Spicy Tempe and Bean Sprouts (Tempe Tauge Pedas)
This delightful Indonesian dish, Tempe Tauge Pedas, combines the rich, nutty flavor of tempeh with the crisp freshness of bean sprouts, all brought together by a spicy, aromatic seasoning. Perfect as a side dish or a light main course, this recipe showcases the vibrant flavors of Indonesian cuisine and is sure to please both vegetarians and meat-lovers alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | ½ block |
| Bean sprouts | 1 packet |
| Red shallots | 4 cloves |
| Garlic | 2 cloves |
| Bird’s eye chilies | 15 pieces |
| Galangal (lengkuas) | To taste |
| Salam leaves | 2-3 leaves |
| Palm sugar | To taste |
| Salt | To taste |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 14 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Fat | 7 g |
| Sodium | 200 mg |
Instructions
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Prepare the Tempeh: Begin by cutting the tempeh into small cubes, ensuring even cooking. Heat oil in a frying pan over medium heat and fry the tempeh until it is half-cooked and lightly golden. This step enhances its texture and flavor.
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Make the Spice Paste: While the tempeh is frying, prepare the spice paste. In a mortar and pestle (or a food processor), grind the red shallots, garlic, and bird’s eye chilies until you achieve a smooth paste. The aroma should be enticing and fragrant.
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Sauté the Spices: In the same pan where you fried the tempeh, add a bit more oil if necessary, and sauté the spice paste until it becomes fragrant. This should take about 2-3 minutes. Then, add the salam leaves, crushed galangal, salt, and palm sugar to the mixture. Continue to cook until the spices are well combined and aromatic.
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Combine the Ingredients: Once the spices are cooked, gently add the half-fried tempeh into the pan. Mix well to ensure that the tempeh is coated with the spices. Add a splash of water to create a bit of sauce, and let it simmer for a few minutes.
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Add Bean Sprouts: Finally, add the bean sprouts to the pan. Stir gently to combine, allowing the bean sprouts to soften slightly while retaining their crunch. Cook for an additional 2-3 minutes, just until they are heated through.
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Serve: Once everything is well mixed and cooked, transfer your spicy tempe and bean sprouts to a serving dish. This dish pairs beautifully with steamed rice or can be enjoyed on its own.
Conclusion
Tempe Tauge Pedas is a wonderful dish that brings together the savory richness of tempeh with the crispness of bean sprouts, all enveloped in a fragrant spicy sauce. This recipe is not only easy to prepare but also packed with nutrients, making it a great addition to your culinary repertoire. Whether you’re exploring Indonesian flavors for the first time or looking to recreate a beloved dish, this recipe is sure to satisfy. Enjoy your cooking journey!
