Tumis Terong Ijo Tempe Teri Jengkol: A Flavorful Indonesian Stir-Fry
Dive into the vibrant and aromatic world of Indonesian cuisine with this delightful recipe for Tumis Terong Ijo Tempe Teri Jengkol, a stir-fried dish that combines the unique flavors of eggplant, tempeh, anchovies, and jengkol. This dish is perfect for a quick weeknight dinner or as a flavorful addition to a festive meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Terong Ijo) | 1/4 piece (cut into quarters) |
| Anchovies (Teri) | 1 packet |
| Tempeh | 1/2 block (sliced lengthwise) |
| Jengkol | 3 pieces (cut into larger pieces) |
| Garlic | 2 cloves (minced) |
| Shallots | 4 cloves (sliced) |
| Curly Red Chilies | 3 pieces (sliced) |
| Bird’s Eye Chilies | 20 pieces (sliced) |
| Large Green Chilies | 2 pieces (sliced) |
| Cooking Oil | For sautéing |
| Water | A splash (as needed) |
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 18g
- Fat: 16g
- Carbohydrates: 22g
- Fiber: 8g
- Sodium: 500mg
Instructions
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Prepare the Ingredients: Start by cutting the eggplant into quarters. Slice the tempeh lengthwise into thin strips. Clean the anchovies thoroughly and prepare the jengkol by cutting it into larger pieces for added texture.
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Heat the Oil: In a wok or a large frying pan, heat enough cooking oil over medium heat until it’s hot but not smoking.
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Sauté the Aromatics: Add the minced garlic and sliced shallots to the hot oil. Sauté for a couple of minutes until fragrant and the shallots become translucent.
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Add the Chilies: Toss in the sliced curly red chilies, bird’s eye chilies, and large green chilies. Stir-fry for about a minute to release their flavors.
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Incorporate Eggplant and Jengkol: Add the quartered eggplant and jengkol to the pan. Stir-fry everything together until the eggplant starts to soften and wilt, which should take about 3-5 minutes.
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Add Water: Once the eggplant has softened, add a splash of water to help steam the vegetables. This will ensure they cook evenly and become tender.
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Mix in Teri and Tempeh: After a few minutes, add the cleaned anchovies and sliced tempeh to the pan. Stir well to combine all the ingredients. Allow the mixture to cook until the water has slightly reduced and the tempeh has absorbed the flavors, about 5-7 minutes.
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Final Stir-Fry: Once everything is well mixed and the water has evaporated, give the dish a good stir to ensure all ingredients are evenly coated with the aromatic blend of spices and vegetables.
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Serve Hot: Your Tumis Terong Ijo Tempe Teri Jengkol is now ready to be served! Enjoy this delicious stir-fry on its own or alongside steamed rice for a complete meal.
Tips for the Perfect Tumis Terong Ijo
- Adjust the Heat: If you prefer a milder dish, reduce the number of bird’s eye chilies or use fewer red chilies. Conversely, feel free to add more chilies if you enjoy extra heat!
- Add More Vegetables: This dish is versatile; you can incorporate additional vegetables such as bell peppers, carrots, or green beans to enhance its nutritional value and flavor.
- Tempeh Variations: If you can’t find tempeh, you can substitute it with firm tofu for a similar texture.
Conclusion
Tumis Terong Ijo Tempe Teri Jengkol is a flavorful and nutritious dish that highlights the diverse ingredients of Indonesian cuisine. Its balance of textures and flavors makes it a perfect centerpiece for your meal. Enjoy the vibrant colors and robust tastes that this recipe brings to your dining table, and feel free to customize it to suit your preferences. Happy cooking!
