Tumis Labu Siam Tempe: A Delicious Stir-Fry of Siam Pumpkin and Tempeh
Tumis Labu Siam Tempe is a delightful Indonesian stir-fry that combines the subtle sweetness of Siam pumpkin with the savory depth of tempeh. This dish is not only easy to prepare but also packed with flavor and nutrients. Here’s how to make it!
Ingredients
| Ingredient | Amount |
|---|---|
| Siam pumpkin | 250 grams (about 2 large) |
| Tempeh | 150 grams (1 block, cut in half) |
| Tomatoes | 3 (sliced) |
| Coconut milk | 450 ml (from 1/4 coconut) |
| Galangal | 2 cm (smashed) |
| Bay leaves | 2 leaves |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Cooking oil | As needed for frying |
Spices to Grind:
| Spice | Amount |
|---|---|
| Garlic | 3 cloves |
| Shallots | 6 bulbs |
| Dried shrimp (ebi) | 1.5 teaspoons |
| Red chilies | 3 (adjust to taste) |
Instructions
-
Prepare the Siam Pumpkin:
Start by removing the latex sap from the Siam pumpkin. Cut the pumpkin into sections and rub them together to release the sap. Once the sap has been removed, peel the pumpkin and cut it into your desired shapes (a rustic chop works beautifully). Rinse thoroughly under clean water. -
Prepare the Tempeh:
Cut the tempeh into bite-sized cubes. Heat an adequate amount of cooking oil in a frying pan. Once the oil is hot, fry the tempeh cubes until they develop a crispy, golden crust. Remove and drain on paper towels to absorb excess oil. -
Prepare the Vegetables:
Chop the tomatoes and crush the galangal slightly to release its flavor. -
Soak and Toast the Dried Shrimp:
Briefly soak the dried shrimp in warm water, then drain and toast them in a dry skillet until fragrant. -
Grind the Spices:
Using a mortar and pestle or a blender, grind together the garlic, shallots, toasted dried shrimp, and red chilies until you achieve a smooth paste. -
Sauté the Spices:
In the same frying pan, heat a bit more oil if necessary. Add the ground spice mixture, along with the crushed galangal and bay leaves. Sauté these ingredients until they release their delightful aromas. -
Add the Tomatoes:
Next, toss in the sliced tomatoes and stir them until they begin to soften and wilt. -
Combine All Ingredients:
Introduce the prepared Siam pumpkin and fried tempeh into the pan, stirring well to combine all the ingredients. If you like, you can also add some petai (stink beans) at this stage for an extra layer of flavor. -
Incorporate Coconut Milk and Seasonings:
Pour in the coconut milk, followed by salt and sugar. Mix thoroughly to ensure that all ingredients are evenly coated with the rich coconut sauce. Allow the mixture to cook until the pumpkin is tender and all flavors meld beautifully. -
Serve:
Once everything is cooked through and fragrant, transfer your Tumis Labu Siam Tempe to a serving dish. This dish pairs perfectly with steamed rice, making for a wholesome and satisfying meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 8 g |
| Fat | 12 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sodium | 300 mg (varies with salt) |
This Tumis Labu Siam Tempe dish brings together the vibrant tastes of Indonesian cuisine with ease, making it an excellent choice for both weeknight dinners and special occasions. Enjoy your culinary journey!
