Ingredients with Measurements:
- 2 packs of tempe, sliced into small pieces
- 2 cloves of garlic, minced
- 1 onion, sliced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 1 cup of water
For the Peanut Sauce:
- 1 cup of roasted peanuts, ground
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1/2 teaspoon of salt
- 1 cup of water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat.
2. Add garlic and onion, sauté until fragrant.
3. Add red and green chilies, sauté for 1 minute.
4. Add red and green bell peppers, sauté for 2 minutes.
5. Add sliced tempe, salt, and sugar, stir well.
6. Pour water into the pan, cover and cook for 5-7 minutes until the tempe is cooked and the water has evaporated.
7. While waiting for the tempe to cook, prepare the peanut sauce.
8. In a blender or food processor, blend roasted peanuts, garlic, red chilies, tamarind paste, palm sugar, salt, and water until smooth.
9. Pour the peanut sauce into a small saucepan, heat over low heat until the sauce thickens.
10. Serve the spicy orak-arik tempe with peanut sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for cooking the tempe
- Low heat for heating the peanut sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 25g
- Carbohydrates: 20g
- Protein: 15g
Substitutions for ingredients:
- Tempe can be substituted with tofu or chicken
- Red and green chilies can be substituted with chili flakes or chili powder
- Tamarind paste can be substituted with lime juice or vinegar
- Palm sugar can be substituted with brown sugar or honey
Variations:
- Add vegetables such as carrots, cabbage, or broccoli
- Use different types of nuts for the peanut sauce such as cashews or almonds
- Add shrimp or beef for a non-vegetarian version
Tips and tricks:
- Slice the tempe into small pieces to ensure even cooking
- Adjust the amount of chili according to your preference for spiciness
- Use a non-stick pan to prevent the tempe from sticking to the pan
Storage instructions:
- Store the leftover tempe and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tempe in a pan over medium heat until heated through.
- Reheat the peanut sauce in a small saucepan over low heat until heated through.
Presentation ideas:
- Serve the spicy orak-arik tempe with peanut sauce in a bowl or on a plate.
- Garnish with chopped peanuts and sliced red chilies.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Indonesian-style salad with peanut dressing
- Fried tofu or tempe chips
Troubleshooting advice:
- If the tempe is too dry, add a little bit of water to the pan and continue cooking until the water evaporates.
- If the peanut sauce is too thick, add a little bit of water to the saucepan and stir until the desired consistency is achieved.
Food safety advice:
- Make sure to cook the tempe thoroughly to avoid foodborne illness.
- Store the leftover tempe and peanut sauce in the refrigerator and consume within 3 days.
Food history:
- Orak-arik is a traditional Indonesian dish made with scrambled eggs and vegetables.
- Tempe is a traditional Indonesian food made from fermented soybeans.
Flavor profiles:
- Spicy, savory, nutty, and slightly sweet.
Serving suggestions:
- Serve the spicy orak-arik tempe with peanut sauce as a main dish for lunch or dinner.
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Region: Indonesian