Vegetarian Ayam Suwir
Discover the irresistible charm of Vegetarian Ayam Suwir, a plant-based twist on the classic Indonesian shredded chicken dish. This savory recipe features tender strips of tempeh infused with the vibrant flavors of aromatic shallots, garlic, red bird's eye chilies, and fragrant lime leaves. Simmered in a luscious coconut milk sauce spiced with turmeric and coriander, the tempeh achieves a melt-in-your-mouth texture that will leave you craving more. Fresh basil leaves add a fragrant finishing touch, while the optional kick from bruised lemongrass elevates the flavor profile to restaurant-quality excellence. Ready in just 35 minutes, this vegan-friendly dish pairs perfectly with steamed rice or as a bold topping for salads, making it an easy yet flavorful choice for weeknight dinners. Perfect for lovers of Indonesian cuisine seeking a meat-free alternative, Vegetarian Ayam Suwir is set to become your next go-to comfort food.
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Ingredients
- 300 grams tempeh
- 2 tablespoons coconut oil
- 4 whole shallots
- 3 whole garlic cloves
- 3 whole red bird's eye chilies
- 3 whole lime leaves
- 1 whole lemongrass stalk
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 200 milliliters coconut milk
- 100 milliliters water
- 15 grams fresh basil leaves
Directions
Step 1
Start by slicing the tempeh into thin, bite-sized strips to mimic shredded chicken texture. Set aside.
Step 2
Peel the shallots and garlic, then finely mince them. Chop the red bird's eye chilies finely. Using the back of your knife, bruise the lemongrass stalk to release its aroma.
Step 3
In a large pan, heat the coconut oil over medium heat. Add the minced shallots, garlic, and chilies to the pan and sauté for about 2 minutes until fragrant.
Step 4
Add the slivered tempeh to the pan and toss to coat it well with the aromatics. Cook for 3-4 minutes, letting some sides of the tempeh brown slightly.
Step 5
Mix in the lime leaves, bruised lemongrass stalk, turmeric powder, coriander powder, salt, and sugar. Stir everything until the tempeh is thoroughly coated with the spices.
Step 6
Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, stirring occasionally, until the liquid is mostly absorbed and the tempeh is tender and flavorful.
Step 7
Stir in the fresh basil leaves and cook for another minute, just until they wilt.
Step 8
Remove the pan from the heat and discard the lime leaves and lemongrass stalk. Transfer the Vegetarian Ayam Suwir to a serving dish and enjoy with steamed rice or as a topping for salads.
Nutrition Facts
| Serving size | (859.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1123.0 |
| Total Fat 63.6g | 0% |
| Saturated Fat 33.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2464.2mg | 0% |
| Total Carbohydrate 92.2g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 29.2g | |
| Protein 66.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 458.9mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 2182.1mg | 0% |
Source of Calories