Sayur Embe’ Embe’ (Tofu, Tempeh, Eggs, and Pumpkin)
Introduction
Sayur Embe’ Embe’ is a delightful Indonesian dish that showcases the wonderful flavors of tofu, tempeh, boiled eggs, and pumpkin, all infused with aromatic spices and creamy coconut milk. This recipe combines nutritious ingredients with a harmonious blend of spices, making it an excellent addition to any meal. Serve it alongside warm rice for a fulfilling experience that embodies the essence of Indonesian cuisine.
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu | 5 pieces (slice in the middle, not fully cut to allow spices to penetrate) |
| Tempeh | 5 pieces (cut into preferred sizes) |
| Pumpkin | 1 piece (cut into matchstick shapes) |
| Boiled Eggs | 4 (peeled and set aside) |
Aromatics and Spice Blend
| Ingredient | Quantity |
|---|---|
| Galangal | 1 slice (peel and crush) |
| Bay Leaf | 1 large leaf |
| Shallots | 4 pieces |
| Garlic | 2 cloves |
| Turmeric | 1 piece (fresh) |
| Candlenuts | 2 pieces |
| Red Chilies | 3 (curly variety) |
Additional Ingredients
| Ingredient | Quantity |
|---|---|
| Cooking Oil | 5 tablespoons (for sautéing) |
| Coconut Milk | 1 package (Kara brand) |
| Water | 200 liters |
| Royco (seasoning) | To taste |
| Salt | To taste |
Instructions
-
Prepare the Spice Paste:
Begin by blending the shallots, garlic, turmeric, candlenuts, and red chilies until smooth. This fragrant paste will be the foundation of your dish. -
-
Sauté the Aromatics:
In a large pan, heat the cooking oil over medium heat. Once hot, add the blended spice paste along with the crushed galangal and bay leaf. Sauté until the mixture is aromatic and the oil begins to separate, approximately 3-5 minutes. -
Cook the Pumpkin:
Add the sliced pumpkin to the pan, stirring to coat it in the spices. Sauté briefly, allowing the pumpkin to absorb the flavors. -
Simmer with Water:
Pour in the water and bring the mixture to a boil. Allow it to simmer for a few minutes until the pumpkin is tender but still holds its shape. -
Incorporate Tofu, Tempeh, and Eggs:
Gently place the tofu, tempeh, and boiled eggs into the pot. Ensure they are submerged in the flavorful broth. Cover the pan and let it simmer for another 10 minutes, allowing the ingredients to meld beautifully. -
Add Seasoning and Coconut Milk:
After the simmering time, season the dish with Royco and salt according to your taste. Stir in the coconut milk, creating a rich and creamy consistency. Allow the dish to simmer for an additional 10 minutes, ensuring everything is heated through. -
Serve:
Once everything is cooked and infused with flavor, remove the pan from heat. Serve the Sayur Embe’ Embe’ hot, ideally alongside a bowl of steaming rice. Enjoy the delightful combination of flavors and textures in this comforting dish!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 350-400 |
| Protein | 15g |
| Fat | 20g |
| Carbohydrates | 30g |
| Fiber | 5g |
Conclusion
Sayur Embe’ Embe’ is a wonderfully vibrant dish that brings together the best of Indonesian flavors. With its mix of proteins and vegetables, it’s not only satisfying but also nourishing. This recipe is perfect for family gatherings or a simple weeknight dinner, offering a taste of Indonesia in every bite. Enjoy your culinary journey with this authentic dish that celebrates the richness of traditional Indonesian cooking!
