Ingredients with Measurements:
- 2 cups of tempeh, sliced into small pieces
- 2 cups of mixed vegetables (carrots, green beans, cabbage, and spinach)
- 1 can of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 2 cups of water
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and sliced red chilies. Stir until fragrant.
3. Add the sliced tempeh and mixed vegetables. Stir for 2-3 minutes.
4. Add the coconut milk, water, salt, sugar, turmeric powder, coriander powder, and cumin powder. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes.
6. Stir occasionally to prevent sticking.
7. Once the vegetables are tender, turn off the heat.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 20g
Protein: 10g
Substitutions for ingredients:
- You can use tofu instead of tempeh.
- You can use any vegetables you like.
Variations:
- You can add chicken or shrimp for a non-vegetarian version.
- You can add more or less chili depending on your preference.
Tips and Tricks:
- Make sure to slice the tempeh into small pieces to ensure even cooking.
- Use fresh vegetables for the best flavor.
- Adjust the seasoning according to your taste.
Storage Instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a pot over low heat until heated through.
Presentation Ideas:
Serve the Tempeh Sayur Lodeh in a large bowl with steamed rice on the side.
Garnishes:
Garnish with fresh cilantro or chopped scallions.
Pairings:
Serve with a side of sambal or pickled vegetables.
Suggested Side Dishes:
Steamed rice, fried tofu, or vegetable fritters.
Troubleshooting Advice:
If the mixture is too thick, add more water or coconut milk.
Food Safety Advice:
Make sure to cook the vegetables and tempeh thoroughly to prevent foodborne illness.
Food History:
Sayur Lodeh is a traditional Indonesian vegetable curry that originated from Java.
Flavor Profiles:
The Tempeh Sayur Lodeh has a creamy and slightly spicy flavor with a hint of sweetness.
Serving Suggestions:
Serve the Tempeh Sayur Lodeh as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian