Crispy Beef-Infused Tempeh Delight

Crispy Tempe with Beef Flavor

A delightful twist on a traditional Indonesian dish, this Crispy Tempe with Beef Flavor is a savory treat that’s perfect for breakfast or as a versatile side dish. With its rich, umami-packed taste and crispy texture, it’s an excellent option for busy mornings or hearty meals. Here’s how to make it:

Ingredients:

• 1 block of tempeh (approximately 250 grams or 1 papan tempe) – purchase for around 3,000 rupiah
• 1 small packet of beef-flavored seasoning (Masako or any similar brand)
• 1 small bottle of kecap bango (sweet soy sauce)
• 3 cloves of garlic
• 5 cloves of shallots
• 1 tablespoon of brown sugar, finely chopped
• 1/2 teaspoon of coriander seeds
• Bird’s eye chilies (cabe rawit) to taste, whole
• 3 bay leaves
• 4 tablespoons of vegetable oil
• 2 cups of water
• 1 stalk of green onion (daun bawang)

Instructions:

1. Prepare the Aromatics: Begin by finely grinding the garlic, shallots, and coriander seeds together to form a smooth paste.

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2. Sauté the Aromatics: Heat the vegetable oil in a pan over medium heat. Add the ground spice paste and sauté until it becomes fragrant and starts to darken, about 3-4 minutes.

3. Add Other Ingredients: Stir in the chopped green onions, brown sugar, bay leaves, and water. Allow the mixture to come to a boil.

4. Cook the Tempeh: Cut the tempeh into bite-sized pieces. Add the tempeh to the boiling mixture, followed by the kecap bango and half of the beef-flavored seasoning packet. Stir well to ensure the tempeh is evenly coated.

5. Simmer: Reduce the heat to low and let the mixture simmer until the liquid reduces and thickens, about 20-30 minutes. Add the bird’s eye chilies according to your heat preference.

6. Adjust the Seasoning: Taste the dish and adjust the seasoning if necessary. If it’s balanced with the right amount of sweetness, saltiness, and spiciness, continue to cook until the remaining liquid evaporates and the tempeh starts to crisp up.

7. Finish Cooking: Once the tempeh is golden and crispy, and the oil has begun to separate from the sauce, remove it from heat. The tempeh should have a delightful crispy exterior and a deep, rich flavor.

8. Serve: Transfer the crispy tempeh to a serving dish. This dish is perfect served hot with a side of steamed rice.

Notes:

• Serving Suggestion: This crispy tempeh is great for breakfast or as a snack. It can be a complete meal with steamed rice, making it ideal for a quick and satisfying breakfast for school-going kids or a hearty addition to any meal.

• Storage: Store leftovers in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in a pan to regain its crispiness.

Enjoy this delicious and simple recipe that brings a taste of Indonesian cuisine to your table!