Balinese Tempeh Curry – Balinese tempeh curry, also known as “Kare Tempeh” or “Jukut Undis,” is a traditional Indonesian dish that is packed with flavors and spices.
It is a vegetarian and vegan-friendly recipe that can be enjoyed by everyone. In this article, we’ll explore the history and ingredients of this delicious dish, as well as a step-by-step guide on how to make it at home.
What Is Tempeh?
Tempeh has been a part of Indonesian cuisine for centuries, and it is made by partially cooking soybeans and fermenting them with rhizopus mold. The fuzzy white substance found in tempeh is the safe byproduct of the fungus, known as mycelium.
While the idea of mold in food may not be initially appealing, it’s important to remember that mold and fungi play a crucial role in the fermentation of various foods, including certain cheeses.
In fact, the fermentation process is what makes tempeh a highly nutritious and easy-to-digest food. Fermentation adds nutrients to tempeh and makes its nutrients more accessible to the body.
Additionally, the probiotics produced during fermentation support gut health, which can have a positive impact on overall health and well-being. So, while the presence of mold in tempeh may sound strange to some, it’s actually what makes this nutrient-rich food possible.
- Improve cholesterol.
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- Strengthen bones
History of Balinese Tempeh Curry
Tempeh is a fermented soybean cake that is a staple in Indonesian cuisine, and Balinese tempeh curry is a popular dish that features this protein-rich ingredient.
The use of tempeh in Balinese cuisine dates back to the 12th century, where it was a common food source for farmers in the region. Today, it has become a beloved dish in Bali, and its popularity has spread to other parts of the world.
Ingredients for Balinese Tempeh Curry
To make Balinese tempeh curry, you will need the following ingredients:
- 2 cups of sliced tempeh
- 2 cups of diced potatoes
- 1 diced onion
- 3 minced garlic cloves
- 1 tablespoon of grated ginger
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- 2 cups of coconut milk
- 2 cups of vegetable broth
- 2 cups of diced green beans
- 1 diced tomato
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- 2 tablespoons of cooking oil
Step-by-Step Guide to Making Balinese Tempeh Curry
- Medium-high heat a big pan or wok with cooking oil.
- Add the sliced tempeh to the skillet and cook for 3-5 minutes until lightly browned. Remove the tempeh from the skillet and set aside.
- Add the diced potatoes to the skillet and cook for 5-7 minutes until they start to soften.
- Add the diced onion, minced garlic, and grated ginger to the skillet and cook for an additional 2-3 minutes until the onion is translucent.
- Stir in the curry powder and turmeric, and cook for another minute until fragrant.
- Pour in the coconut milk and vegetable broth and bring the mixture to a boil. Simmer for 10-15 minutes at low heat.
- Add the diced green beans, tomato, and cooked tempeh to the skillet and let the mixture simmer for an additional 5-7 minutes.
- Season with salt and pepper to taste.
- Garnish the Balinese tempeh curry with fresh cilantro or parsley.
- Serve hot with steamed rice.
Tempeh is a highly nutritious and versatile food that has become a popular choice among professional athletes and health-conscious individuals. With its high protein content, low fat, and rich nutrient profile, it is an excellent addition to any diet.
Whether you are looking to reduce your meat consumption or add more plant-based protein to your meals, tempeh is an ingredient worth considering.