Tempe Wangi Daun Kemangi Bumbu Kuning
Embark on a delightful culinary journey with this vibrant dish, Tempe Wangi Daun Kemangi Bumbu Kuning, a fragrant Indonesian creation that combines the nutty flavor of tempeh with the refreshing zest of basil leaves and a blend of aromatic spices. Perfect for any meal, this recipe is a beautiful testament to the rich flavors of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 block (papan) |
| Fresh basil leaves (daun kemangi) | 2 bunches (adjust to taste) |
| Pre-made curry spice mix (bumbu jadi) | 1 packet |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Galangal (laos) | To taste (adjust as desired) |
| Ginger | A small piece (approx. 1 inch) |
| Lemongrass (sere) | 1 stalk |
| Turmeric (kunyit) | 1 small piece (add more for color) |
| Bird’s eye chili (cabe rawit) | 15 pieces (optional, adjust to taste) |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | For sautéing |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 15g |
| Fat | 10g |
| Carbohydrates | 20g |
| Fiber | 5g |
| Sodium | 500mg (varies with salt) |
| Sugar | 2g |
Instructions
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Prepare the Tempeh: Begin by cutting the tempeh into small cubes to ensure even cooking and flavor absorption.
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Sauté the Aromatics: Heat a sufficient amount of cooking oil in a pan over medium heat. Once hot, add the pre-made curry spice mix and sauté until fragrant.
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Add the Fresh Herbs and Spices: Incorporate the lemongrass, kaffir lime leaves, galangal, ginger, and finely chopped bird’s eye chilies into the pan. Stir them together until the spices release their delightful aroma.
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Combine Tempeh and Spices: Add the cubed tempeh to the pan, mixing well to coat the tempeh evenly with the aromatic mixture.
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Add Liquid and Season: Pour in just enough water to cover the tempeh. Then, add salt and sugar according to your taste preferences. Allow the mixture to simmer, letting the flavors meld beautifully.
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Cook Until Tender: Let it cook until the liquid has mostly evaporated and the tempeh absorbs all the delicious flavors, stirring occasionally to prevent burning.
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Final Touch: Once the tempeh is cooked to perfection, add the cleaned and plucked basil leaves to the pan. Gently stir to combine, allowing the residual heat to wilt the basil.
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Serve and Enjoy: Remove from heat and let it cool slightly before serving. This dish pairs wonderfully with steamed rice or can be enjoyed on its own as a flavorful snack.
Chef’s Notes
This Tempe Wangi Daun Kemangi Bumbu Kuning is not just delicious but also a visually appealing dish with its vibrant colors. The combination of spices offers a perfect balance of heat and freshness, while the fragrant basil enhances the dish’s aroma. Feel free to adjust the spice levels according to your preference—add more chilies for extra heat or reduce them for a milder flavor.
Happy Cooking! Enjoy this delightful dish with friends and family, and don’t forget to share your experiences! 😊
