Semur/Stew is a dish with a sweet taste rich in spices. The spices commonly used to make stews are garlic, shallots, nutmeg, ginger, cloves, candlenuts, galangal, cumin, mace, cinnamon, cardamom and pepper. Today I will cook purple eggplant stew with tempeh, I will use stew spices to cook purple eggplant, not all the spices I use to cook purple eggplant stew and tempeh, there are some ingredients that I don't use like cumin, because cooking stews usually use meat such as chicken. I will choose spices suitable for Vegan cooking.
The spices used to make stews are a type of spice with a sweet, fresh and spicy taste. Such as cardamom, cinnamon and mace. Because it uses spices with sweet, spicy and fresh flavors, stews usually also have a sweet and spicy taste. Apart from spices, to make stews, sweet soy sauce is usually added and some use brown sugar as a substitute for sweet soy sauce.
I will share how to cook purple eggplant stew with tempeh.
Ingredients
500 grams of purple eggplant
1 large tempeh
5 pieces of garlic
3 pieces of red onion
2 pieces of cayenne pepper
5 pieces of red chili
2 candlenuts
1 piece of nutmeg
2 pieces of cardamom
3 pieces of cloves
1 segment of ginger
1 piece of star anise
3 bay leaves
1 pack of pepper powder
1 tablespoon salt
500 mL water
3 tablespoons soy sauce
50 mL cooking oil
Preparation
1.Pound the garlic, shallots, cayenne pepper, red chilies, candlenuts, nutmeg, cardamom, cloves, star anise, ginger and salt. I still use a mortar and pestle, I don't mash all the ingredients finely.
2.Cut the tempe according to taste, not too big and not too small.
3.Cut the purple eggplant with a size that is not too big and not too small. so that the purple eggplants stay fresh and don't turn brown when cut, provide some water to soak the purple eggplant pieces.
How to cook
1.Heat the cooking oil.
2.Saute ground spices.
2.Add bay leaves, stir-fry all ingredients until fragrant.
3.Add water, cook until boiling.
4.Enter the pieces of tempeh, stir until all the ingredients are mixed.
5.Add ground pepper according to taste, I want the stew to have a spicy taste, that's why I used a packet of ground pepper.
6.Add sweet soy sauce, stir all ingredients until mixed, then cook until boiling.
7.After the tempeh and other seasonings boil, then add the purple eggplant pieces, stir until all the ingredients are mixed.
8.Cook again until the water content reduces and the purple eggplants are cooked,turn off the stove.
The result
Purple eggplant stew with tempeh is ready to be served. The rich taste of the stew, which is rich in spices, can be felt in every piece of tempeh and purple eggplant. The spicy and sweet taste of the stew is ready to make us addicted.
I usually serve stew with extra slices of fresh cucumber. The fresh cucumber will neutralize the spice-rich stew.
Thank you for reading my post.
All the photos I took with the Realme GT master Limited edition 5G camera.
