Tumis Tempe Tahu Kerang: A Delicious Stir-Fry with Tempeh, Tofu, and Shellfish
Discover the delightful fusion of flavors in this Tumis Tempe Tahu Kerang, a beloved Indonesian stir-fry that brings together the earthy goodness of tempeh and tofu with the succulent taste of shellfish. This dish is not only rich in protein but also a fantastic way to introduce a variety of spices and ingredients into your cooking repertoire. Perfect for serving at gatherings or enjoying as a comforting meal, let’s dive into the preparation of this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (approximately 200g) |
| Tofu | 1 block (approximately 200g) |
| Shellfish | To taste |
| Red onions | 4 cloves, finely chopped |
| Garlic | 3 cloves, minced |
| Red chili | 1, sliced |
| Bird’s eye chili (cabe rawit) | To taste |
| Galangal | 1 cm, crushed |
| Ginger | 1 cm, crushed |
| Tomato | 1, chopped |
| Bay leaves | 2 leaves |
| Sweet soy sauce (kecap manis) | To taste |
| Oyster sauce (Saori) | 1 tablespoon |
| Sugar | To taste |
| Salt | To taste |
| Cooking oil | For frying |
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
| Sodium | 400 mg |
Instructions
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Prepare the Tempeh and Tofu: Begin by cutting the tempeh and tofu into bite-sized cubes. Heat a generous amount of cooking oil in a skillet over medium heat, then add the tempeh and tofu. Fry them until they are golden brown and slightly crispy on the outside, about 5-7 minutes. Remove from the skillet and set aside.
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Sauté the Aromatics: In the same skillet, add a little more oil if needed. Once hot, add the finely chopped red onions, minced garlic, sliced red chili, and bird’s eye chili (adjust according to your heat preference). Sauté these ingredients until they become fragrant and the onions turn translucent.
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Add the Spices: Next, add the crushed galangal, crushed ginger, and bay leaves to the skillet. Stir well, allowing the spices to release their flavors for about 1-2 minutes.
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Incorporate the Shellfish: Add the shellfish to the skillet along with a splash of water to create a bit of broth. Allow the mixture to simmer for about 2 minutes, which will help the shellfish to soften.
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Combine Everything: Once the shellfish has softened, gently fold in the fried tempeh and tofu. Stir in the chopped tomato, sweet soy sauce, oyster sauce, sugar, and salt. Mix everything thoroughly, ensuring the tempeh and tofu are well coated with the sauce.
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Simmer: Allow the mixture to simmer for an additional 15 minutes, letting the flavors meld together while the sauce reduces slightly. Stir occasionally to prevent sticking.
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Serve: Once the sauce has thickened to your liking and the dish is aromatic, remove it from the heat. Serve hot with steamed rice or as part of a larger spread. Enjoy the blend of flavors and textures in this delicious stir-fry!
Tips for Enjoyment
- Feel free to adjust the spice level by adding more or fewer chilis according to your taste.
- For a vegetarian version, you can substitute the shellfish with mushrooms or your favorite vegetables.
- This dish can be made ahead of time and reheated, making it perfect for meal prep.
This Tumis Tempe Tahu Kerang recipe is not just a meal; it’s a celebration of flavors that showcases the wonderful ingredients of Indonesian cuisine. Enjoy the process of making this dish and sharing it with loved ones!
