Tempe Penyet Extra Pedas ala Atha (Spicy Mashed Tempe by Atha)
If you’re a fan of bold, spicy flavors, Tempe Penyet Extra Pedas is a must-try. This Indonesian-style tempeh dish features crispy fried tempeh mashed with a fiery blend of chilies and aromatics, offering a burst of heat and flavor in every bite. A perfect pairing with steamed rice, this dish is simple yet packed with mouthwatering taste. The key to its irresistible allure lies in the balance of spices that elevate the tempe to a whole new level of deliciousness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1/2 block (cut into pieces) |
| For the Tempe Marinade | |
| Garlic cloves | 2 cloves |
| Coriander seeds (ground) | 1 tablespoon |
| Salt | 1 tablespoon |
| Bird’s eye chilies (rawit) | 12 pieces |
| Red curly chilies (cabai merah keriting) | 5 pieces |
| Shallots (bawang merah) | 5 shallots |
| Garlic (additional) | 1 clove |
| Salt | To taste |
| Bouillon powder (kaldu bubuk) | To taste |
| To Serve | |
| Steamed rice | As needed |
| Smile and love | As much as possible 😍 |
Instructions:
-
Marinate the Tempe:
- Start by cutting the tempe into pieces using your hands (this adds a rustic touch to the dish).
- Prepare the marinade by combining garlic, coriander, salt, bird’s eye chilies, red curly chilies, shallots, and additional garlic in a mortar and pestle.
- Grind the spices until they form a coarse paste. Add some water to help blend the ingredients if needed.
- Coat the tempe pieces with this spicy marinade and let it sit for about 5 minutes.
-
-
Fry the Tempe:
- Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, add the marinated tempe and fry until golden brown and crispy.
- Remove the tempe from the oil and drain excess oil on paper towels. Set aside.
-
Prepare the Spicy Mashed Bumbu:
- In the same pan, heat a bit more oil and fry the shallots, garlic, bird’s eye chilies, and red curly chilies until they become fragrant and slightly caramelized.
- Once fragrant, remove from heat and transfer the mixture into a mortar and pestle. Mash everything until you get a coarse texture (don’t overdo it, as you want some texture left in the paste).
-
Season the Bumbu:
- Add salt and bouillon powder to the mashed spices and continue to crush everything until well combined.
-
Combine and Serve:
- Toss the fried tempe into the spicy paste and gently mash the tempe with the bumbu using a spoon or the back of a fork. Ensure the tempe is well coated with the flavorful mixture.
- Serve the spicy mashed tempe with a generous helping of hot steamed rice.
- Don’t forget to enjoy with a smile and a little bit of love for the best taste experience!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Carbohydrates | 30g |
| Protein | 15g |
| Fat | 20g |
| Fiber | 6g |
| Sodium | 650mg |
Cooking Tips:
- Tempe Variations: If you prefer, you can experiment with using different types of tempeh or even tofu if tempeh is not available. However, tempeh has a unique, hearty texture that adds depth to the dish.
- Chili Heat: Adjust the number of bird’s eye chilies to your spice tolerance. This recipe is extra spicy, but feel free to reduce the chili count if you prefer it milder.
- Serving Suggestion: This dish pairs beautifully with steamed jasmine rice, fried tofu, or even a side of vegetables for a complete meal.
Final Thoughts: This Tempe Penyet Extra Pedas ala Atha is a flavorful and satisfying dish that’s perfect for anyone who loves spicy food. The combination of crispy fried tempeh, bold chili paste, and a touch of seasoning creates a harmonious balance that will leave your taste buds dancing. Plus, it’s incredibly simple to make! Enjoy with family or friends, and don’t forget to serve it with a smile and a little love. 😍
