Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 2 pandan leaves
- 1 can of coconut milk
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 carrot, sliced
- 1 potato, diced
- 1 cup of green beans, cut into 2-inch pieces
- 1 cup of cabbage, sliced
- 1 cup of tofu, diced
- 1 cup of tempeh, diced
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- Salt and pepper to taste
Special equipment needed:
- Ketupat mold or banana leaves to wrap the rice
Step-by-step instructions:
1. Rinse the rice and put it in a pot with 4 cups of water, salt, and pandan leaves. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the rice is cooked.
2. Once the rice is cooked, remove the pandan leaves and transfer the rice to a ketupat mold or wrap it tightly in banana leaves. Steam the rice for another 30 minutes.
3. In a separate pot, combine the coconut milk, water, salt, and sugar. Bring to a boil, then add the carrot, potato, green beans, and cabbage. Simmer until the vegetables are cooked.
4. In a pan, sauté the garlic, onion, red chilies, and green chilies until fragrant. Add the tofu and tempeh and cook until lightly browned.
5. Add the turmeric powder, coriander powder, cumin powder, salt, and pepper to the pan. Stir well.
6. Combine the cooked vegetables and the tofu-tempeh mixture in the pot. Simmer for another 5 minutes.
7. Serve the ketupat with the vegetable and tofu-tempeh curry.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Steaming temperature: 100°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 50g
Protein: 10g
Substitutions for ingredients:
- You can use any vegetables you like in the curry.
- If you don't have tofu or tempeh, you can use chicken or beef.
Variations:
- You can add more spices to the curry to make it spicier.
- You can add coconut flakes to the rice for extra flavor.
Tips and tricks:
- Make sure to wrap the rice tightly in banana leaves or the ketupat mold to prevent it from falling apart during steaming.
- You can make the curry ahead of time and reheat it before serving.
Storage instructions:
- Store the leftover ketupat and curry separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the ketupat, steam it for 10-15 minutes.
- To reheat the curry, heat it in a pot over medium heat until hot.
Presentation ideas:
- Serve the ketupat and curry on a large platter with some fresh herbs and lime wedges on the side.
Garnishes:
- Fresh cilantro or parsley
- Lime wedges
Pairings:
- Serve with some sambal or chili sauce on the side.
Suggested side dishes:
- Indonesian-style fried chicken
- Fried tofu and tempeh
Troubleshooting advice:
- If the rice is too wet, steam it for a few more minutes.
- If the curry is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to cook the vegetables and tofu-tempeh mixture thoroughly to prevent any foodborne illnesses.
Food history:
- Ketupat Sayur is a traditional Indonesian dish that is commonly served during Eid al-Fitr, a Muslim holiday that marks the end of Ramadan.
Flavor profiles:
- The ketupat is soft and slightly sweet, while the curry is savory and spicy.
Serving suggestions:
- Serve the ketupat and curry as a main dish for lunch or dinner.
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Region: Indonesian