Pakis Stir-Fry with Tempeh and Tofu: A Flavorful Indonesian Delight

Tumis Pakis with Tempe and Tahu Stir-Fry ala Mamais

Ingredients:

For Tumis Pakis:

• 2 large bunches of young pakis (fiddlehead ferns), thoroughly washed and drained
• 4 cloves garlic, finely crushed with a pinch of salt
• 5 shallots, sliced
• ½ onion, sliced thinly (optional)
• 1 piece galangal (about 1 inch), sliced
• 1 large red chili, sliced diagonally
• 3 bird’s eye chilies, thinly sliced
• 1-2 tablespoons oyster sauce
• 1 medium tomato, sliced
• 1 stalk green onion (scallion), sliced
• ½ teaspoon granulated sugar
• Chicken bouillon powder to taste
• ¼ teaspoon ground black pepper
• 150 ml water

For Tempe and Tahu Stir-Fry:

• 1 block tempeh, sliced into cubes and fried until golden (not too crispy)
• 6 pieces tofu, cubed and fried with a crisp outer layer
• 1 piece galangal (about 1 inch), crushed
• 1 large red chili, sliced diagonally
• ½ onion, sliced thinly
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 teaspoon granulated sugar (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 150 ml water
• 1 medium tomato, sliced
• A handful of basil leaves

For the Spice Paste:

• 2 large red chilies
• 6 shallots
• 4 cloves garlic
• A little oil for blending if needed

Instructions:

Tumis Pakis:

1. Prepare the Pakis: Heat a bit of oil in a pan over medium heat. Add the garlic, shallots, onion (if using), and galangal. Sauté until fragrant and the onions are softened.

2. Add Tomatoes and Chilies: Stir in the tomato slices and the red and bird’s eye chilies. Cook briefly, allowing the tomatoes to soften and the chilies to release their flavor.

3. Add Pakis: Toss in the pakis and stir to combine. Pour in the water and stir well. Season with salt, sugar, chicken bouillon powder, ground black pepper, and oyster sauce.

4. Simmer: Bring to a boil, then reduce heat and let simmer until the pakis are tender and the flavors have melded, and most of the water has been absorbed. Just before serving, add the sliced green onions.

5. Serve: Enjoy this dish hot, served with love and care.

Tempe and Tahu Stir-Fry:

1. Prepare the Spice Paste: In a blender, combine the red chilies, shallots, and garlic. Blend into a smooth paste, adding a bit of oil if necessary to help with blending.

2. Cook the Spice Paste: Heat oil in a pan over medium heat. Add the spice paste, galangal, and sliced onion. Sauté until fragrant and the onions are soft.

3. Add Chili and Fried Tempeh and Tofu: Stir in the sliced red chili. Add the fried tempeh and tofu cubes, stirring to coat them well with the spice paste.

4. Season: Pour in the water and sweet soy sauce. Season with sugar, salt, ground black pepper, and chicken bouillon powder. Stir well to combine.

5. Simmer: Let the mixture simmer until the flavors are well blended, and the sauce has thickened slightly. Just before removing from heat, stir in the tomato slices and basil leaves.

6. Serve: Serve this flavorful stir-fry with a generous helping of love and a side of rice.

Notes: This recipe is a favorite for its delicious blend of flavors and textures, making it a delightful meal that brings comfort and satisfaction. Enjoy making this dish as a hearty and flavorful addition to your meal repertoire.