Tempe, Tofu, and Egg in Soy Sauce (Icha Style)
Embark on a delightful culinary adventure with this Tempe, Tofu, and Egg in Soy Sauce recipe, also known as Icha. This dish showcases the rich flavors of Indonesian cuisine, combining the savory essence of tempeh and tofu with eggs in a luscious soy sauce blend. It’s a simple yet satisfying meal, perfect for family gatherings or a comforting weeknight dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block |
| Tofu | 1 package |
| Chicken Eggs | 1/4 kg (approximately 4-5 eggs) |
| Kecap Bango (sweet soy sauce) | 2 packages |
| Ground Pepper | 1/2 teaspoon |
| Salt | 2 teaspoons |
| Red Shallots (Bawang Merah) | 10 cloves |
| Garlic (Bawang Putih) | 5 cloves |
| Red Bird’s Eye Chili (Cabe Rawit Merah) | 7 whole |
| Curly Red Chili (Cabe Merah Keriting) | 5 |
| Tomato | 1 whole |
| Chicken Bouillon Powder (Masako) | 1/2 teaspoon |
| Water | 500 ml |
| Cooking Oil | As needed for frying |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 18 g |
| Carbohydrates | 20 g |
| Fat | 12 g |
| Fiber | 5 g |
Instructions
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Prepare the Ingredients: Start by peeling, washing, and chopping the red shallots, garlic, and curly red chili. Keep the bird’s eye chili whole to retain its spiciness. Cut the tempeh into bite-sized pieces according to your preference and wash the tofu thoroughly.
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Fry the Tofu and Tempeh: Heat a generous amount of oil in a frying pan over medium heat. Once hot, fry the tofu and tempeh until golden brown. This process not only adds flavor but also provides a delightful texture. Once cooked, set them aside on a paper towel to absorb excess oil.
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Boil the Eggs: In a separate pot, boil the chicken eggs for about 3 minutes until they are slightly undercooked but easy to peel. Allow them to cool, then peel the eggs and set aside.
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Sauté Aromatics: In the same pan used for frying, remove some of the excess oil, leaving about 2 tablespoons. Sauté the garlic, red shallots, and curly red chili until fragrant, releasing a beautiful aroma that fills your kitchen.
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Simmer the Sauce: Add 500 ml of water to the sautéed mixture and bring it to a boil. Once boiling, add the fried tempeh and tofu, along with the boiled eggs. Stir in the kecap Bango, salt, and chicken bouillon powder, allowing the flavors to meld for about 2 minutes.
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Add Final Ingredients: Toss in the whole bird’s eye chili and chopped tomato. Allow everything to simmer for an additional minute, ensuring the tomatoes soften and impart their flavor into the sauce.
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Serve: Your Tempe, Tofu, and Egg in Soy Sauce is now ready to be served! Transfer to a serving dish and enjoy this delightful Indonesian dish with steamed rice or on its own for a wholesome meal. Happy cooking, and enjoy your culinary journey!
Tips for Success
- Feel free to adjust the number of chilies to suit your spice preference.
- This dish pairs wonderfully with a side of steamed vegetables or a fresh salad for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Conclusion
This Tempe, Tofu, and Egg in Soy Sauce recipe brings the warmth of home cooking straight to your table, showcasing the vibrant flavors of Indonesian cuisine. It’s not just a meal; it’s an experience filled with love and tradition, perfect for sharing with family and friends. Enjoy this dish and create lasting memories around your dining table!
