Tag Archives: Tumis

Tahu Tumis Kemangi – Tofu & Basil Stir Fry Recipe

Whenever I buy tofu, I love turning a couple of blocks at once into fried tofu cubes. They are so handy to quickly whip up a batch of satisfying meal, such as this tahu tumis kemangi – tofu & basil stir fry. I also like to add them to my salad 🙂

Tahu Tumis Kemangi – Tofu & Basil Stir Fry

Thai basil

You can generally find Thai basil (Indonesian: daun kemangi) in most Asian groceries. You may think that Italian basil is a good substitute, but it actually is not. Asian dishes never use Italian basil. If you must substitute, it is preferable to use the same amount of cilantro. Yes, the dish will taste different, but I think cilantro matches better with the rest of the ingredients compared to Italian basil.

Tahu Tumis Kemangi - Tofu & Basil Stir Fry

Tahu Tumis Kemangi – Tofu & Basil Stir Fry

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Kangkung Tumis Terasi Recipe | Daily Cooking Quest

Kangkung tumis terasi, also known as kangkung cah terasi, kangkung tumis belacan, or kangkung cah belacan, is one of the most beloved vegetable dish throughout Indonesia (also Malaysia and Singapore). This vegetable dish is very easy to prepare, and I think it is a good and gentle way to introduce the stinky terasi/belacan/shrimp paste to the uninitiated. 😀

Ingredients to prepare kangkung tumis terasi.

What is kangkung?

Kangkung is a very common vegetable grown throughout Southeast, East, and South Asia. Because of this, different nations have differents names for this vegetable. Indonesians and Malaysians call this vegetable kangkung, but in the US, your grocery store most likely labels this either as on choy (蕹菜), water spinach, or Chinese spinach.

Throughout Southeast Asia, it is safe to say that almost everyone has tasted and even growing up eating lots of kangkung tumis terasi. In Indonesia, we also blanched/boiled kangkung and eat them as part of gado-gado, pecel, or turn it into a plecing dish.

Kangkung tumis terasi - Water spinach stir-fry with spicy shrimp paste sauce.

Kangkung tumis terasi – Water spinach stir-fry with spicy shrimp paste sauce.

What is terasi/belacan?

Terasi/belacan is made from tiny shrimps fermented with salt. It is sold in a block, has the color of dark chocolate, and is actually quite soft (softer than a chocolate bar).

If you have tried fish sauce, then you can imagine terasi/belacan as a super-concentrated form of fish sauce, though to me, the flavor profile of terasi/belacan is more complex.

How do I use terasi/belacan?

If you encounter a recipe calling for terasi/belacan, simply cut a tiny piece from the big block (say 1 teaspoon, 2 teaspoons, e.t.c.), then toast that tiny piece using one of the following methods:

  • grab with a pair of stainless steel tongs, and toast with an open flame. This only works if you have a gas stove, and is the most traditional way of toasting terasi/belacan.
  • dry frying in a frying pan
  • toast in a toaster oven
  • microwave for 30 seconds

Since I am lazy, needless to say, my favorite method is the microwave option. But do whatever you need to toast terasi/belacan before using it. Also, you may want to open all your kitchen windows to remove the stinky fishy odor from your house. 😉

Once you have opened a new packet of terasi/belacan, you want to store the leftover (which is a lot and should last a while) wrapped with 2-3 layers of parchment papers and then put it in 1-2 ziplock bags and just stashed in the fridge until needed.

Kangkung tumis terasi - Water spinach stir-fry with spicy shrimp paste sauce.

Kangkung tumis terasi – Water spinach stir-fry with spicy shrimp paste sauce.

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Labu Siam Tumis – Chayote in Spicy Coconut Milk Recipe

There is a really common nasi bungkus (wrapped rice) in Indonesia called nasi rames which is basically steamed white rice + labu siam tumis + meat/egg of your choice. Of course, the one with egg is cheaper than the one with meat (usually chicken).

The literal translation to tumis is stir fry, but I don’t think it is really appropriate for this dish since it is so wet and has lots of sauce, more like broth or stew than a stir fry. So, though most people lovingly called this dish labu siam tumis, I am going to translate this dish to chayote in spicy coconut milk. Note the spicy part, and be warned that this dish is super fiery hot! Just the perfect accompaniment for steamed white rice. ♥

Ingredients to prepare labu siam tumis: chayote, firm tofu, coconut milk, shallots, garlic, galangal, candlenuts, red chilies, palm sugar, and salt.

What you need to make labu siam tumis at home

Whenever I see some fresh and lovely chayotes, it’s almost an automatic response to grab some of those, along with the following ingredients:

  • firm tofu
  • coconut milk
  • shallots, I buy the smaller Chinese/Asian shallots, but French shallots work too, even red onions if that’s all your grocery has
  • garlic
  • galangal
  • red chilies, we use a combination of cabe keriting (cayenne chilies) and cabe besar (Fresno chilies). If you want a milder dish, go with 100% Fresno. If you want a spicier dish, go with cabe rawit (bird eye chilies) and Fresno.
  • candlenuts, sub with an equal amount of macadamia nuts
  • palm sugar, block or granulated versions are both fine
  • daun salam (Indonesian bay leaves), simply omit if you don’t have them
  • salt
Labu siam tumis - chayote in spicy coconut milk.

Labu siam tumis – chayote in spicy coconut milk.

How to prepare chayotes

Chayotes have a slight natural bitterness to it, and if that bothers you, you will need to do the following:

  1. Cut 1/2 to 1 inch of the top part.
  2. Rub the top part and the bottom part together in a circular motion until you see white residue emerges. Do this for about 2 minutes to draw out as much of the white stuff as possible.
  3. Wash and drain the chayote with cold water. Your chayotes should be so much less bitter now.

If the steps above sound familiar, it may be because you are also doing the same steps with cucumbers! Personally, I rarely do this since the bitterness is very slight and it doesn’t really bother me at all. I also don’t do these same steps with my cucumbers. So I guess, if you fall into the camp of people who need to do this with their cucumbers, you possible want to do the same with chayotes.

Whether or not you do the steps above, you need to do the following steps to prep the chayotes for this dish:

  1. Peel the skin with a peeler.
  2. Cut into half lengthwise, then cut into matchsticks. It is not necessary to remove the seed/pit as that can be eaten.

Now that your chayotes are ready, let’s finish cooking labu siam tumis following my recipe. 🙂

Serve labu siam tumis with steamed white rice, or as part of Indonesian nasi rames meal set.

Serve labu siam tumis with steamed white rice, or as part of Indonesian nasi rames meal set.

What other dishes do I need to prepare nasi rames?

For festive occasions or for when you just want to indulge yourself, why not make a complete Indonesian nasi rames meal set? Some dishes that you can make other than this labu siam tumis and steamed white rice include:

When I think of nasi rames, or when most Indonesians think of nasi rames, we think of a rice meal set with at least three dishes on top of the rice. So if you want to serve your nasi rames with labu siam tumis, you can pick another two dishes from my suggestion.

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Tumis Jamur Kuping – Aneka Resep Vegetarian

Sajian vegetarian bercita rasa oriental ini penuh gizi dan kaya serat karena diolah dari beraneka jenis sayuran, di antaranya jamur kuping, wortel, jagung, buncis, dan sawi putih. Kandungan nutrisi dalam jamur kuping terdiri protein, lemak, karbohidrat, serat, abu, kadar air, dan nilai energi sebesar 351 kalori, sementara lebih dari 72% kandungan lemak dalam jamur kuping ini termasuk lemak tidak jenuh sehingga aman dan sehat untuk dikonsumsi. Jamur kuping juga merupakan salah satu bahan utama untuk masakan sup sayur kimlo. Jamur kuping dengan tekstur yang lunak namun terasa renyah dan segar akan menambah kelezatan masakan ini. Hidangan lauk-pauk tumis jamur kuping yang mirip capcai ini juga termasuk mudah dan tidak membutuhkan waktu yang lama untuk menyajikannya.

BAHAN :
25 gr jamur kuping, rendam, iris panjang
2 buah wortel, potong tebal 1/2 cm
100 gr jagung, pipil
100 gr buncis, potong 3 cm
100 gr sawi putih, potong-potong
2 siung bawang putih, cincang halus
1/2 sdm saus tiram vegetarian
1 sdt kecap asin
1 sdt garam
1/4 sdt gula pasir
100 ml air
2 sdm minyak untuk menumis

CARA MEMBUAT :
1. Tumis bawang putih sampai harum, tambahkan wortel, jagung, buncis, dan sawi putih. Aduk sampai setengah matang.
2. Masukkan jamur kuping, aduk sampai rata. Tambahkan saus tiram vegetarian, kecap asin, garam, merica bubuk, gula pasir.
Tuang air. Masak sampai matang.

Untuk : 6 porsi

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Tumis Taoge Kacang Panjang – Aneka Resep Vegetarian

Tumis taoge kacang panjang ini biasanya dimakan sebagai lauk-pauk. Masakan vegetarian yang sangat sederhana dan mudah dalam penyajiannya.

BAHAN :
150 gr taoge
5 lonjor kacang panjang, potong 3 cm
3 butir bawang merah, iris tipis
2 siung bawang putih, iris tipis
2 buah cabai merah besar, iris serong
1/2 sdt garam
1/2 sdr gula pasir
1/8 sdt merica bubuk
1 sdm minyak untuk menumis

CARA MEMBUAT :
1. Tumis bawang putih dan bawang merah sampai harum. Tambahkan kacang panjang, aduk sampai setengah matang.
2. Masukkan taoge, garam, merica bubuk, dan gula pasir. Masak sampai sayuran matang. Angkat, sajikan.

Untuk : 4 porsi

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Tumis Tahu Aneka Jamur – Aneka Resep Vegetarian

Aneka jamur yang digunakan untuk masakan tumis tahu ini adalah jamur kuping, hioko (shiitake), dan jamur kancing. Hidangan yang cocok sebagai lauk-pauk untuk sekeluarga. Tahu oranye yang digunakan bisa diganti dengan tahu putih jika tidak tersedia di tempat Anda.

BAHAN:
1 buah tahu oranye
15 gr jamur kuping
15 gr jamur hioko/shiitake
15 gr jamur kancing
10 gr daun bawang
3 siung bawang putih
1 buah cabai merah besar
2 sdm larutan tepung maizena
1/2 sdt lada bubuk
1/2 sdt penyedap rasa/kaldu jamur (totole)
2 sdm kecap manis
Air secukupnya

CARA MEMBUAT:
1. Tumis bawang putih hingga harum, lalu masukkan semua jamur. Masak sebentar lalu masukkan tahu, lada bubuk, kaldu jamur, kecap manis, dan air secukupnya.
2. Masukkan larutan tepung maizena, masak sebentar lalu angkat.

Sumber: Buletin Tzu Chi No.173 – Desember 2019

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