Capcay Tempe with Crumbled Mushrooms – A Delightful Veggie Stir-Fry
Capcay, a beloved Indonesian vegetable stir-fry, brings together a beautiful harmony of fresh veggies and hearty tempeh in a savory sauce. In this version, we’re adding crumbled mushrooms, which elevate the dish with an earthy, umami flavor that complements the crisp vegetables and the satisfying texture of tempeh. This easy and healthy dish is perfect for a weeknight meal or as a side to any Indonesian feast.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tempeh (fermented soybean cake) | 1 block |
| Mushrooms (any type, crumbled) | 1 pack |
| Carrots (sliced thin) | 4 medium-sized |
| Green beans (sliced) | 4 handfuls |
| Chinese cabbage (sliced) | 1 head |
Seasoning Ingredients:
| Seasoning | Quantity |
|---|---|
| Bird’s eye chili (sliced) | 4-5 pieces |
| Red shallots (finely sliced) | 6 cloves |
| Garlic (finely minced) | 3 cloves |
| Green onion (chopped) | 1 stalk |
| Celery leaf (chopped) | 1 sprig |
| Soy sauce (for flavor) | 2 tablespoons |
| Water (to adjust sauce) | As needed |
| Ginger (sliced) | 1-inch piece |
| Galangal (sliced) | 1-inch piece |
| Salt, sugar, and seasoning powder | To taste |
| Vegetable oil | 2 tablespoons |
Instructions
Step 1: Prepare the Ingredients
- Clean and Slice: Start by washing all the vegetables thoroughly. Slice the tempeh into small cubes, and crumble the mushrooms into bite-sized pieces. Thinly slice the carrots and green beans, and chop the Chinese cabbage into strips.
- Prepare the Aromatics: Finely chop the shallots, garlic, green onions, and celery leaf. Slice the ginger and galangal into thin pieces.
Step 2: Cooking the Aromatics
- Heat a generous amount of vegetable oil in a large frying pan or wok.
- Add the sliced shallots and garlic to the pan and sauté until fragrant and golden brown.
- Once the garlic and shallots have become aromatic, toss in the chopped bird’s eye chili, ginger, and galangal. Sauté them briefly to release their flavors into the oil.
Step 3: Stir-Frying the Vegetables
- First, add the sliced carrots into the pan, allowing them to cook until they start to soften.
- Follow by adding the green beans and Chinese cabbage. Stir-fry the vegetables together until they are tender but still vibrant and crunchy.
- Next, introduce the cubed tempeh and crumbled mushrooms. Stir everything well, making sure that the tempeh and mushrooms are well distributed throughout the mix. Continue to stir-fry for a few minutes until the tempeh is slightly crispy on the edges.
Step 4: Seasoning the Dish
- Pour in the soy sauce, and add the salt, sugar, and seasoning powder to taste. If needed, add a little bit of water to ensure the vegetables and tempeh absorb the seasoning evenly.
- Stir everything thoroughly to make sure all the ingredients are coated with the sauce and the flavors meld together. Let the dish cook for another 3-5 minutes, allowing the sauce to reduce slightly and the flavors to intensify.
Step 5: Final Touches
- Taste the dish, adjusting the seasoning if necessary. Add more salt, sugar, or soy sauce if desired.
- Once the flavors are perfectly balanced, remove from heat and transfer the stir-fry to a serving dish.
Serving Suggestions
Capcay Tempe with Crumbled Mushrooms can be served with steaming white rice, or it can be enjoyed on its own as a light, healthy meal. For a more complete dinner, pair it with a side of fried tofu or a tangy cucumber salad to balance the richness of the dish.
Nutritional Information (Approximate)
| Nutrient | Per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 15-20g |
| Carbohydrates | 30g |
| Fiber | 8g |
| Fat | 10g |
| Sodium | 600-700mg |
This simple and flavorful dish combines the traditional taste of Capcay with the nutty goodness of tempeh and the earthiness of mushrooms, making it a nourishing and satisfying option for any meal. Whether you’re looking for a vegetarian main dish or a side dish to complement your favorite rice-based dishes, Capcay Tempe Remuk Jamur is sure to impress.
