Spicy Clams with Tempeh (Kerang Tempe Pedas)
Ingredients
| Ingredient | Amount |
|---|---|
| Tempeh (cut into cubes, steamed) | 250 grams (1 small block) |
| Clams (cleaned and briefly boiled) | 200 grams |
| Bird’s eye chilies | 5 pieces |
| Shallots | 3 pieces |
| Garlic | 2 cloves |
| Candlenuts | 2 pieces |
| Turmeric (peeled) | 3 cm |
| Kaffir lime leaves | 2 leaves |
| Galangal (crushed) | 5 cm |
| Water | 230 ml |
| Tomato (diced) | 1 piece |
| Sugar | to taste |
| Salt | to taste |
| Flavor enhancer | to taste |
| Sweet soy sauce | to taste |
Instructions
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Prepare the Spices: In a pan, heat a little oil and fry the bird’s eye chilies, shallots, garlic, candlenuts, and turmeric until fragrant and softened.
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Blend the Ingredients: Transfer the fried ingredients into a blender, add sugar and salt to taste, and blend until smooth.
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Sauté the Spices: In the same pan, add a bit more oil and sauté the blended spices along with the kaffir lime leaves, crushed galangal, and diced tomato until aromatic.
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Add the Main Ingredients: Incorporate the clams and tempeh into the pan, stir-frying until everything is well-coated with the spices.
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Simmer: Pour in the water, allowing it to simmer gently until flavors meld.
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Season: Add sweet soy sauce and flavor enhancer, mixing thoroughly. Adjust seasoning as needed.
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Finish Cooking: Let it cook until slightly thickened, then serve hot.
This dish brings a delightful blend of spicy and savory flavors, perfect for those who appreciate Indonesian cuisine. Enjoy your meal!
