TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran)
TEMPE KARE is already common in Indonesia, but here I added vegetables such as carrots and cabbage that provide additional fresh flavor in the recipe. Moreover, in this recipe I grill the tempeh before cooking to give it a unique, smoky smell.
KARI is the name for various types of food cooked with spices to have a sharp and peppery flavor. Kari is a cuisine of South Asian origin, mainly from India which has been extended to all countries in the Asia-Pacific region and Europe. Indonesia also has a similar cuisine (using a variety of spices and coconut milk), which even has been recognized by the international community.
Rendang Padang and curry dishes such as curry chicken, curry brain, and curry goat is one type of curry with a hint of spice. Sate Padang also use the sauce, which is another form of curry. There are curry flavored snacks, eg. martabak and martabak Kubang, too. Instant noodles in Indonesia also have chicken curry flavor.
Spices are used are lime leaves, lemon grass, galangal, bay leaves, nutmeg, turmeric, shrimp paste, cumin, coriander, and coconut milk.
TEMPEH is a native Indonesian food made from the fermented soy beans or some other material that uses some kind of Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer (bread mold), or Rh. arrhizus. The preparation of this fermentation are generally known as "tempeh". It has high nutritional quality so the addition of tempeh to cereals and tubers improves the nutrition, like everyday dishes consisting of rice, corn, or Tiwul. (A piece of fried tempeh (50 grams) is sufficient to improve the nutritional quality of 200 g rice. A mixture of rice, tempeh, corn-soybean, cassava-tempeh, the ratio 7:3, is good enough to be given to children under five).
TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran)
TEMPE KARE is already common in Indonesia, but here I added vegetables such as carrots and cabbage that provide additional fresh flavor in the recipe. Moreover, in this recipe I grill the tempeh before cooking to give it a unique, smoky smell.
KARI is the name for various types of food cooked with spices to have a sharp and peppery flavor. Kari is a cuisine of South Asian origin, mainly from India which has been extended to all countries in the Asia-Pacific region and Europe. Indonesia also has a similar cuisine (using a variety of spices and coconut milk), which even has been recognized by the international community.
Rendang Padang and curry dishes such as curry chicken, curry brain, and curry goat is one type of curry with a hint of spice. Sate Padang also use the sauce, which is another form of curry. There are curry flavored snacks, eg. martabak and martabak Kubang, too. Instant noodles in Indonesia also have chicken curry flavor.
Spices are used are lime leaves, lemon grass, galangal, bay leaves, nutmeg, turmeric, shrimp paste, cumin, coriander, and coconut milk.
TEMPEH is a native Indonesian food made from the fermented soy beans or some other material that uses some kind of Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer (bread mold), or Rh. arrhizus. The preparation of this fermentation are generally known as "tempeh". It has high nutritional quality so the addition of tempeh to cereals and tubers improves the nutrition, like everyday dishes consisting of rice, corn, or Tiwul. (A piece of fried tempeh (50 grams) is sufficient to improve the nutritional quality of 200 g rice. A mixture of rice, tempeh, corn-soybean, cassava-tempeh, the ratio 7:3, is good enough to be given to children under five).
Cooking Instructions
- 1
Grease tempeh with sesame oil and grill tempeh to brown evenly on all sides. Remove, let cool. Dice into 2½ cm pieces and set aside.
- 2
Heat the oil in a frying pan. Sauté garlic, coriander, galangal and ginger until the garlic turns color.
- 3
Add cayenne pepper and carrots, and cook until the carrots are tender. Add turmeric powder and cabbage, stir evenly.
- 4
After the cabbage has wilted, add the red pepper and green chili. Add instant coconut milk.
- 5
Give a little water and then put in the tempeh and fish sauce. Boil and cook until the sauce is reduced.
- 6
Shortly before finishing, add the celery. Before serving, add a little lime (that feels refreshing).
- 7
Tempeh Curry is ready to be enjoyed with warm rice and fried rebon.
- 8
IMAGES : preparation materials.
- 9
IMAGES : Ingredients cut up.
- 10
IMAGES : seen up close.
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