Ingredients with Measurements:
- 1 cup of grated coconut
- 2 cups of water
- 1 cup of sliced carrots
- 1 cup of sliced cabbage
- 1 cup of sliced long beans
- 1 cup of sliced tofu
- 1 cup of sliced tempeh
- 1 cup of sliced mushrooms
- 1 cup of sliced onions
- 1 cup of sliced garlic
- 2 tablespoons of vegetable oil
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of ground black pepper
- 1/2 cup of water
- Vegetable oil for frying
Special Equipment Needed:
- Mixing bowl
- Frying pan
- Blender
Step-by-Step Instructions:
1. In a blender, blend the grated coconut and 2 cups of water until smooth. Strain the mixture and set aside the coconut milk.
2. In a frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and garlic and sauté until fragrant.
3. Add the sliced carrots, cabbage, long beans, tofu, tempeh, and mushrooms to the frying pan. Stir-fry for 5 minutes.
4. Add the salt, sugar, turmeric powder, coriander powder, cumin powder, and chili powder to the frying pan. Stir well.
5. Pour the coconut milk into the frying pan and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
6. In a mixing bowl, mix the all-purpose flour, baking powder, salt, sugar, and ground black pepper. Add 1/2 cup of water and mix until smooth.
7. Heat vegetable oil in a frying pan over medium heat. Using a spoon, drop the batter into the oil and fry until golden brown. Repeat until all the batter is used.
8. Serve the Sayur Lemak with the Jemput-Jemput on top.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Frying pan: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 60g
Protein per serving: 15g
Substitutions for ingredients:
- You can use any vegetables you like in the Sayur Lemak.
- You can use coconut cream instead of coconut milk.
- You can use any type of flour for the Jemput-Jemput.
Variations:
- You can add chicken or shrimp to the Sayur Lemak.
- You can add different spices to the Jemput-Jemput batter, such as garlic powder or paprika.
Tips and Tricks:
- Make sure to stir the Sayur Lemak frequently to prevent the coconut milk from curdling.
- To make the Jemput-Jemput crispy, make sure the oil is hot enough before frying.
- You can make the Jemput-Jemput ahead of time and reheat them in the oven before serving.
Storage Instructions:
- Store the Sayur Lemak and Jemput-Jemput separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the Sayur Lemak, simply heat it up in a pot over medium heat until hot.
- To reheat the Jemput-Jemput, place them in the oven at 350°F for 5-10 minutes until crispy.
Presentation Ideas:
- Serve the Sayur Lemak in a large bowl and place the Jemput-Jemput on top.
- Garnish with chopped cilantro or sliced red chili.
Pairings:
- Serve with steamed rice.
Suggested Side Dishes:
- Indonesian-style fried rice
- Stir-fried noodles
- Grilled chicken skewers
Troubleshooting Advice:
- If the coconut milk curdles, add a tablespoon of cornstarch mixed with water to the mixture and stir well.
Food Safety Advice:
- Make sure to cook the vegetables and Jemput-Jemput thoroughly to prevent foodborne illness.
Food History:
- Sayur Lemak is a traditional Indonesian dish that is popular in Malaysia and Singapore as well.
- Jemput-Jemput is a type of fritter that is commonly found in Southeast Asia.
Flavor Profiles:
- Sayur Lemak is creamy and slightly spicy.
- Jemput-Jemput is crispy and savory.
Serving Suggestions:
- Serve the Sayur Lemak and Jemput-Jemput as a main course for lunch or dinner.
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Region: Malaysian