Tempe Kecap Kemangi (Tempe in Sweet Soy Sauce with Basil)
This traditional Indonesian dish is a delicious fusion of crispy tempe, savory sweet soy sauce, and the aromatic flavors of basil, making it a simple yet flavorful treat that pairs perfectly with rice or can be enjoyed on its own.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soy cake) | 1/2 block (cut into cubes) |
| Sweet soy sauce (kecap manis) | 3 tablespoons |
| Shallots (bawang merah) | 2, finely sliced |
| Garlic (bawang putih) | 2 cloves, minced |
| Large green chili (cabe hijau besar) | 1, sliced |
| Basil leaves (kemangi) | 1 bunch, fresh |
| Bay leaf (daun salam) | 1 leaf |
| Galangal (lengkuas) | 1 small piece, smashed |
| Salt | To taste |
| Vegetable oil (minyak) | For frying and sautéing |
Instructions:
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Fry the Tempe: Begin by heating some oil in a pan. Fry the cubed tempe until golden brown and crispy. Remove the tempe from the oil and set it aside on paper towels to drain excess oil.
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Prepare the Aromatics: In the same pan, add a little more oil if needed. Sauté the shallots, garlic, green chili, galangal, and bay leaf until they are fragrant and golden brown.
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Add the Sweet Soy Sauce: Pour in the sweet soy sauce and a pinch of salt. Stir well to combine the flavors.
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Combine with Fried Tempe: Add the fried tempe into the pan. Toss everything together so the tempe is well-coated with the sauce and the aromatics.
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Finish with Basil: Add the fresh basil leaves and stir until they wilt and become fragrant.
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Serve: Once the basil is wilted, remove from heat. Serve warm with steamed rice or as a flavorful side dish.
This Tempe Kecap Kemangi offers the perfect balance of savory, sweet, and aromatic flavors. The combination of crispy tempe, rich soy sauce, and the fresh fragrance of basil will delight your taste buds with every bite. Whether you enjoy it with rice or as a snack, this dish is sure to become a favorite in your home.
