Sayur Lodeh Tempe Semangit (Bumbu Ulek)
Sayur Lodeh Tempe Semangit is a vibrant and fragrant Indonesian vegetable stew that beautifully combines fresh produce with the unique flavor of fermented tempeh. This dish is not only a feast for the senses but also a celebration of traditional cooking methods, showcasing the deep, rich flavors of Indonesian cuisine. Serve this hearty stew with steamed rice and sambal terasi for an authentic experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Labu siam (chayote), thinly sliced | 1 buah |
| Terong ungu (purple eggplant), chopped | 1 buah |
| Kacang panjang (long beans), cut into pieces | 1 ikat |
| Tempe semangit (fermented tempeh), coarsely chopped | 1 papan |
| Santan Kara (liquid coconut milk) | 1 bungkus |
| Daun salam (kaffir lime leaves) | 3 lembar |
| Lengkuas (galangal), bruised | 1 ruas |
| Ebi (dried shrimp), soaked and drained | 1.5 sdm |
| Gula jawa (palm sugar), finely shredded | 2 buah |
| Salt and sugar, to taste | Sesuai selera |
Ground Spices
| Spice | Quantity |
|---|---|
| Bawang merah (shallots) | 5 siung |
| Bawang putih (garlic) | 2 siung |
| Cabe merah (red chili) | 3 buah |
Instructions
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Sauté the Shrimp: Begin by heating a pan over medium heat. Add the soaked ebi (dried shrimp) and sauté until it reaches a semi-dry texture, allowing its natural flavors to deepen.
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Prepare the Spice Mixture: Add the ground spices (bawang merah, bawang putih, and cabe merah) to the pan. Sauté the mixture until fragrant, ensuring the shallots and garlic are lightly golden and aromatic.
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Add Aromatics: Introduce the daun salam (kaffir lime leaves) and the bruised lengkuas (galangal) to the pan, allowing the essential oils to release into the mixture.
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Combine Liquid Ingredients: Pour in water according to your desired consistency and add the santan Kara (liquid coconut milk). Stir in the gula jawa (palm sugar), salt, and additional sugar, ensuring everything is well combined.
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Incorporate the Vegetables: Once the mixture begins to simmer, add the kacang panjang (long beans) and labu siam (chayote). Allow these vegetables to soften for a few minutes.
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Finish with Eggplant and Tempeh: After the chayote and long beans are halfway cooked, gently fold in the terong ungu (purple eggplant) and tempe semangit (fermented tempeh). Let the stew cook until everything is tender and the flavors meld beautifully, taking care not to overcook.
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Final Taste Adjustment: Once the vegetables are cooked to your liking, turn off the heat and taste the stew. Adjust the seasoning with salt and sugar as needed to achieve a balanced flavor.
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Serve: Ladle the Sayur Lodeh Tempe Semangit into bowls and serve hot with warm steamed rice, sambal terasi, and some empal daging (fried beef). Enjoy the delightful medley of flavors and textures!
This recipe not only embodies the heart of Indonesian culinary tradition but also offers a wholesome dish packed with nutrients and taste. It’s perfect for a family meal or as part of a larger feast, bringing warmth and comfort to the dining table.
