Ingredients with Measurements:
- 250g tempe, cut into small pieces
- 2 cups shredded coconut
- 2 cups bean sprouts
- 2 cups cabbage, thinly sliced
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 red chilies, sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1/2 cup water
- 2 tbsp vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium heat.
2. Add the garlic, shallots, and red chilies. Cook until fragrant.
3. Add the tempe and cook until golden brown.
4. In a separate pan, toast the shredded coconut until golden brown.
5. In a small bowl, mix together the salt, sugar, tamarind paste, and water.
6. In a large mixing bowl, combine the cooked tempe, toasted coconut, bean sprouts, cabbage, spinach, and the salt-sugar-tamarind mixture.
7. Mix well until all the ingredients are evenly coated.
8. Serve immediately.
30 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 18g
- Protein: 10g
Substitutions for ingredients:
- Tempe can be substituted with tofu or chicken.
- Bean sprouts can be substituted with mung bean sprouts or snow pea sprouts.
- Cabbage can be substituted with bok choy or kale.
- Red chilies can be substituted with green chilies or jalapenos.
Variations:
- Add sliced carrots or bell peppers for extra crunch.
- Use lime juice instead of tamarind paste for a tangier flavor.
- Add chopped peanuts or cashews for extra texture.
Tips and tricks:
- Make sure to toast the shredded coconut until golden brown for maximum flavor.
- Cut the tempe into small pieces for even cooking.
- Mix the vegetables and tempe together just before serving to prevent the vegetables from wilting.
Storage instructions:
- Urap tempe is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Urap tempe can be reheated in the microwave or on the stovetop.
Presentation ideas:
- Serve urap tempe in a large bowl or on a platter.
- Garnish with sliced red chilies or chopped peanuts.
Garnishes:
- Sliced red chilies
- Chopped peanuts
- Cilantro leaves
Pairings:
- Urap tempe pairs well with steamed rice or noodles.
Suggested side dishes:
- Indonesian sambal
- Fried tofu
- Grilled chicken
Troubleshooting advice:
- If the tempe is too dry, add a little more vegetable oil to the pan.
- If the vegetables are too wilted, mix them together just before serving.
Food safety advice:
- Make sure to cook the tempe thoroughly to prevent foodborne illness.
Food history:
- Urap tempe is a traditional Indonesian dish that is often served as a side dish or appetizer.
Flavor profiles:
- Urap tempe is a savory and slightly sweet dish with a hint of tanginess from the tamarind paste.
Serving suggestions:
- Serve urap tempe as part of a larger Indonesian meal, or as a standalone dish.
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Region: Indonesian