Tempe with Spicy Garlic (Tempe Cabe Garam)
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Tempe (small block) | 1 | Cut into small cubes |
| Garlic cloves | 8 | Finely chopped |
| Red bird’s eye chilies | 10 | Finely chopped, adjust to taste |
| Green onions | As needed | Finely chopped |
| Salt | A pinch | Adjust to taste |
| All-purpose seasoning flour | As needed | Mix with water to form a light batter |
Steps
-
Prepare the Tempe:
Dip the tempe cubes into the prepared seasoning flour mixture. Ensure that the tempe is fully coated in the batter. Set aside. -
Fry the Tempe:
Heat oil in a pan and fry the battered tempe cubes until golden and crispy. Once done, remove the tempe from the oil and set aside on a paper towel to drain excess oil. -
-
Cook the Garlic:
In the same pan, add about 5 tablespoons of oil (you can use the same oil used for frying the tempe). With the heat on low, fry the chopped garlic until it turns a light golden color and becomes slightly crispy. Be cautious as garlic can burn easily—stir gently and constantly.
Tip: Start frying the garlic when the oil is still cold, and keep the heat low to avoid burning. -
Add the Chilies, Green Onions, and Salt:
Once the garlic is fragrant and lightly crispy, add the chopped chilies, green onions, and a pinch of salt. Stir well to combine the flavors and distribute the heat from the chilies evenly. -
Combine with Tempe:
Add the fried tempe back into the pan. Toss everything together to ensure that the tempe is well-coated with the garlic, chilies, and green onions. Stir for about 1-2 minutes to allow the flavors to meld. -
Serve:
Remove from heat and serve immediately. This dish pairs perfectly with steamed rice or can be enjoyed as a savory snack.
Enjoy your flavorful Tempe Cabe Garam! The crispiness of the tempe combined with the aromatic garlic and spicy chilies creates a satisfying dish full of texture and spice.
