Tempe Menjos Cabai Hijau: A Flavorful Indonesian Delight
Introduction
Dive into the vibrant flavors of Indonesia with Tempe Menjos Cabai Hijau, a delectable dish that combines the nutty goodness of tempeh, the crunch of peanuts, and the savory essence of anchovies, all brought together by aromatic spices and fresh green chilies. This recipe not only showcases the versatility of tempeh, a staple in Indonesian cuisine, but also highlights the harmonious balance of flavors that make it a beloved dish. Perfect for a quick meal or as a side dish at your next gathering, this dish is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe Menjos | 250 grams |
| Peanuts (kacang tanah) | 100 grams |
| Anchovies (ikan teri) | 50 grams |
| Green chilies (cabai hijau) | To taste |
| Garlic (bawang putih) | 2 cloves |
| Shallots (bawang merah) | 3 shallots |
| Salt (garam) | To taste |
| Granulated sugar (gula pasir) | To taste |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 15 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Fat | 20 g |
| Sodium | 350 mg |
| Sugar | 5 g |
Instructions
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Preparation of Ingredients: Begin by cutting the tempe menjos into bite-sized pieces. Set aside to allow the flavors to develop as you prepare the other ingredients.
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Fry the Peanuts: In a pan over medium heat, add a splash of oil and fry the peanuts until they are golden brown and fragrant. Remove and set them aside on a paper towel to absorb excess oil.
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Fry the Anchovies: Clean the anchovies, removing any excess moisture, and fry them in the same pan until they are crispy. This will enhance their flavor, adding a delightful crunch to your dish. Remove and drain on paper towels.
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Make the Spice Paste: In a mortar and pestle or a food processor, combine the garlic, shallots, and green chilies. Grind or blend until you achieve a smooth paste. This mixture will be the foundation of the dish, infusing it with aromatic flavors.
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Sauté the Spice Mixture: In the same pan used for frying, add a little more oil if needed. Sauté the spice paste over medium heat until it becomes fragrant and lightly golden. This step is crucial for developing the dish’s rich flavor profile.
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Combine the Ingredients: Once the spice mixture is fragrant, add the tempe menjos to the pan. Stir well to coat the tempeh with the spices, allowing it to absorb the flavors. Add a small amount of water to help the spices adhere and simmer for about 5 minutes, or until the tempeh is heated through.
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Add the Final Touches: If the water has mostly evaporated and the spices are well absorbed, gently fold in the fried peanuts and anchovies. Mix everything until well combined. Taste and adjust seasoning with salt and sugar as desired. The sugar balances the heat from the chilies and enhances the overall flavor.
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Serve and Enjoy: Turn off the heat and transfer the Tempe Menjos Cabai Hijau to a serving dish. This dish is best enjoyed warm and can be served with steamed rice or as a part of a larger Indonesian feast.
Conclusion
Tempe Menjos Cabai Hijau is not just a dish; it’s a celebration of Indonesian culinary tradition, blending textures and flavors in a way that is both satisfying and nourishing. The nuttiness of the tempeh, the crunch of peanuts, and the umami of anchovies create a dish that is both hearty and refreshing. Enjoy this dish with family and friends, and let the warmth of Indonesian hospitality shine through every bite!
