Ingredients with Measurements:
- 1 block of tempeh (200g), cut into small cubes
- 2 cloves of garlic, minced
- 2 shallots, minced
- 2 red chilies, minced
- 1 tsp of salt
- 1 tsp of sugar
- 1 tsp of tamarind paste
- 1 tsp of vegetable oil
- Banana leaves for wrapping
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine the tempeh cubes, minced garlic, shallots, and chilies.
2. Add salt, sugar, tamarind paste, and vegetable oil to the mixing bowl. Mix well.
3. Cut the banana leaves into 20cm x 20cm squares.
4. Take a spoonful of the tempeh mixture and place it in the center of the banana leaf.
5. Fold the banana leaf to wrap the tempeh mixture. Secure the edges with toothpicks.
6. Repeat step 4 and 5 until all the tempeh mixture is used up.
7. Steam the wrapped tempeh for 15-20 minutes.
8. Remove the toothpicks and serve the Tempeh Botok with Garlic while still hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Steam at medium heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrate: 14g
Dietary fiber: 3g
Total sugars: 3g
Protein: 7g
Substitutions for ingredients:
- Tofu can be used instead of tempeh.
- Lime juice can be used instead of tamarind paste.
Variations:
- Add shredded coconut to the tempeh mixture for a more flavorful dish.
- Use different types of chilies for a spicier or milder taste.
Tips and tricks:
- Make sure the banana leaves are clean and dry before using them.
- Use toothpicks to secure the edges of the banana leaves to prevent the tempeh mixture from falling out.
- Serve the Tempeh Botok with Garlic with steamed rice for a complete meal.
Storage instructions:
Store the leftover Tempeh Botok with Garlic in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tempeh Botok with Garlic in a steamer for 5-10 minutes until heated through.
Presentation ideas:
Serve the Tempeh Botok with Garlic on a banana leaf for a traditional presentation.
Garnishes:
Garnish with sliced red chilies and chopped cilantro for a pop of color and flavor.
Pairings:
Pair the Tempeh Botok with Garlic with a refreshing cucumber salad or pickled vegetables.
Suggested side dishes:
Serve the Tempeh Botok with Garlic with steamed rice and stir-fried vegetables for a complete meal.
Troubleshooting advice:
- If the tempeh mixture is too dry, add a little bit of water to moisten it.
- If the banana leaves are too stiff, soften them by briefly steaming them or soaking them in warm water.
Food safety advice:
Make sure the tempeh is cooked through before serving to prevent foodborne illness.
Food history:
Tempeh is a traditional Indonesian food made from fermented soybeans. It is a rich source of protein and is commonly used in vegetarian and vegan dishes.
Flavor profiles:
The Tempeh Botok with Garlic has a savory and slightly sweet taste with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve the Tempeh Botok with Garlic as an appetizer or as a main dish.
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Region: Indonesian