Tahu Tempe Sambel Cabe Ijo: A Flavorful Indonesian Delight
Indulge in the vibrant flavors of Indonesia with this delightful dish, Tahu Tempe Sambel Cabe Ijo. This recipe beautifully marries the nutty taste of tempeh, the creaminess of tofu, and the heat of green chili sambal, resulting in a comforting yet invigorating meal that’s sure to please your palate. Perfectly paired with steamed rice, this dish is not just a feast for the senses but also a celebration of the rich culinary heritage of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu (tofu) | 3 pieces |
| Tempeh | ½ block |
| Ikan bandeng (milkfish) | 1 small fish |
| Terong ungu kecil (small eggplants) | 4 pieces |
| Cabe ijo besar (large green chilies) | 100 grams (sliced) |
| Tomat (tomato) | 1 piece (diced) |
| Garam (salt) | to taste |
| Gula (sugar) | to taste |
| Minyak (oil) | for frying |
| Air (water) | as needed |
| Bumbu Ulek (Ground Spices) | |
| Rawit ijo (green bird’s eye chilies) | 10 pieces |
| Bawang merah (shallots) | 5 cloves |
| Bawang putih (garlic) | 2 cloves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 |
| Protein | 18 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
| Fiber | 6 g |
Instructions
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Prepare the Ingredients: Start by frying the tofu and tempeh until they are golden brown. Once cooked, remove them from the oil and cut into bite-sized pieces. Set aside.
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Fry the Eggplants: Wash and slice the small eggplants into rounds or strips. Fry them until they are soft and lightly browned, then set aside with the tofu and tempeh.
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Cook the Fish: Clean the ikan bandeng and fry it until it is cooked through. Once done, shred the fish from the bones and set it aside.
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Make the Sambal: In a pan, heat a little oil and sauté the sliced green chilies until fragrant. Add the ground spices (rawit ijo, shallots, and garlic) and diced tomato. Sauté until the mixture is aromatic and the tomato has softened.
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Add Liquids: Pour in enough water to create a sauce, allowing it to come to a boil.
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Combine Ingredients: Gently add the fried tofu, tempeh, eggplants, and shredded ikan bandeng into the pan. Season the dish with salt and sugar to enhance the flavors.
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Simmer: Let the mixture simmer until the sauce reduces and thickens slightly, allowing the flavors to meld together.
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Taste and Adjust: Taste the dish and adjust the seasoning if necessary. If you prefer it spicier, feel free to add more green chilies.
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Serve: Once the sauce has thickened and the flavors are to your liking, remove from heat. Serve Tahu Tempe Sambel Cabe Ijo hot, paired with steamed rice for a satisfying meal.
Enjoy Your Meal!
This Tahu Tempe Sambel Cabe Ijo is not just a meal; it’s a journey through the diverse flavors of Indonesian cuisine. The blend of textures from the tofu, tempeh, and fish, combined with the heat from the sambal, makes for an unforgettable dining experience. Perfect for sharing with family and friends, it’s sure to become a favorite in your culinary repertoire!
