Ingredients with Measurements:
- 500g fresh semanggi leaves, washed and drained
- 200g tempeh, diced
- 3 cloves garlic, minced
- 5 shallots, sliced thinly
- 5 red chili peppers, sliced thinly
- 2 green chili peppers, sliced thinly
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 cup water
- 2 tbsp vegetable oil
Special equipment needed:
- Wok or large frying pan
- Mortar and pestle (optional)
Step-by-step instructions:
1. Heat the wok or frying pan over medium heat and add the vegetable oil.
2. Once the oil is hot, add the diced tempeh and fry until golden brown. Remove from the wok and set aside.
3. In the same wok, add the minced garlic and sliced shallots. Fry until fragrant and slightly browned.
4. Add the sliced chili peppers and fry for another minute.
5. Add the semanggi leaves and stir-fry until wilted.
6. Add the fried tempeh back into the wok and mix well.
7. In a small bowl, mix together the salt, sugar, tamarind paste, and water until well combined.
8. Pour the mixture into the wok and stir well.
9. Increase the heat to high and let the mixture come to a boil.
10. Reduce the heat to low and let the mixture simmer for 10-15 minutes until the liquid has reduced and thickened.
11. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for frying, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 610mg
Total carbohydrates: 22g
Dietary fiber: 5g
Sugar: 7g
Protein: 9g
Substitutions for ingredients:
If fresh semanggi leaves are not available, you can use spinach or kale instead. If tamarind paste is not available, you can use lime juice or vinegar as a substitute.
Variations:
You can add other vegetables such as green beans, carrots, or cabbage to the dish for added nutrition and flavor.
Tips and tricks:
- Make sure to wash the semanggi leaves thoroughly to remove any dirt or debris.
- Use a mortar and pestle to grind the garlic, shallots, and chili peppers into a paste for a smoother texture.
- Adjust the amount of chili peppers 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 dish in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the dish in a large bowl and garnish with sliced chili peppers and fried shallots.
Garnishes:
Sliced chili peppers and fried shallots.
Pairings:
This dish pairs well with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, cucumber salad, or stir-fried green beans.
Troubleshooting advice:
If the dish is too salty, add a squeeze of lime juice or a pinch of sugar to balance out the flavors.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling any ingredients. Cook the dish to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Semanggi Sambal Goreng is a traditional Indonesian dish made with semanggi leaves, a type of wild fern that grows in Southeast Asia.
Flavor profiles:
This dish is spicy, savory, and slightly tangy from the tamarind paste.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian