Menu 12ribu: Vegetable Soup, Fried Tempeh, and Spicy Sambal Korek
This delightful meal, affectionately known as “Menu 12ribu,” features a comforting vegetable soup, crispy fried tempeh, and a fiery sambal korek. With ingredients that are both budget-friendly and widely accessible, this dish not only celebrates the vibrant flavors of traditional Indonesian cuisine but also offers a wholesome dining experience that can be enjoyed by everyone. Let’s dive into the details of this flavorful menu!
Ingredients
| Ingredient | Quantity | Price (Rp) |
|---|---|---|
| Tempeh (standard size) | 1 piece | 4,000 |
| Soup seasoning package | 1 pack | 5,000 |
| Bird’s eye chili (cabe rawit) | 10 pieces | 3,000 |
| Garlic | 2 cloves (mashed) | – |
| Vegetable oil | As needed (for frying) | – |
| Salt | To taste | – |
| Sugar | To taste | – |
| Seasoning (e.g., totole) | To taste | – |
| Carrots | 1 medium (sliced) | – |
| Potatoes | 1 medium (diced) | – |
| Green beans (buncis) | A handful (trimmed) | – |
| Cabbage (daun kol) | A handful (sliced) | – |
| Celery leaves (daun sledri) | A handful (chopped) | – |
Preparation Steps
Vegetable Soup
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Sauté Garlic: Begin by heating a sufficient amount of vegetable oil in a pot over medium heat. Once the oil is hot, add the mashed garlic and sauté until fragrant, releasing its aromatic essence into the oil.
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Add Water: Pour in enough water to create the base of your soup. Allow the mixture to come to a rolling boil, infusing the oil with the garlic flavor.
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Introduce Vegetables: Once boiling, add the sliced carrots, diced potatoes, trimmed green beans, sliced cabbage, and chopped celery leaves to the pot. Stir well to combine.
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Season: Sprinkle in the salt, sugar, and seasoning (such as totole) to enhance the flavors. Adjust to taste, allowing the soup to simmer until the vegetables are tender yet retain some bite.
Spicy Sambal Korek
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Prepare the Sambal: In a mortar and pestle, combine the bird’s eye chilies and the remaining mashed garlic. Add a pinch of salt and seasoning (totole) to taste, and grind everything together until you achieve a chunky paste.
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Heat Oil: In a small pan, heat a generous amount of vegetable oil until it reaches a high temperature. Once hot, pour the oil over the sambal mixture, allowing it to sizzle and infuse the flavors together.
Fried Tempeh
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Marinate the Tempeh: Cut the tempeh into your desired shapes, whether slices or cubes. Soak the pieces in a mixture of water, smashed garlic, and a pinch of salt for about 15-20 minutes. This step allows the tempeh to absorb the flavors.
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Heat Oil for Frying: In a frying pan, heat enough vegetable oil over medium-high heat until it is hot and shimmering.
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Fry the Tempeh: Carefully add the marinated tempeh to the hot oil, ensuring not to overcrowd the pan, which could lower the oil temperature. Fry until the tempeh is golden brown and crispy on all sides.
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Drain Excess Oil: Once cooked, remove the fried tempeh and place it on paper towels to absorb any excess oil, enhancing its crispiness.
Tips for Perfectly Fried Tempeh
- Ensure the oil is sufficiently hot before adding the tempeh. This helps create a crispy texture.
- Avoid overcrowding the pan; fry in batches if necessary to maintain the oil temperature and achieve an even crisp.
Enjoy Your Meal!
Serve the piping hot vegetable soup alongside the crispy fried tempeh and the spicy sambal korek for a complete and satisfying meal. This menu not only provides a rich blend of textures and flavors but also represents a wonderful balance of nutrition and taste, perfect for any day of the week. Enjoy the delightful experience of “Menu 12ribu,” and happy cooking! 😄
