Tempeh in Sweet Soy Sauce
Tempeh Kecap, a classic Indonesian dish, is a flavorful and simple way to enjoy tempeh, infused with aromatic spices and a rich, sweet soy sauce. Perfect for pairing with steamed rice, this dish brings a delightful combination of savory, spicy, and sweet notes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 3 blocks |
| Bay Leaves (Daun Salam) | 2 leaves |
| Lemongrass (Serai) | 2 stalks, lightly crushed |
| Salt | To taste |
| White Pepper | To taste |
| Sweet Soy Sauce (Kecap Manis) | As desired |
Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Shallots (Bawang Merah) | 5 cloves |
| Garlic (Bawang Putih) | 4 cloves |
| Tomato | 1 medium-sized |
| Bird’s Eye Chili (Cabai Rawit) | 5 pieces |
| Red Chili Peppers (Cabai Merah) | 5 pieces |
Instructions
-
Prepare the Tempeh:
Cut the tempeh into small cubes, ensuring they are bite-sized for even frying. Heat oil in a pan and fry the tempeh until golden brown and crispy on all sides. Remove and set aside. -
Make the Spice Paste:
Using a mortar and pestle or a food processor, blend together the shallots, garlic, tomato, bird’s eye chilies, and red chili peppers into a smooth paste. -
Cook the Aromatics:
In a pan, heat a little oil and sauté the spice paste along with the bay leaves and lemongrass until fragrant, approximately 2-3 minutes. Make sure the spices are well-cooked, releasing their aromas. -
Combine Tempeh and Sauce:
Add the fried tempeh into the pan, stir to coat with the spice paste. Season with salt and white pepper, adjusting the taste to your preference. Pour in sweet soy sauce and mix well, ensuring the tempeh is evenly coated. -
Simmer and Serve:
Let the tempeh simmer for a few more minutes to absorb the flavors and allow the sauce to thicken. Once the tempeh is thoroughly infused with the sauce, remove from heat. -
Serve:
Tempeh Kecap is best enjoyed hot, served with steamed rice and perhaps a side of fresh vegetables or sambal. Enjoy your meal!
