Embes-Embes Tempe Banyumasan
Delve into the delightful flavors of Embes-Embes Tempe Banyumasan, a traditional Indonesian dish that marries the earthy taste of tempe with aromatic spices. Perfect for a comforting meal, this recipe showcases how simple ingredients can create an ultimate culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into 1 cm pieces) | 1 papan (approx. 250g) |
| Lemongrass (smashed) | 1 stalk |
| Galangal (smashed) | 2 cm |
| Bay leaves | 2 sheets |
| Sweet soy sauce | 2 tbsp |
| Chicken stock powder | 1/4 tsp |
| Water | 500 ml |
| Salt (to taste) | As needed |
| Cooking oil | As needed |
| Fried shallots (for garnish) | As needed |
| Ground Spices: | |
| Red shallots | 5 pieces |
| Garlic | 4 cloves |
| Roasted candlenuts | 3 pieces |
| Roasted coriander seeds | 1/4 tsp |
| Grilled turmeric | 2 cm |
| Grilled ginger | 1 cm |
| Whole peppercorns | 1/4 tsp |
Instructions
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Prepare the Spice Base: In a hot skillet, add a sufficient amount of cooking oil. Sauté the ground spices, bay leaves, lemongrass, and smashed galangal until fragrant, releasing their aromatic oils.
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Cook the Tempe: Pour in the water, followed by the tempe pieces. Season with salt, chicken stock powder, sugar, and sweet soy sauce. Stir well to combine all ingredients.
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Simmer: Cover the pot and let it cook until it reaches a boil. Taste and adjust seasoning if needed. Continue cooking until the sauce reduces and thickens, allowing the flavors to meld beautifully.
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Serve: Once ready, remove from heat and transfer to a serving dish. Garnish generously with fried shallots for added crunch and flavor.
Enjoy this savory Embes-Embes Tempe Banyumasan with steamed rice, allowing the delicious sauce to soak into every grain. This dish not only highlights the rich culinary heritage of Indonesia but also brings warmth and comfort to your dining table.
