Sayur Tempe & Tahu Cabe Ijo
Delve into the vibrant flavors of Indonesian cuisine with this delectable recipe for Sayur Tempe & Tahu Cabe Ijo, a delightful medley of tempeh, tofu, and an array of green chilies that promises to tantalize your taste buds and bring warmth to your dining table. Perfect as a side dish or a main course, this dish highlights the rich umami of tempeh and the freshness of vegetables, making it a wholesome choice for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh, cut to your preference | 1 board |
| Tofu (medium size), cut to your preference | 5 pieces |
| Petai (optional) | 1 board |
| Green chilies, diagonally sliced | 7 pieces |
| Red bird’s eye chilies, diagonally sliced | 20 pieces |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
| Lemongrass, bruised | 1 stalk |
| Galangal, bruised | 3 cm |
| Tomato, quartered | 1 piece |
Ground Spices
| Spice | Quantity |
|---|---|
| Shallots | 8 pieces |
| Garlic | 6 cloves |
| Coriander | 1 tablespoon |
| Candlenuts (kemiri) | 3 pieces |
| Turmeric | 1 cm |
Additional Ingredients
| Ingredient | Quantity |
|---|---|
| Kara coconut milk | 1 packet (65 ml) |
| Water | 500 ml |
| Salt, sugar, and seasoning to taste | To taste |
Instructions
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Preparation of Tofu and Tempeh: Begin by slicing the tofu into pieces of your desired size. Gently fry the tofu in hot oil until it is golden and firm to prevent it from breaking apart. Next, slice the tempeh and briefly boil it to enhance its texture and flavor.
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Sautéing Aromatics: In a large pan, heat some oil over medium heat. Add the ground spices, along with the bay leaves, kaffir lime leaves, bruised lemongrass, galangal, and quartered tomato. Sauté the mixture until the fragrant aroma fills your kitchen, which should take about 3 to 5 minutes.
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Making the Broth: Once the spices are aromatic, pour in the coconut milk and water, followed by a pinch of salt and sugar to taste. Stir the mixture well and bring it to a gentle boil, taking care to stir occasionally to prevent the coconut milk from curdling.
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Incorporating the Main Ingredients: After the broth has reached a boil, carefully add in the previously prepared tempeh, tofu, and petai (if using). Allow the mixture to simmer for a few minutes, tasting and adjusting the seasoning as necessary.
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Adding the Chilies: Finally, stir in the sliced green chilies and red bird’s eye chilies. If you prefer a thinner consistency, feel free to add a little more water. Continue to cook until everything is heated through and the flavors meld beautifully, about 5 more minutes.
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Serving: Once ready, remove the pan from the heat and serve your Sayur Tempe & Tahu Cabe Ijo hot, either on its own or with steamed rice, allowing the warmth of the dish to envelop your senses.
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 15 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Total Fat | 12 g |
Conclusion
Enjoy the vibrant and rich flavors of Sayur Tempe & Tahu Cabe Ijo, a dish that not only celebrates the freshness of its ingredients but also the heart of Indonesian cooking. Ideal for family gatherings or a quiet night in, this recipe is sure to become a cherished addition to your culinary repertoire. Happy cooking, and may your kitchen be filled with the aroma of love and creativity!
