Sarden Masak Tempe Cabe Hijau Sayur
A delightful dish combining the rich flavors of sardines and tempeh, enhanced with vibrant vegetables, this Sarden Masak Tempe Cabe Hijau Sayur is a feast for both the eyes and the palate. Perfect for a quick weeknight dinner, this recipe celebrates the freshness of ingredients and the warmth of home-cooked meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into cubes) | 250 grams |
| Garlic (thinly sliced) | 2 cloves |
| Red onion (thinly sliced) | 2 cloves |
| Large green chilies (sliced) | 6 pieces |
| Salt | 1 teaspoon |
| Sugar | ½ teaspoon |
| Tomatoes (diced) | 2 pieces |
| Carrots (sliced thinly) | 2 pieces |
| Sardines (canned, e.g., Kingfish Balado) | 1 bottle |
| Cooking oil | 1 teaspoon |
| Green onions | 2 stalks |
| Water | 400 ml |
Instructions
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Heat the Oil: In a large skillet, heat the cooking oil over medium heat. Add the sliced red onions, garlic, and green onions, and sauté until fragrant.
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Season the Base: Stir in the sugar and salt, allowing the flavors to meld together.
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Add Vegetables: Incorporate the sliced carrots and tempeh into the skillet. Pour in the water and bring the mixture to a gentle boil.
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Simmer: Once the vegetables are slightly tender, add the canned sardines carefully to avoid breaking them apart.
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Final Cooking: Let the dish simmer until the flavors combine and the liquid reduces slightly, ensuring it is heated through without overly stirring the sardines.
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Serve: Your Sarden Masak Tempe Cabe Hijau Sayur is now ready to be served. Enjoy it with steamed rice or on its own for a comforting meal. Happy cooking!
This dish is not only nourishing but also a wonderful representation of Indonesian culinary traditions. Enjoy this flavorful experience!
