dinnerIndonesianLow GI

Tempeh Satay with Urap Sayur and Brown Rice

"A flavorful and satisfying Indonesian-inspired dinner featuring marinated tempeh skewers grilled to perfection, served alongside a vibrant and nutritious mixed vegetable salad (urap sayur), and accompanied by wholesome brown rice. This meal is designed to be diabetes-friendly, vegan, dairy-free, and free from flour."

550.5

Calories

60.2g

Net Carbs

25.8g

Protein

25.1g

Total Fat

Preparation Steps

For the Tempeh Satay: In a bowl, whisk together kecap manis, peanut butter, coriander, turmeric, cumin, minced garlic, and 1 tbsp vegetable oil. Add the tempeh cubes and toss to coat. Let marinate for at least 30 minutes.

Thread the marinated tempeh onto skewers.

Heat 1 tbsp coconut oil in a grill pan or on an outdoor grill over medium-high heat. Grill the tempeh skewers for 3-4 minutes per side, until nicely browned and slightly charred.

For the Urap Sayur: Steam or blanch the long beans, bean sprouts, and spinach until tender-crisp. Drain well.

In a small food processor or mortar and pestle, combine 2 cloves garlic, ginger, bird's eye chili (if using), salt, and palm sugar. Pound or process into a paste.

In a bowl, mix the grated coconut with the spice paste, lime juice, and a pinch of salt.

Gently toss the blanched vegetables and grated carrot with the seasoned coconut mixture.

To Serve: Plate the cooked brown rice. Arrange the tempeh satay skewers alongside the urap sayur. Drizzle any remaining marinade from the tempeh over the satay if desired.

* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.

Ingredients

200g tempeh, cut into 1-inch cubes

2 tbsp kecap manis (sweet soy sauce, low sugar if possible)

1 tbsp peanut butter

1 tsp ground coriander

1/2 tsp turmeric powder

1/4 tsp cumin powder

1 clove garlic, minced

1 tbsp vegetable oil (for marinade)

1 tbsp coconut oil (for grilling)

150g brown rice, cooked

100g long beans, trimmed and chopped

100g bean sprouts, blanched

50g grated carrot

50g spinach, blanched

50g grated unsweetened coconut

2 cloves garlic

1 cm ginger

1 bird's eye chili (optional, adjust to spice preference)

1 tbsp lime juice

1/2 tsp salt

1/2 tsp palm sugar (or other low-glycemic sweetener)

Managing Blood Sugar

"For an extra kick, add a touch of chili paste to the tempeh marinade. Ensure your kecap manis is low in added sugar for better blood sugar control. Urap sayur can be customized with other vegetables like cabbage or cucumber. For a richer flavor, toast the grated coconut lightly before mixing with the spices."

Ideal for stabilizing after-meal spikes

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