Indonesian tempe recipes

Savory Chayote and Tempeh Coconut Stew: A Flavorful Indonesian Delight

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Sayur Labuh Siam Tempe: A Delicious Vegetable Dish

Sayur Labuh Siam Tempe is a delightful Indonesian dish that combines the fresh flavors of labu siam (also known as chayote) with the savory richness of tempeh, all simmered in a creamy coconut milk sauce. This recipe not only highlights the vibrant ingredients but also showcases the beautiful balance of spices that define Indonesian cuisine. Let’s dive into this delectable dish that’s sure to please your palate!

Ingredients

Here’s a detailed list of the ingredients you’ll need to prepare this flavorful dish:

Ingredient Quantity
Labu Siam (Chayote) 2 large pieces
Tempeh 1 small piece
Coconut Milk (Santan) 1 liter
Green Onions (Daun Bawang) 1 stalk
Red Bird’s Eye Chili 5 pieces
Ground Spices
Red Chili 2 pieces
Shallots 5 cloves
Garlic 3 cloves
Roasted Candlenuts (Kemiri) 4 pieces
Ground Coriander 1 teaspoon
Palm Sugar 1 tablespoon
Salt to taste
Seasoning (Penyedap) to taste
Bay Leaves/Sereh/Lemongrass to taste

Nutritional Information

While specific nutritional values can vary, here’s an estimated breakdown per serving of Sayur Labuh Siam Tempe:

Nutrient Amount
Calories Approximately 200
Protein 10 grams
Carbohydrates 25 grams
Dietary Fiber 5 grams
Sugars 3 grams
Total Fat 9 grams
Saturated Fat 6 grams

Instructions

Now, let’s walk through the steps to create this mouthwatering dish:

  1. Preparation of Ingredients: Begin by preparing the chayote by slicing it into thin pieces. Next, cut the tempeh into small cubes. Gather the rest of the ingredients, ensuring you have the ground spices ready for use.

  2. Sauté the Spices: In a frying pan over medium heat, add a splash of oil and sauté the ground spices (red chili, shallots, garlic, and roasted candlenuts) until fragrant and well-cooked. This process will release the essential oils and flavors, enhancing the dish’s overall aroma.

  3. Cook the Coconut Milk: In a separate pot, pour the coconut milk and bring it to a gentle simmer. Add the sautéed spice mixture to the coconut milk, stirring well to combine. This infusion will create a rich and flavorful base for your dish.

  4. Add the Vegetables: Carefully add the cubed tempeh and sliced chayote to the pot. Next, add the chopped green onions and the red bird’s eye chili for a spicy kick. Adjust the seasoning by adding salt, palm sugar, and any additional seasoning to taste.

  5. Simmer Until Cooked: Allow the dish to simmer over low heat until the vegetables are tender and the flavors meld together, which should take about 15–20 minutes. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.

  6. Serve: Once cooked, taste and adjust the seasoning if necessary. Serve hot, garnished with additional green onions or chili if desired. Enjoy this delicious Sayur Labuh Siam Tempe with steamed rice or as part of a larger Indonesian feast.

Conclusion

Sayur Labuh Siam Tempe is more than just a dish; it’s a celebration of Indonesian flavors that brings warmth and comfort to any meal. The combination of fresh vegetables, tempeh, and rich coconut milk creates a nutritious and satisfying experience that is easy to prepare. Enjoy cooking and sharing this delightful recipe with your friends and family, and immerse yourself in the vibrant world of Indonesian cuisine!

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