make sure to cook the tempeh until it is golden brown to give it a crispy texture.
- Adjust the amount of chili peppers according to your spice preference.
- You can add a splash of coconut milk to the Sambal Tumpang for a creamier texture.
Storage instructions:
- Store any leftover Sambal Tumpang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Sambal Tumpang in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Sambal Tumpang in a bowl over a bed of cooked white rice.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Grilled zucchini
- Cucumber and tomato salad
Troubleshooting advice:
- If the Sambal Tumpang is too spicy, add a splash of coconut milk or a teaspoon of sugar to balance out the heat.
Food safety advice:
- Make sure to cook the tempeh until it is fully cooked to avoid any foodborne illnesses.
Food history:
- Sambal Tumpang is a traditional Indonesian dish that originated from the island of Java.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the Sambal Tumpang as a main dish for lunch or dinner.
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Region: Indonesian