Ingredients with Measurements:
- 500g tiwul (cassava flour)
- 200g tempeh, sliced
- 2 cloves garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 500ml water
Special equipment needed:
- None
Step-by-step instructions:
a. In a pan, heat the vegetable oil over medium heat.
b. Add the garlic, shallots, and red chilies. Sauté until fragrant.
c. Add the sliced tempeh and cook until slightly browned.
d. Add the water, salt, and sugar. Stir well.
e. Bring to a boil and let it simmer for 10 minutes.
f. In a separate pot, boil the tiwul in water for 5 minutes.
g. Drain the tiwul and serve with the tempeh sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 38g
- Protein: 10g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or chicken.
Variations:
- Add vegetables such as carrots, green beans, or spinach to the tempeh sauce.
- Use different types of chilies for a spicier or milder flavor.
Tips and tricks:
- Make sure to sauté the garlic, shallots, and chilies until fragrant to enhance the flavor of the sauce.
- Adjust the amount of salt and sugar to your liking.
Storage instructions:
- Store the leftover tiwul and tempeh sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tiwul and tempeh sauce separately in the microwave or on the stovetop.
Presentation ideas:
- Serve the tiwul and tempeh sauce in separate bowls for a rustic presentation.
Garnishes:
- Garnish with sliced scallions or cilantro for added flavor and color.
Pairings:
- Tiwul with tempeh pairs well with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the tempeh sauce is too thick, add more water to achieve the desired consistency.
Food safety advice:
- Make sure to cook the tempeh thoroughly to avoid any foodborne illnesses.
Food history:
- Tiwul is a traditional Indonesian food made from cassava flour, while tempeh is a traditional soy product.
Flavor profiles:
- Tiwul has a slightly chewy texture and a neutral flavor, while tempeh has a nutty and slightly fermented flavor.
Serving suggestions:
- Tiwul with tempeh is a popular dish in Indonesian cuisine and is often served as a main course.
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Region: Indonesian