Ingredients with Measurements:
- 1 cup of dried shrimp, soaked in water for 30 minutes
- 10 red chili peppers, seeded and chopped
- 5 bird's eye chili peppers, chopped
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 2 cups of mixed vegetables (carrots, green beans, and cabbage), chopped
- 1 cup of water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Drain the soaked dried shrimp and place them in a blender or food processor. Pulse until the shrimp are finely chopped.
2. Add the red chili peppers, bird's eye chili peppers, onion, garlic, tamarind paste, palm sugar, and salt to the blender or food processor. Pulse until the mixture forms a paste.
3. Heat the vegetable oil in a large pan over medium heat. Add the paste and cook for 5 minutes, stirring frequently.
4. Add the mixed vegetables and water to the pan. Stir to combine.
5. Cover the pan and simmer for 10-15 minutes, or until the vegetables are tender.
6. Serve hot with rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Fat: 8g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- Dried shrimp can be substituted with dried anchovies or fish sauce.
- Red chili peppers can be substituted with bell peppers or paprika.
- Bird's eye chili peppers can be substituted with jalapeno peppers or cayenne pepper.
- Palm sugar can be substituted with brown sugar or honey.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add tofu or tempeh for a vegetarian version.
- Use different types of vegetables for a different flavor profile.
- Add chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Soaking the dried shrimp in water helps to soften them and make them easier to blend.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Use a non-stick pan to prevent the vegetables from sticking to the bottom.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sambal Tumpang with Vegetables in a bowl with a side of rice.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Rice
- Cucumber salad
- Pickled vegetables
Troubleshooting advice:
- If the Sambal Tumpang with Vegetables is too spicy, add more vegetables or reduce the amount of chili peppers.
Food safety advice:
- Make sure to cook the vegetables until they are tender to ensure they are safe to eat.
Food history:
- Sambal Tumpang is a traditional Indonesian dish that originated in Java.
Flavor profiles:
- Spicy, sweet, and sour.
Serving suggestions:
- Serve hot with rice.
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Region: Indonesian