Tempe Ala Tauco
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (slightly fermented) | 1 block |
| Fresh basil leaves | 1 bunch |
| Shallots | 4 cloves |
| Garlic cloves | 2 cloves |
| Red curly chili peppers | 2 pieces |
| Green chili peppers | 2 pieces |
| Tomato | 1 piece |
| Galangal (smashed) | 1 thumb-sized piece |
| Bay leaves | 2 leaves |
| Sweet soy sauce | 1 tablespoon |
| Vinegar | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Seasoning powder | 1/2 pack (optional) |
| Granulated sugar | 1 teaspoon |
| Masako (seasoning powder) | 1/2 pack |
| Water | As needed |
| Cooking oil | 3 tablespoons |
Instructions:
- Prepare the Tempeh: Mash the slightly fermented tempeh using a mortar and pestle until it breaks apart. Set aside.
- Slice Aromatics: Thinly slice the shallots, garlic, red chili peppers, green chili peppers, and tomato.
- Fry Shallots and Garlic: Heat a pan with 3 tablespoons of cooking oil. Fry the sliced shallots and garlic until they turn golden and fragrant. Once done, remove them from the oil and set aside.
- Sauté Chili and Tomato: In the same pan, sauté the red and green chili peppers along with the tomato. Add the smashed galangal and bay leaves to infuse the flavors.
- Add the Tempeh: Once the chilies and tomato have softened, add the mashed tempeh to the pan and stir well.
- Add Liquids: Pour in 1 cup of water, followed by salt, seasoning powder, sugar, sweet soy sauce, and vinegar. Stir to combine, then let the mixture come to a boil and simmer until the water reduces but does not completely dry out. If the mixture becomes too dry, you can add an additional 1/2 cup of water.
- Finish with Basil: When the liquid has reduced and the flavors have melded, add the fresh basil leaves and the previously fried shallots and garlic. Stir gently to incorporate the flavors.
- Taste and Adjust: Adjust the seasoning to your liking and ensure everything is well-balanced.
Serve your Tempe Ala Tauco with steamed rice for a flavorful, aromatic meal!
