Name: Indonesian Ratatouille with Tempeh Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 tbsp canola oil; 4 small shallots; 4 whole habanero peppers; 1 medium tomato; 2 garlic cloves; 8 oz tempeh; 1 red bell pepper; ¼ lb okra; 2 cups vegetable broth; 1 small eggplant; 1 tbsp coconut milk; 1 tsp brown sugar; Salt and ground black pepper

This Indonesian twist on ratatouille brings a delightful fusion of flavors to your table. By incorporating tempeh and vibrant spices, this dish offers a satisfying, plant-based meal that is both nourishing and bursting with taste.

Photos of Indonesian Ratatouille with Tempeh Recipe

Some of the ingredients in this recipe such as tempeh, habanero peppers, and okra may not be commonly found in all households. Tempeh is a fermented soybean product rich in protein, habanero peppers add a spicy kick, and okra provides a unique texture to the dish. These can typically be found in the international or produce sections of well-stocked supermarkets.

Ingredients For Indonesian Ratatouille With Tempeh

canola oil: A neutral-flavored oil used for cooking.

shallots: Small, mild-flavored onions that add depth to dishes.

habanero peppers: Very spicy peppers that enhance the dish’s heat.

tomato: Adds acidity and sweetness to the recipe.

garlic cloves: Provides a robust, savory flavor.

tempeh: A protein-rich, fermented soybean product.

red bell pepper: Adds sweetness and a slight crunch.

okra: A vegetable that gives a unique texture and flavor.

vegetable broth: The base liquid for simmering the ingredients.

eggplant: Adds a meaty texture and absorbs flavors well.

coconut milk: Adds creaminess and a subtle coconut flavor.

brown sugar: Provides a touch of sweetness to balance the flavors.

salt: Enhances the overall taste of the dish.

ground black pepper: Adds a mild heat and depth of flavor.

One reader, Joline French says:

This Indonesian ratatouille with tempeh is a delightful fusion of flavors. The tempeh adds a hearty texture, while the coconut milk and spices create a rich, aromatic dish. Perfectly balanced and incredibly satisfying, it's a must-try for anyone looking to explore new culinary horizons.

Joline French

Cooking Techniques for Indonesian Ratatouille with Tempeh

How to chop shallots: Peel the shallots and finely chop them. How to handle habanero peppers: Wear gloves, remove the stems, and finely chop the peppers. How to dice a tomato: Remove the core and seeds, then chop the tomato into small cubes. How to mince garlic: Peel the garlic cloves and mince them finely. How to cut tempeh: Slice the tempeh into bite-sized cubes. How to chop a red bell pepper: Remove the stem and seeds, then chop the pepper into small pieces. How to prepare okra: Wash the okra, trim the ends, and cut into bite-sized pieces. How to cut an eggplant: Peel the eggplant if desired, then chop into small cubes.

How To Make Indonesian Ratatouille with Tempeh

This Indonesian ratatouille recipe is versatile enough that you can use in-season vegetables. The tempeh makes it a heartier, more filling dish.

Preparation: 25 minutes

Cooking: 15 minutes

Total: 40 minutes

Serves:

Ingredients

1tbspcanola oil
4small shallots,minced
4whole habanero peppers
1medium tomato,diced
2garlic cloves,minced
8oztempeh,diced
1red bell pepper,medium, diced
¼lbokra,sliced
2cupsvegetable broth
1small eggplant,peeled and large diced
1tbspcoconut milk
1tspbrown sugar
salt and ground black pepper,to taste

Instructions

Coat the bottom of a skillet with oil and place it over medium heat.
Combine shallots, peppers, tomato, and garlic in the skillet and stir for about 3 minutes, until fragrant.
Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes.
Reduce heat, cover, and simmer for 5 to 7 minutes or until all vegetables are tender.
Stir in coconut milk and brown sugar. Season with salt and pepper.

Nutrition

Calories: 519.53kcal
Fat: 22.30g
Saturated Fat: 4.78g
Trans Fat: 0.03g
Monounsaturated Fat: 8.07g
Polyunsaturated Fat: 6.82g
Carbohydrates: 62.21g
Fiber: 17.44g
Sugar: 25.71g
Protein: 30.00g
Sodium: 2461.15mg
Calcium: 286.39mg
Potassium: 2137.07mg
Iron: 6.75mg
Vitamin A: 192.31µg
Vitamin C: 297.00mg

Crucial Technique Tip for Indonesian Ratatouille with Tempeh

To enhance the flavor of the tempeh, consider marinating it for at least 30 minutes before cooking. A simple marinade of soy sauce, lime juice, and a touch of honey can add depth and complexity to the dish.

Time-Saving Tips for Making Indonesian Ratatouille

Prep ingredients in advance: Chop shallots, peppers, tomato, garlic, bell pepper, okra, and eggplant ahead of time to streamline cooking.

Use pre-cooked tempeh: Opt for pre-cooked tempeh to cut down on cooking time.

Batch cook: Make a larger batch of vegetable broth and freeze portions for future use.

Quick simmer: Use a lid to cover the skillet, which helps vegetables cook faster by trapping steam.

Measure spices ahead: Pre-measure coconut milk, brown sugar, salt, and pepper to save time during cooking.

Substitute Ingredients For Indonesian Ratatouille with Tempeh Recipe

canola oil - Substitute with olive oil: Olive oil provides a similar cooking medium with a slightly richer flavor profile.
shallots - Substitute with red onions: Red onions offer a similar sweetness and texture, though they are slightly more pungent.
habanero peppers - Substitute with jalapeño peppers: Jalapeños are less spicy but still provide a good amount of heat and flavor.
tomato - Substitute with canned diced tomatoes: Canned diced tomatoes can be used for convenience and provide a similar texture and flavor.
garlic cloves - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic offers a more robust flavor.
tempeh - Substitute with tofu: Tofu is a versatile plant-based protein that can absorb flavors well, similar to tempeh.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture.
okra - Substitute with zucchini: Zucchini provides a similar texture and can absorb flavors well, though it lacks the slight sliminess of okra.
vegetable broth - Substitute with chicken broth: Chicken broth can be used if a non-vegetarian option is acceptable, providing a rich flavor.
eggplant - Substitute with zucchini: Zucchini offers a similar texture and mild flavor, making it a good alternative.
coconut milk - Substitute with almond milk: Almond milk provides a creamy texture, though it lacks the distinct coconut flavor.
brown sugar - Substitute with honey: Honey offers a similar sweetness with a slightly different flavor profile.
salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor.
ground black pepper - Substitute with white pepper: White pepper provides a similar heat with a slightly different flavor profile.

Presentation Ideas for Indonesian Ratatouille with Tempeh

Serve smaller portion sizes: Present the Indonesian ratatouille in a small, elegant bowl or plate, ensuring each component is visible and distinct. This allows the vibrant colors of the vegetables to stand out.
Use decoration: Garnish with finely chopped fresh herbs like cilantro or basil to add a pop of color and a fresh aroma. A drizzle of coconut milk on top can also add a touch of elegance.
Highlight the main ingredient: Place a few pieces of tempeh prominently on top of the dish to showcase its importance. Ensure they are golden brown and crispy for a visually appealing texture contrast.
Create height: Stack the vegetables and tempeh slightly to create a sense of height and dimension on the plate. This adds a professional touch and makes the dish more visually interesting.
Use a clean plate: Ensure the plate is spotless before serving. Any smudges or drips can detract from the overall presentation. Wipe the edges of the plate for a pristine look.
Add a side element: Serve with a small side of steamed jasmine rice or coconut rice in a separate, smaller dish. This adds a complementary element and enhances the dining experience.
Incorporate texture: Sprinkle some toasted sesame seeds or crushed peanuts over the top for added texture and a nutty flavor that complements the dish.
Use contrasting colors: Ensure the red bell pepper, okra, and eggplant are cut in a way that their colors contrast beautifully on the plate. This makes the dish more visually appealing and appetizing.
Serve at the right temperature: Make sure the dish is served hot, but not scalding. The warmth enhances the flavors and aromas, making the dish more inviting.
Balance the flavors: Before serving, taste the dish to ensure the coconut milk and brown sugar are well balanced with the salt and pepper. Adjust seasoning if necessary to achieve a harmonious flavor profile.

Essential Kitchen Tools for Making Ratatouille

Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the shallots, peppers, tomato, garlic, tempeh, bell pepper, okra, and eggplant.
Spatula: A broad, flat, flexible blade used to mix, spread, and lift food. Ideal for stirring the ingredients in the skillet.
Cutting board: A durable board on which to place material for cutting. Necessary for chopping the shallots, peppers, tomato, garlic, tempeh, bell pepper, okra, and eggplant.
Chef's knife: A multi-purpose knife designed to perform well at many different kitchen tasks, such as slicing, chopping, and mincing. Essential for preparing all the vegetables and tempeh.
Measuring spoons: Used to measure an amount of an ingredient, either liquid or dry, when cooking. Important for measuring the canola oil, coconut milk, and brown sugar.
Measuring cups: Used primarily to measure the volume of liquid or bulk solid cooking ingredients. Necessary for measuring the vegetable broth.
Lid: A cover for the skillet to trap heat and moisture, allowing the vegetables to simmer and become tender.
Wooden spoon: A sturdy spoon used for stirring and mixing ingredients. Ideal for combining the vegetables and tempeh in the skillet.
Mixing bowl: A bowl used to mix ingredients together. Useful for holding chopped vegetables before adding them to the skillet.

Storing and Freezing Indonesian Ratatouille

Allow the indonesian ratatouille with tempeh to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 4-5 days.
If you plan to freeze the ratatouille, make sure to use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible from the bag before sealing it to prevent freezer burn.
When freezing, consider portioning the ratatouille into individual servings for easier thawing and reheating later on. This way, you can take out only what you need without having to defrost the entire batch.
Label the container or freezer bag with the date and contents before placing it in the freezer. The indonesian ratatouille with tempeh will maintain its quality for up to 3 months when frozen.
To reheat the frozen ratatouille, transfer it to the refrigerator to thaw overnight. Once thawed, reheat it in a saucepan over medium heat, stirring occasionally, until it is heated through. You may need to add a splash of vegetable broth or water to help loosen the consistency if it has thickened during freezing.
Alternatively, you can reheat the frozen ratatouille in the microwave. Place the desired portion in a microwave-safe dish, cover it with a damp paper towel, and heat it on high power in 1-minute intervals, stirring between each interval, until it is heated through.

How To Reheat Leftover Ratatouille

Reheat the leftover indonesian ratatouille with tempeh in a skillet or sauté pan over medium heat. Stir occasionally until heated through, about 5-7 minutes. This method helps maintain the texture of the tempeh and vegetables.
For a quicker option, microwave the leftover ratatouille in a microwave-safe dish. Cover the dish with a damp paper towel to prevent the tempeh and vegetables from drying out. Heat in 30-second intervals, stirring between each interval, until heated through.
If you prefer a crispy texture, spread the leftover ratatouille on a baking sheet and reheat it in a preheated oven at 350°F (175°C) for 10-15 minutes. Stir the tempeh and vegetables halfway through the reheating process to ensure even heating.
For a flavorful twist, add a splash of coconut milk or a sprinkle of fresh herbs like cilantro or basil when reheating the ratatouille. This will help revive the flavors and add a fresh touch to the leftover dish.
If the leftover ratatouille appears dry, add a small amount of vegetable broth or water to the pan or dish while reheating. This will help maintain the moisture content and prevent the tempeh and vegetables from becoming too dry or overcooked.

Interesting Fact About Indonesian Ratatouille with Tempeh

A random fact about this recipe is that tempeh is a traditional Indonesian soy product made from fermented soybeans. It is rich in protein, probiotics, and various nutrients, making it a healthy addition to this Indonesian ratatouille.

Is Making Ratatouille with Tempeh Cost-Effective?

This Indonesian ratatouille with tempeh is quite cost-effective. The main ingredients like shallots, tomato, bell pepper, okra, and eggplant are relatively inexpensive, especially when bought in season. Tempeh is a budget-friendly protein source. The use of vegetable broth and a small amount of coconut milk keeps costs low. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $12-$15 USD.

Is This Indonesian Ratatouille Recipe Healthy?

This Indonesian ratatouille with tempeh recipe is a nutritious and flavorful dish that incorporates a variety of healthy ingredients. The use of tempeh, a fermented soybean product, provides a good source of plant-based protein, fiber, and various vitamins and minerals. The inclusion of diverse vegetables like eggplant, okra, bell pepper, and tomato offers a wide range of essential nutrients, such as vitamins A, C, and K, as well as dietary fiber.

The recipe also uses minimal oil and relies on vegetable broth for cooking, which helps keep the dish low in saturated fat. The addition of coconut milk and brown sugar adds a subtle sweetness and creaminess without significantly increasing the calorie content.

However, there are a few aspects of the recipe that could be modified to further enhance its nutritional value:

Reduce the amount of brown sugar or replace it with a natural sweetener like honey or maple syrup to minimize added sugars.
Use light coconut milk instead of regular to lower the saturated fat content.
Increase the variety of vegetables by adding nutrient-dense options like carrots, zucchini, or spinach.
Serve the ratatouille with a side of whole grains, such as brown rice or quinoa, to provide additional fiber and complex carbohydrates.
Garnish with fresh herbs like cilantro or basil to add extra flavor and antioxidants.

Editor's Opinion on This Indonesian Ratatouille Recipe

This Indonesian ratatouille with tempeh is a delightful fusion of flavors and textures. The combination of shallots, habanero peppers, and garlic creates a fragrant base, while the tempeh adds a hearty, protein-rich element. The inclusion of okra and eggplant brings a unique twist to the traditional ratatouille, making it both exotic and comforting. The coconut milk and brown sugar provide a subtle sweetness that balances the heat from the peppers. Overall, this dish is a vibrant and satisfying take on a classic, perfect for those seeking a plant-based meal with a spicy kick.

Enhance Your Indonesian Ratatouille with Tempeh Recipe with These Unique Side Dishes:

Mango Sticky Rice: Mango Sticky Rice: This delightful dessert pairs the creamy sweetness of coconut milk with the tropical allure of mango. The sticky rice, infused with a hint of pandan, adds a chewy texture that complements the tender vegetables in the main dish.

Ginger Carrot Soup: Ginger Carrot Soup: A warm, velvety soup that brings together the earthy sweetness of carrots and the zing of ginger. This soothing starter will prepare your palate for the rich, complex flavors of the Indonesian ratatouille.

Cucumber Mint Salad: Cucumber Mint Salad: Refreshing and crisp, this salad combines the coolness of cucumber with the aromatic freshness of mint. A light vinaigrette dressing ties it all together, making it a perfect counterpoint to the hearty main course.

Coconut Lime Rice: Coconut Lime Rice: Infused with the tropical flavors of coconut and lime, this fragrant rice dish adds a zesty, creamy element to your meal. The subtle sweetness and citrusy notes will enhance the savory depth of the ratatouille.

Pineapple Fried Rice: Pineapple Fried Rice: A vibrant rice dish that combines the tangy sweetness of pineapple with the savory goodness of soy sauce and scallions. The bursts of flavor and color make it an exciting sidekick to the main event.

Similar Recipes to Indonesian Ratatouille with Tempeh

Balinese Tempeh Curry: Dive into the rich flavors of Balinese cuisine with this delightful tempeh curry. Infused with aromatic spices and creamy coconut milk, this dish is a perfect balance of heat and sweetness. Serve it with steamed rice or flatbread for a complete meal.

Thai Green Vegetable Curry: Experience the vibrant taste of Thai cuisine with this green vegetable curry. Packed with fresh vegetables like zucchini, bell peppers, and eggplant, and simmered in a fragrant green curry paste with coconut milk, this dish is both hearty and satisfying.

Spicy Szechuan Eggplant: Indulge in the bold and fiery flavors of Szechuan cuisine with this spicy eggplant dish. The eggplant is stir-fried to perfection and coated in a spicy Szechuan sauce made with garlic, ginger, and chili peppers. Serve it over a bed of steamed rice for a complete meal.

Moroccan Vegetable Tagine: Transport yourself to the exotic land of Morocco with this flavorful vegetable tagine. Slow-cooked with a blend of spices, tomatoes, and chickpeas, this dish is a hearty and aromatic delight. Serve it with couscous or flatbread for a traditional experience.

Indian Vegetable Biryani: Savor the rich and aromatic flavors of Indian cuisine with this vegetable biryani. Made with fragrant basmati rice, a medley of vegetables, and a blend of spices, this dish is a feast for the senses. Garnish with fresh herbs and serve with raita or pickle.

Appetizer and Dessert Pairings for Indonesian Ratatouille with Tempeh

Appetizers:

Spicy Tofu Skewers: Spicy Tofu Skewers are a fantastic way to kick off your meal. Marinate cubes of tofu in a blend of soy sauce, ginger, and garlic, then thread them onto skewers with colorful bell peppers and red onions. Grill until the tofu is crispy and the vegetables are tender. Serve with a side of peanut dipping sauce for an extra layer of flavor.

Gado-Gado Salad: Gado-Gado Salad is a vibrant and refreshing starter. Arrange a mix of blanched vegetables like green beans, carrots, and potatoes on a platter. Add slices of hard-boiled eggs and tofu. Drizzle with a rich peanut sauce made from peanut butter, coconut milk, and a hint of lime juice. Garnish with fried shallots and fresh cilantro for a delightful crunch and burst of freshness.

Desserts:

Mango Sticky Rice: Indulge in the tropical flavors of Mango Sticky Rice. This delightful dessert combines the creamy richness of coconut milk with the natural sweetness of ripe mangoes. The sticky rice is cooked to perfection, absorbing the coconut milk to create a luscious, velvety texture. Garnish with a sprinkle of toasted sesame seeds for an added crunch and a hint of nuttiness. This dessert is a perfect balance of flavors and textures, making it a must-try for any culinary enthusiast.

Pandan Chiffon Cake: Experience the light and airy delight of Pandan Chiffon Cake. Infused with the unique aroma of pandan leaves, this cake offers a subtle, fragrant sweetness that is both refreshing and satisfying. The chiffon cake is known for its soft, fluffy texture, achieved through careful folding of egg whites into the batter. Serve with a dollop of whipped cream and a drizzle of coconut syrup to elevate the flavors. This dessert is a perfect way to end a meal, leaving your taste buds craving for more.

Why trust this Indonesian Ratatouille with Tempeh Recipe:

This recipe combines the rich flavors of Indonesian cuisine with a twist on the classic ratatouille. The use of tempeh adds a hearty, protein-packed element, making it both nutritious and satisfying. The blend of shallots, habanero peppers, and coconut milk creates a fragrant and creamy sauce that perfectly complements the eggplant and okra. Trust this recipe for its unique fusion and balanced flavors, ensuring a delightful culinary experience.

Share your thoughts on this Indonesian Ratatouille with Tempeh recipe in the Recipe Sharing forum and let us know if you have any tips or variations to suggest!

FAQ:

Can I use a different type of oil instead of canola oil?

Absolutely! You can use olive oil, sunflower oil, or any other cooking oil you prefer.

How spicy is this dish with 4 habanero peppers?

It's quite spicy! If you're not a fan of heat, you can reduce the number of habaneros or substitute them with milder peppers.

Can I use a different protein instead of tempeh?

Yes, you can substitute tempeh with tofu, seitan, or even chickpeas if you prefer.

Do I need to peel the eggplant before adding it to the dish?

No, you don't need to peel the eggplant. The skin adds texture and nutrients, but you can peel it if you prefer a smoother consistency.

Can I make this dish ahead of time and reheat it later?

Definitely! This dish reheats well, so you can make it ahead and store it in the fridge for a couple of days. Just reheat it on the stove or in the microwave before serving.