.jpg)
The origin of the dish can be traced to Javanese people of Java. It is well-known to belong to the Javanese cuisine and has spread throughout Indonesia. The ingredients of Sayur Lodeh are similar to Sayur Asem, with the main difference in its soup, Sayur Lodeh is coconut milk-based while Sayur Asem is tamarind-based.
Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.
It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.[2][3] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.
well, okay, i have a confession that i can not cook eventhough i am busy at my kitchen almost everyday preparing meal for my son. it is because i just cook almost the same kind dish. a kind of soup. with or without coconut milk. with or without chicken or beef stock. today just plain water. since the theme of this online event is indonesian food, so i do my best to join. and i found that it is hard to write down the recipe because usually i just add in everything by feeling. i never measure them.
sayur lodeh is a kind of soup, enriched with coconut milk. the ingredient depends on what is in your kitchen or what you have. today i only have tempe and long beans. you may add chillies on your liking too. i got this recipe from my maid. i read recently that sayur lodeh has many versions throughout java island or some part of sumatera island. similar to sayur lodeh is sayur godog.
sayur lodeh tempe
about 8 - 10 portions
my former maid recipe
ingredient :
400 grams tempeh cut into small cubes
20 longbeans cut into 2cm each
2000 ml water
4 bayleaves ( mine is dried bayleaves )
3 cm galangal ( lengkuas in indonesia or laos in javanese )
3 tablespoons palm sugar ( gula merah or gula jawa in indonesia )
2 teaspoons salt
60 ml coconut milk
blend into paste :
8 shallots
3 garlic
3 candlenut
1 teaspoon dried shrimp
2 cm aromatic ginger or kaemferia galanga ( kencur in indonesia or cakur in sunda )
Method ;
get the water boil in the stove and add in galangal and bayleaves
add in the spice paste then add in
longbeans and tempeh
when it got boiled again, add in coconut milk
add in palm sugar and salt into your taste
contine stirring till comes to boil again
“I am submitting this post to Asian
Food Fest:
Indonesia
hosted by Alice from I Love. I Cook. I Bake
No comments:
Post a Comment