Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (sliced to your liking) | 1-2 blocks, sliced |
| Garlic | 4 cloves |
| Fresh turmeric (or turmeric powder) | 1 small piece or 1 tsp |
| Galangal (smashed) | A small piece |
| Lemongrass (smashed) | 1 stalk |
| Salt | To taste |
| Sugar | To taste |
| Royco seasoning (or any seasoning) | A pinch |
| Kaffir lime leaf | 1 leaf |
| Water | 250 ml |
| Cooking oil | 2 tbsp |
Instructions
| Step | Description |
|---|---|
| 1. Prep Tempe | Slice the tempe according to your preference, making shallow cuts along the center to help the spices penetrate. If slicing thinly, no need to make cuts. |
| 2. Make Spice Paste | Blend the garlic and turmeric together. Heat a little oil in a pan and briefly sauté the paste. |
| 3. Add Seasonings | Pour in the water, then season with salt, sugar, Royco seasoning, and kaffir lime leaf. Let it boil and reduce the liquid by half. |
| 4. Simmer Tempe | Add the tempe to the pot, lower the heat, and cover. Let it simmer until the water is reduced, allowing the tempe to absorb the flavors. |
| 5. Final Touch | Once the liquid has evaporated and the tempe has absorbed the sauce, it’s ready to serve. For a crunchy texture, you can fry the tempe after simmering. |
| 6. Serve | Serve warm with sambal and fresh vegetables for a traditional Indonesian meal. Enjoy without rice if preferred. |
Nutritional Information (Per Serving)
- Calories: Approx. 150-200 kcal
- Protein: 15g
- Carbohydrates: 10g
- Fats: 8g
- Fiber: 4g
This Ungkep Tempe recipe brings out the umami in tempe through a delicious marinade of garlic, turmeric, and aromatic herbs, making it a flavorful addition to your meal. The simmering process lets the tempe soak in all the spices, leaving it tender and full of flavor. This dish is great served with sambal and fresh vegetables, or even on its own for a lighter, plant-based meal.