Indonesian tempe recipes
Spicy Steamed Tempe with Chili Sauce: A Healthy Student Delight
Sambel Tempe Kukus: A Low-Calorie Delight for Students
This Sambel Tempe Kukus is a flavorful, low-calorie dish perfect for students looking for quick, healthy meals. The combination of fresh tempe, spices, and a hint of terasi (fermented shrimp paste) creates a deliciously spicy and savory dish that can easily be made in a rice cooker.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Tempe (Long Block) | 1/4 block |
| Red Shallots | 4 large |
| Garlic | 3 cloves |
| Bird’s Eye Chilies (Cabe Rawit) | 12 pieces |
| Grilled Terasi ABC | 1/2 piece |
| Granulated Sugar | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Mushroom Broth Powder (Kaldu Jamur Totole) | 1 teaspoon |
Instructions
- Prepare the Tempe: Cut the tempe into 1 cm slices.
- Set Up the Rice Cooker: Add water to the rice cooker and place a heatproof bowl inside.
- Cook the Ingredients: Add the sliced tempe into the bowl and steam. In a separate pot, boil the red shallots, garlic, and bird’s eye chilies for about 10-15 minutes until softened.
- Make the Sambel: Blend the cooked chilies, shallots, garlic, terasi, sugar, salt, and mushroom broth powder until smooth.
- Combine: Pour the sambel mixture over the steamed tempe, gently pressing it down to infuse the flavors.
- Enjoy Fresh: Use fresh tempe for the best taste and aroma.
This dish is not only easy to prepare but also rich in nutrients, making it an ultimate go-to for any student’s kitchen!
