Tahu Tempe Cabe Garam Kemangi: A Delightful Indonesian Dish
Dive into the flavors of Indonesia with this Tahu Tempe Cabe Garam Kemangi, a dish that perfectly balances the savory goodness of tempeh and tofu, complemented by the aromatic notes of basil and the delightful kick of chili. This recipe is simple yet incredibly satisfying, making it an excellent addition to any meal. Let’s explore the ingredients, nutritional information, and detailed instructions for crafting this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Main Ingredients | |
| Tempeh | 500 grams (about ½ block) |
| Firm Tofu | 1 box (boiled and lightly salted) |
| Basil Leaves | 3 bunches (plucked and washed thoroughly) |
| Garlic | 8 cloves (finely chopped into small dice) |
| Cooking Oil | As needed |
| Coating Mixture | |
| All-Purpose Flour | 5 tablespoons |
| Cornstarch | 1 tablespoon |
| Chili Mixture | |
| Bird’s Eye Chili | 4 pieces (sliced thinly) |
| Garlic | 2 cloves (sliced thinly) |
| Salt | To taste |
| Green Onion | 1 stalk (sliced thinly) |
| Non-MSG Chicken Powder | ½ teaspoon (optional) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 210 kcal |
| Protein | 15 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Sodium | 200 mg |
Instructions
| Step | Instructions |
|---|---|
| 1. Prepare the Tempeh | Cut the tempeh into small pieces, then fry in hot oil until crispy and golden brown. Drain and set aside. |
| 2. Prepare the Tofu | Drain the boiled tofu, then cut into cubes. Coat with the flour and cornstarch mixture, ensuring an even coating, then fry until golden and crispy. Set aside to drain on paper towels. |
| 3. Fry the Garlic | In the same pan, fry the 8 cloves of chopped garlic until golden brown. Make sure to stir continuously to prevent burning. Remove from oil and set aside for later use as a garnish. |
| 4. Prepare the Chili Mixture | In a pan, heat a small amount of oil, add the sliced garlic (2 cloves) and sauté until fragrant. Add the sliced bird’s eye chili and stir to combine. |
| 5. Combine Ingredients | Add the fried tempeh and tofu to the pan with the chili mixture. Mix well and lower the heat. Season with salt and optional chicken powder, adjusting to taste. Stir to combine thoroughly. |
| 6. Add Fresh Herbs | Finally, add the sliced green onion and basil leaves. Increase the heat slightly and stir until the basil wilts but remains vibrant in color. |
| 7. Serve | Remove from heat and serve warm, garnished with the fried garlic. This dish pairs wonderfully with steamed rice or as part of a larger meal. Enjoy! |
Conclusion
Tahu Tempe Cabe Garam Kemangi is not just a meal; it’s an experience that celebrates the rich culinary heritage of Indonesia. With its delightful mix of textures and flavors, this dish embodies the essence of comfort food while offering a healthy and nourishing option. Perfect for those looking to explore new flavors or to simply enjoy a beloved classic, this recipe is sure to become a favorite in your kitchen. Happy cooking!
