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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool. | 2. Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh. | 3. In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes. | 4. Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes. | 5. Heat the oil in a frying pan large enough to hold the tempeh strips in one layer. | 6. Fry the tempeh until golden, it will soak up the oil, this is normal. | 7. Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix. | 8. By now the tomatoes should have made a sauce and have dissolved. | 9. Taste to see if you want to add more sambal and/or sugar. | 10. Now add the bean sprouts, cook further until you see them go limp. | 11. Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1 -2		chopped	0.0	0.0	0.0	0.0
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
red chili pepper	1 -2		chopped	0.0	0.0	0.0	0.0
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
carrot	1 1/2	cups	chopped	78.72	18.3936	1.7856	0.4608
green bean	1	cup	chopped	31.0	6.97	1.83	0.22
tomato	2		ripe skinned chopped	83.72	18.564	4.368	0.728
vegetable stock chicken	1 1/2	cups		100.8667	0.0	22.44	0.5667
bean sprout	4	ounces		100.8667	0.0	22.44	0.5667
tempeh	8	ounces	cut	435.4482	17.3272	46.0169	24.494
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
cayenne pepper	1/4 - 1/2	teaspoon	ground	0.0	0.0	0.0	0.0
sambal oelek	1	teaspoon		100.8667	0.0	22.44	0.5667
ginger	1 -2	teaspoon	grated	0.0	0.0	0.0	0.0
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
garlic	2	cloves	crushed	0.0	0.0	0.0	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
peanut oil	1 -2	tablespoon		119.34	0.0	0.0	13.5
coconut	3	tablespoons	desiccated	53.1	2.2845	0.4995	5.0235
peanut	3	tablespoons	shelled chopped	155.2162	4.4156	7.0628	13.4795

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.