Recipe of Favorite TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran)

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Simple Way to Prepare Homemade TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran) estimated approx 15 mins.

To get started with this recipe, we have to prepare a few ingredients. You can cook TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran) using 19 ingredients and 10 steps. Here is how you cook that.

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).

Ingredients and spices that need to be Prepare to make TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran):

1. 500 g tempeh
2. 1 1/2 tsp sesame oil
3. 1 clove garlic, thinly sliced
4. 1 1/2 tsp coriander
5. 1 galangal, crushed
6. 2 1/2 cm piece ginger, finely chopped
7. 5 pcs cayenne pepper ( to taste), finely sliced
8. 2 carrots, diced
9. 1/2 tsp turmeric powder
10. 1/2 small cabbage, remove the ribs and slices leaves finely
11. 1 red chili, thinly sliced
12. 1 large green chili, thinly sliced
13. 400 ml instant coconut milk
14. 1 Tbsp fish sauce
15. 3 Tbsp celery, roughly chopped
16. 1 lime ( if desired ), juiced
17. 2 Tbsp rebon (ebi, small dried shrimp ), fried briefly
18. Water as needed
19. Oil for frying

Instructions to make to make TEMPEH CURRY WITH VEGETABLES (Kare Tempe Sayuran)

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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