Ingredients with Measurements:
- 2 cups of rice
- 3 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 block of tempeh, sliced into small pieces
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of soy sauce
- 1 teaspoon of vegetable oil
- 1 red chili, sliced
- 1 green onion, sliced
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer until the water runs clear. Place the rice in the rice cooker with 3 cups of water, 1 teaspoon of salt, and 1 tablespoon of vegetable oil. Cook the rice according to the rice cooker instructions.
2. While the rice is cooking, heat the frying pan over medium heat. Add the sliced tempeh and fry until golden brown, about 5 minutes.
3. Add the minced garlic, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of soy sauce, and 1 teaspoon of vegetable oil to the frying pan with the tempeh. Stir until the tempeh is coated with the seasoning.
4. Once the rice is cooked, shape it into a cone on a large platter. Arrange the fried tempeh around the base of the cone.
5. Garnish the platter with sliced red chili, green onion, cucumber, and tomato. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: follow the instructions on the rice cooker
Frying pan: medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 5g
Carbohydrates: 55g
Protein: 10g
Substitutions for ingredients:
- Brown rice can be used instead of white rice
- Tofu can be used instead of tempeh
- Red bell pepper can be used instead of red chili
Variations:
- Add sliced boiled eggs to the platter
- Add sliced avocado to the platter
- Use different types of vegetables for garnish
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch
- Use a wet spoon to shape the rice into a cone for easier handling
- Use a non-stick frying pan to prevent the tempeh from sticking
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Arrange the platter with the cone of rice in the center and the fried tempeh and vegetables arranged around it.
Garnishes:
Sliced red chili, green onion, cucumber, and tomato
Pairings:
- Indonesian sambal sauce
- Indonesian chicken satay
- Indonesian beef rendang
Suggested side dishes:
- Indonesian gado-gado salad
- Indonesian stir-fried noodles (mie goreng)
- Indonesian corn fritters (perkedel jagung)
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
- If the tempeh is too salty, reduce the amount of salt in the seasoning.
Food safety advice:
- Wash hands and utensils thoroughly before cooking.
- Cook the rice and tempeh to the recommended temperature to prevent foodborne illness.
Food history:
Tumpeng is a traditional Indonesian dish that is often served during special occasions such as weddings, birthdays, and religious ceremonies. It is a symbol of gratitude and represents the harmony of life.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the fried tempeh and seasoned rice. The garnishes add a fresh and spicy element to the dish.
Serving suggestions:
Serve the tumpeng with fried tempeh as the main dish for a special occasion or as a side dish for an Indonesian meal.
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Region: Indonesian