Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 cup of green beans, trimmed and cut into 1-inch pieces
- 1 cup of carrots, peeled and sliced
- 1 cup of cabbage, shredded
- 1 cup of bean sprouts
- 1/2 cup of peanuts, roasted and chopped
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of chicken broth
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of tamarind juice
- 2 tablespoons of palm sugar
- 2 kaffir lime leaves
- 2 red chilies, sliced
- 2 green onions, sliced
Special equipment needed:
- Large wok or skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or skillet over medium-high heat.
2. Add the garlic and sauté for 30 seconds.
3. Add the tofu and stir-fry for 2-3 minutes until lightly browned.
4. Add the green beans, carrots, cabbage, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Add the peanuts, ground coriander, ground cumin, turmeric powder, salt, and black pepper. Stir-fry for 1-2 minutes until fragrant.
6. Pour in the chicken broth, sweet soy sauce, tamarind juice, and palm sugar. Stir well to combine.
7. Add the kaffir lime leaves and red chilies. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes until the vegetables are tender and the sauce has thickened.
8. Remove the kaffir lime leaves and discard.
9. Serve the Selat Solo with steamed rice and garnish with sliced green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing and stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 19g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 700mg
- Total carbohydrates: 32g
- Dietary fiber: 8g
- Sugars: 14g
- Protein: 16g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Green beans can be substituted with snow peas or asparagus.
- Carrots can be substituted with bell peppers or zucchini.
- Cabbage can be substituted with bok choy or kale.
- Bean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
- Chicken broth can be substituted with vegetable broth or water.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Tamarind juice can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add shrimp, chicken, or beef for a non-vegetarian version.
- Use different vegetables based on personal preference or availability.
- Add more or less chili for spiciness.
- Use different nuts such as cashews or almonds instead of peanuts.
Tips and tricks:
- Use a non-stick wok or skillet to prevent sticking.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the seasoning to taste.
- Add more broth if the sauce becomes too thick.
- Serve with lime wedges for extra tanginess.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with sliced green onions and chopped peanuts.
Garnishes:
- Sliced green onions
- Chopped peanuts
- Lime wedges
Pairings:
- Steamed rice
- Fried rice
- Noodles
Suggested side dishes:
- Stir-fried vegetables
- Spring rolls
- Dumplings
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the vegetables are too crunchy, stir-fry for a few more minutes until tender.
- If the dish is too spicy, reduce the amount of chili or omit it altogether.
Food safety advice:
- Make sure to cook the vegetables and tofu thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
- Selat Solo is a traditional Indonesian dish that originated from the city of Solo in Central Java. It is a spicy and tangy soup that is typically made with chicken, beef, or mutton.
Flavor profiles:
- Spicy, tangy, savory, nutty
Serving suggestions:
- Serve hot with steamed rice and garnish with sliced green onions and chopped peanuts.
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Region: Indonesian