Eka’s Flavorful Grilled Tempeh Skewers (Sate Pentol Tempe) Recipe

Sate Pentol Tempe / Grilled Tempe Skewers ala Eka

Embark on a delightful culinary journey with this Sate Pentol Tempe, a traditional Indonesian dish that highlights the versatility of tempeh combined with a medley of spices. This recipe features flavorful tempeh balls skewered and grilled to perfection, infused with rich flavors that dance on your palate. It’s not only easy to prepare but also perfect for gatherings or a cozy night in. Let’s dive into the detailed preparation and ingredients that make this dish a standout.

Ingredients

For the Tempeh Balls:

For the Grilling Spice Mix:

Instructions

1. Prepare the Tempeh:

   • Begin by dicing the tempeh into small cubes and steaming it for about 10 minutes until tender. Once steamed, remove it from the heat and let it cool slightly before mashing it. Be careful not to mash it too finely; leaving some texture will enhance the final dish.

2. Make the Mixture:

   • In a large mixing bowl, combine the mashed tempeh with tapioca flour, all-purpose flour, crushed garlic, ground black pepper, seasoning powder, and the egg. Gradually add the ice water while mixing until the batter is well combined. The mixture should be moist but firm enough to hold its shape when formed into balls.

3. Cook the Tempeh Balls:

   • In a pot, bring water to a boil. Form the tempeh mixture into small balls or ovals according to your preference, and gently drop them into the boiling water. Let them cook until they float to the surface, which indicates they are done. Allow them to simmer for a few more minutes to ensure they are cooked through, then remove them with a slotted spoon and set aside to cool.

4. Prepare the Grilling Spice Mix:

   • While waiting for the tempeh balls to cool, prepare the spice mix. Blend the curly red chilies, bird’s eye chilies, shallots, garlic, turmeric, and coriander in a food processor until smooth.

5. Sauté the Spice Mixture:

   • In a frying pan, heat a bit of oil and sauté the blended spices with the bruised lemongrass and kaffir lime leaves until fragrant. Once fragrant, add a splash of water and stir in the sweet soy sauce, sugar, salt, and flavor enhancer to taste. Bring to a gentle simmer for about 5 minutes to allow the flavors to meld.

6. Combine and Simmer:

   • Carefully add the cooked tempeh balls to the sautéed spice mixture. Allow them to simmer in the sauce until fully coated and the sauce has thickened slightly, ensuring the tempeh absorbs all those delicious flavors.

7. Skewer the Tempeh:

   • Once the tempeh balls have cooled, take skewers and thread 4 tempeh balls onto each skewer.

8. Grill the Skewers:

   • Although the tempeh balls are delicious on their own, grilling them will enhance their flavor further. Preheat your grill and lightly oil the grates. Grill the skewers for about 5-7 minutes on each side or until they achieve a beautiful char and are heated through. The grilling process adds a smoky aroma and a delightful crispiness.

9. Serve and Enjoy:

   • Once grilled, remove the skewers from the grill and serve hot. These Sate Pentol Tempe can be enjoyed as an appetizer or main dish and pair beautifully with a spicy dipping sauce or fresh vegetables on the side. Enjoy the rich flavors and the lovely aroma as you dig in!

Nutritional Information

Tips for Success

• Ensure the tempeh is well-steamed to soften it before mashing, which helps create a smoother texture.
• Adjust the spices according to your taste preferences; add more chilies for extra heat or reduce for a milder flavor.
• Feel free to experiment with additional herbs and spices that you enjoy to personalize the flavor further.

This Sate Pentol Tempe recipe, infused with the warmth of Indonesian spices, is not only a culinary delight but also a celebration of plant-based eating. Gather your ingredients, follow the steps, and treat your family and friends to this unique and savory dish that’s bound to impress! Enjoy!