Sayur GTT (Genjer Tauge Tempe) Pedas
Introduction
Sayur GTT, or Genjer Tauge Tempe, is a vibrant Indonesian dish that beautifully marries the earthy flavors of genjer leaves, crunchy tauge (bean sprouts), and protein-rich tempeh. This recipe offers a delightful balance of spicy, savory, and slightly sweet flavors, making it a perfect accompaniment to any meal. The use of fresh ingredients not only enhances the taste but also ensures a nutritious dish packed with vitamins and minerals. Let’s dive into the preparation of this delicious and spicy vegetable dish that’s sure to tantalize your taste buds!
Ingredients
To create a sumptuous serving of Sayur GTT, gather the following ingredients:
| Ingredients | Quantity |
|---|---|
| Genjer leaves | 1 bunch (about 1 ikat) |
| Bean sprouts (tauge) | 1 handful (about 1 genggam) |
| Tempeh | ½ block (about 1/2 papan), diced |
| Bird’s eye chili (cabe rawit) | 10 pieces (add more for extra heat) |
| Shallots (bawang merah) | 5 pieces |
| Garlic (bawang putih) | 2 cloves |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer (optional) | To taste |
| Sauce (any preferred flavor) | To taste |
| Sweet soy sauce (kecap manis) | To taste |
| Tomato | 1 piece (cut according to preference) |
Nutritional Information
While specific nutritional values can vary, this dish is generally rich in protein (from tempeh), vitamins (from the vegetables), and minerals. It’s a wholesome meal option that fits well into a balanced diet.
Instructions
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Prepare the Ingredients:
- Start by washing the genjer leaves thoroughly, ensuring to remove any dirt. Once clean, set them aside to drain.
- Heat a pot of water and immerse the genjer leaves for a brief moment, ensuring they are submerged. This process helps to slightly soften the leaves while retaining their vibrant color.
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Rinse the Bean Sprouts:
- Rinse the tauge (bean sprouts) under running water and drain them well. This step is essential to remove any residues and ensure freshness.
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Sauté the Aromatics:
- In a pan, heat a little oil over medium heat. Add the chopped shallots and minced garlic. Sauté until they become fragrant and translucent, stirring occasionally to avoid burning.
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Add the Tempeh:
- Incorporate the diced tempeh into the pan. Sauté for a few minutes until the tempeh is golden and slightly crispy. This will enhance the flavor of the dish.
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Season the Mixture:
- Next, add the bird’s eye chilies, salt, sugar, and any optional flavor enhancers you prefer. Mix well to ensure that all the ingredients are evenly coated with the seasonings.
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Combine the Vegetables:
- Gently fold in the bean sprouts and previously blanched genjer leaves. Stir-fry for just a couple of minutes, as you want the vegetables to retain their crunch and not become overcooked.
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Finishing Touches:
- Adjust the taste by adding sweet soy sauce and any additional sauce flavors as per your preference. Toss everything together until well mixed.
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Serve:
- Once everything is combined and heated through, remove the pan from the heat. Transfer the Sayur GTT to a serving dish, garnishing with fresh tomato slices. This dish is best served warm alongside steamed rice or as part of a larger meal.
Conclusion
Sayur GTT (Genjer Tauge Tempe) Pedas is not just a simple vegetable dish; it embodies the essence of Indonesian flavors and showcases how easily one can create a healthy meal using fresh, locally sourced ingredients. Whether you are an experienced cook or a novice in the kitchen, this recipe offers a straightforward approach to enjoying a nutritious and satisfying meal. Indulge in the rich flavors and vibrant colors of Sayur GTT, and let your culinary adventure begin!
