MAIN INGREDIENTS
Tempe orek is one of the most common ways how to prepare tempeh in Indonesia. This protein-rich soy product was invented in Indonesia, and it is commonly used as the main or additional ingredient in numerous dishes. In this version, a block of tempeh is sliced and stir-fried with the subtly sweet Indonesian soy sauce (kecap manis) and various other ingredients that typically include sliced chili peppers, onions, garlic, kefir lime leaves, galangal, tamarind juice, and palm sugar.
Tempeh is glazed and coated with the sauce, and the dish is traditionally served with steamed rice on the side.
MAIN INGREDIENTS
Tempeh is a versatile vegan product, known to pack as many proteins as meat. This fermented soybean cake has origins from the Indonesian island of Java. Originally a by-product of tofu, which was introduced to Java in the 17th century by Chinese immigrants, tempeh was first discovered by accident, when discarded soybeans from the tofu making process spontaneously started fermenting.
Nowadays, it can be purchased in virtually any health grocery store, along with other cruelty-free mock meats. As an ingredient, tempeh is extremely versatile. Prepackaged tempeh comes in a patty or cake form, and it is very easy to prepare. Although it can be eaten plain, it has a slightly nutty flavor, so it is often incorporated into other dishes.
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VARIATIONS OF Tempe
This Indonesian stir-fry is usually based on vegetables such as cabbage, carrots, cauliflower, leeks, mushrooms, or Chinese broccoli, but it is occasionally prepared with the addition of beef, shrimps, chicken, or fish meatballs. The ingredients are stir-fried and then finished off with the addition of a thick sauce that usually combines meat or vegetable broth, oyster sauce, spices, cornstarch, and (occasionally) soy sauce.
The dish was created under Chinese culinary influence, and in Hokkien dialect, the name cap cai translates to mixed vegetables.
MOST ICONIC Cap cai
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Tumis kangkung is a traditional dish originating from Java. The dish is usually made with a combination of kangkung (water spinach), shallots, garlic, galangal, hot chili peppers, sugar, salt, oil, and roasted shrimp paste. The garlic, shallots, hot chili peppers, shrimp paste, and galangal are sautéed in oil, then seasoned with salt and sugar.
Chopped water spinach is then added to the pan and the combination is stir-fried until the vegetable becomes tender. The dish can be served as a standalone meal or as an accompaniment to other foods.
MAIN INGREDIENTS
Botok is a popular Javanese dish consisting of a mixture of vegetables, dried fish, chili, and coconut flesh. The combination of ingredients is then traditionally steamed in banana leaves, imparting a unique, subtle, and slightly sweet flavor to the dish.
When served, botok is almost always paired with steamed rice on the side. Due to its popularity, botok has numerous varieties, and every cook prepares it with the addition of different ingredients such as tofu, mushrooms, eggs, or anchovies. Since this is the favorite dish of many Javanese people, the term botok is also used for any dish made by wrapping various ingredients in banana leaves, then steaming them.
MAIN INGREDIENTS
Lalap or lalab is a traditional salad originating from West Java. Although there is no set recipe for the salad, it's often made with raw vegetables such as tomatoes, lemon basil, green eggplants, cucumbers, cabbage, and long beans, along with blanched or boiled chayote, spinach, papaya leaves, water spinach, and cassava leaves.
The salad is served cold or at room temperature, and it's always accompanied by sambal terasi dipping sauce. Lalap can also be served as a side dish with pepes, fried fish, and fried chicken.
MAIN INGREDIENTS
Buntil is a traditional dish hailing from Java, consisting of grated coconut, red peppers, chili, onions, garlic, anchovies, salt, and sugar wrapped in taro, cassava, or papaya leaves. The combination is boiled in coconut milk and spices such as garlic, turmeric, lemongrass, and lemon leaves.
Buntil is often prepared at home, but it can also be found in local restaurants or street side stalls called warungs. The dish is especially popular during Ramadhan.
Terong balado is a traditional dish that's suitable for vegetarians and vegans. It's made with a combination of eggplants and the spicy chili sauce known as balado. It's recommended to use Chinese eggplants as they are softer than standard eggplants.
The vegetables are cut into wedges, deep-fried, then stir-fried with the balado sauce. The sauce is made with a combination of red chili peppers, shallots, palm sugar, tamarind juice, garlic, and salt. When served, terong balado is usually accompanied by lots of white rice on the side.
MAIN INGREDIENTS
Plecing kangkung is a traditional dish originating from the island of Lombok. The dish is made with a combination of blanched water spinach (kangkung) and plecing sambal. The sambal is made with a combination of ground red chili peppers, garlic, shallots, bird's eye chili, shrimp paste, salt, and sugar.
Once stir-fried to perfection, this dish is usually garnished with additional vegetables such as string beans, bean sprouts, and fried peanuts before serving, while lime wedges are often served on the side. Plecing kangkung can also be found in the neighboring Bali.
MAIN INGREDIENTS
Kuluban is a traditional salad originating from Jepara, Central Java. The salad is made with a combination of vegetables such as jackfruit, bean sprouts, spinach, garlic, galangal, string beans, orange leaves, and kencur ginger, along with shredded coconut, salt, sugar, chili peppers, and shrimp paste.
The vegetables are stir-fried with the spices, and the dish is then served warm. Kuluban is often eaten as a stir-fried salad, but it's also used as an accompaniment to meat dishes.
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