Tumis Labu dan Tempe (Stir-Fried Pumpkin and Tempe)
This delightful Indonesian dish combines the earthy flavors of pumpkin and tempeh, creating a harmonious blend of textures and tastes. Perfect for a quick and nutritious meal, this recipe is not only simple but also packed with vitamins and protein.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin | 1 medium-sized |
| Tempeh | As needed |
| Bird’s eye chili | 5 pieces |
| Shallots | 2 pieces |
| Garlic | 3 cloves |
| Brown sugar | To taste |
| Salt | To taste |
| Tomato | 1 piece |
| Water | As needed |
| Flavor enhancer | To taste |
| Oil | As needed |
Nutritional Information
(Approximate values per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 10g |
| Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Fat | 10g |
| Sodium | 300mg |
Instructions
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Prepare the Pumpkin: Begin by cutting the pumpkin into small cubes. Sprinkle with salt and allow it to sit for about 5 minutes. This will help draw out excess moisture. Afterward, gently massage the pumpkin cubes with your hands and then rinse them under cold water to remove any excess salt.
-
Fry the Tempeh: Cut the tempeh into small cubes. Heat a frying pan over medium heat and add enough oil to coat the bottom. Once the oil is hot, add the tempeh cubes and fry until golden brown and crispy on all sides. Remove from the pan and set aside.
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Chop the Aromatics: While the tempeh is frying, finely chop the bird’s eye chili, shallots, garlic, and tomato. Set aside.
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Sauté the Aromatics: In the same pan used for frying the tempeh, add a little more oil if necessary. Once heated, add the chopped shallots and sauté until fragrant. Then add the chopped bird’s eye chili, brown sugar, and tomato. Stir well to combine.
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Combine Ingredients: Pour in a small amount of water to create a light sauce. Add the prepared pumpkin and fried tempeh to the pan. Season with salt and flavor enhancer. Stir everything together gently, ensuring the pumpkin and tempeh are well coated with the sauce.
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Check for Doneness: Allow the mixture to cook for about 5-7 minutes, or until the pumpkin is tender yet retains a slight crunch. Taste and adjust the seasoning if necessary.
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Serve: Once cooked, remove from heat and transfer to a serving dish. This stir-fried pumpkin and tempeh can be enjoyed warm, making a fantastic side dish or a light main course.
Tips
- For added flavor, you can include a splash of soy sauce or a squeeze of lime juice before serving.
- This dish pairs beautifully with steamed rice or as part of a larger Indonesian meal.
Embrace the vibrant flavors of Indonesian cuisine with this satisfying stir-fry, showcasing the nutritional benefits of pumpkin and tempeh in every bite. Enjoy your culinary adventure!
