Vegetarian Ayam Suwir
Experience the bold flavors of Indonesia with Vegetarian Ayam Suwir, a plant-based twist on the traditional shredded chicken dish. This recipe transforms tempeh into a savory, aromatic masterpiece, infused with the fragrant combination of lemongrass, lime leaves, turmeric, and coriander. Sautéed in coconut oil alongside shallots, garlic, and red bird's eye chilies, the tempeh develops a rich, golden color before simmering in creamy coconut milk. Fresh basil leaves add a burst of freshness, making this dish a delightful pairing with steamed rice or as a topping for your favorite salad. Perfect for a quick yet flavorful meal, Vegetarian Ayam Suwir delivers all the authentic spices of Indonesian cuisine while staying completely meat-free.
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Recipe Information
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
Instructions
Start by slicing the tempeh into thin, bite-sized strips to mimic shredded chicken texture. Set aside.
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.
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.
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.
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.
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.
Stir in the fresh basil leaves and cook for another minute, just until they wilt.
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
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 29.2 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
