Botok Tahu Tempe No Bungkus Daun 🍌
Dive into the delightful world of Indonesian cuisine with this unique dish, Botok Tahu Tempe. This recipe captures the essence of traditional flavors, featuring tofu and tempeh enveloped in aromatic herbs and spices, and it’s served without the usual banana leaf wrapping, making it accessible and easy to prepare. Perfect for a family meal or a gathering with friends, this dish is both nutritious and delicious.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempeh | 1 board (approximately 250g) |
| Tofu | 1 box (approximately 250g) |
| Kemangi (lemon basil) | 2 bunches |
| Grated coconut | 1/2 coconut (about 200g) |
| Salam leaves (Indonesian bay leaves) | 3 leaves |
| Ground Ingredients: | |
| Shallots | 6 |
| Garlic | 3 cloves |
| Large red chilies | 3 |
| Bird’s eye chilies | 15 |
| Kencur (aromatic ginger) | 1 cm piece |
| Turmeric | 2 cm piece |
| Galangal | 1 cm piece |
| Lime leaves | 3 leaves |
| Salt | To taste |
| Sugar | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Protein | ~12g |
| Fat | ~14g |
| Carbohydrates | ~18g |
Instructions
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Prepare the Tofu and Tempeh: Begin by steaming the tempeh and tofu together for a few minutes. This step helps preserve their freshness and prevents the dish from becoming sour, a tip passed down from my mother. Once they are steamed, allow them to cool before cutting them into small cubes.
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Blend the Ground Ingredients: In a blender, combine the shallots, garlic, large red chilies, bird’s eye chilies, kencur, turmeric, galangal, and lime leaves. Blend until you achieve a smooth paste. This aromatic mixture will form the base of your dish.
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Sauté the Spices: In a pan, heat a small amount of oil over low heat. Add the blended spice mixture and the salam leaves. Sauté for a few minutes until the fragrance fills the air, creating a lovely aromatic base for your dish.
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Combine the Ingredients: Add the cubed tofu and tempeh to the pan along with the grated coconut and the leaves of the kemangi. Gently mix everything together, allowing the flavors to meld. Let it cook until the moisture is absorbed, stirring occasionally.
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Season the Dish: Season the mixture with salt and sugar to taste. Make sure to taste as you go to achieve the perfect balance of flavors that suits your palate.
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Serve: Once everything is well combined and the flavors have had a chance to develop, transfer the Botok Tahu Tempe to a serving dish. This dish can be enjoyed warm or at room temperature, making it a versatile addition to any meal.
This recipe not only showcases the beauty of Indonesian flavors but also emphasizes the simplicity and wholesome nature of the ingredients used. Enjoy this delightful dish with steamed rice or as part of a larger spread, and watch as it brings smiles to the table!
