Tempe Ungkep Bumbu Kuning: A Delightful Indonesian Dish
Introduction
Tempe ungkep bumbu kuning is a cherished Indonesian dish that showcases the unique flavors of tempeh—a fermented soybean cake rich in protein. This recipe brings together the aromatic spices of Indonesia to create a vibrant yellow broth that beautifully infuses the tempeh. Perfect for a cozy family dinner or as part of a festive feast, this dish is both nutritious and comforting. Let’s embark on a culinary journey to prepare this delightful recipe that not only satisfies your taste buds but also warms the heart.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 2 blocks (cut into large pieces) |
| Coconut milk | 100 ml |
| Vegetable oil | 2 tablespoons |
| Spice Paste | |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Bird’s eye chili | 7 pieces |
| Ground black pepper | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Galangal powder | 1/2 teaspoon |
| Ginger powder | 1/2 teaspoon |
| Dried bay leaves | 1/2 tablespoon |
| Granulated sugar | 1/2 teaspoon |
| Salt | To taste |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 10 g |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Sugars | 1 g |
| Sodium | 200 mg |
Preparation Steps
-
Prepare the Tempeh:
Begin by boiling the cut tempeh in water until fully cooked and tender. This step enhances the texture and flavor of the tempeh, making it more absorbent of the spices. -
-
Make the Spice Paste:
While the tempeh is cooking, create the spice paste. In a mortar and pestle or food processor, combine the shallots, garlic, and bird’s eye chili. Grind or blend these ingredients into a smooth paste, ensuring a fragrant and aromatic mixture. -
Sauté the Spice Paste:
Heat the vegetable oil in a pan over medium heat. Add the prepared spice paste and sauté for a few minutes until it becomes aromatic and the raw smell dissipates, releasing the essence of the spices into the oil. -
Incorporate Coconut Milk:
Pour in the coconut milk and bring the mixture to a gentle boil. Allow it to simmer for a few minutes, letting the flavors meld together beautifully. -
Combine Tempeh and Spice Mixture:
Carefully add the boiled tempeh into the pan. Gently stir to ensure each piece is well-coated in the spiced coconut mixture. This step is crucial as it allows the tempeh to absorb all the delicious flavors. -
Simmer and Infuse:
Cover the pan with a lid and let it simmer for about 10 to 15 minutes on low heat. This allows the tempeh to fully absorb the spices and coconut milk, enriching its flavor while keeping some sauce for serving. -
Serve:
Once the tempeh is infused with all the delightful flavors, remove it from the heat. Serve warm, with a side of steamed rice and fresh vegetables for a complete meal that embodies the spirit of Indonesian cuisine.
Conclusion
Tempe ungkep bumbu kuning is a simple yet flavorful dish that showcases the beauty of traditional Indonesian flavors. The combination of spices, coconut milk, and the unique texture of tempeh creates a dish that is not only delicious but also packed with nutrients. Ideal for both weeknight dinners and special occasions, this recipe is sure to impress your family and friends. Enjoy your culinary adventure with this exquisite dish that brings warmth and joy to the table!
