Grilled Tempe Skewers (Sate Tempe) Recipe
If you’re craving a flavorful, savory, and slightly sweet dish, this Grilled Tempe Skewers (Sate Tempe) recipe is the perfect choice. Inspired by traditional Indonesian cuisine, these skewers feature tempeh marinated in aromatic spices and then grilled to perfection. The combination of rich seasonings and a sweet-savory glaze makes these skewers irresistible. Plus, it’s a simple yet delicious dish to prepare at home.
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempeh (cut into cubes) | 0.5 block (about 250g) |
| Shallots (finely chopped) | 5 pieces |
| Garlic (finely chopped) | 3 cloves |
| Coriander seeds (ground) | 1 tablespoon |
| Red chilies (sliced) | 2 pieces |
| Fresh galangal (sliced) | 1-inch piece |
| Sweet soy sauce (kecap manis) | To taste |
| Coconut cream or creamer | To taste, diluted with water |
| Water | As needed |
Instructions:
-
Prepare the Tempeh:
- Cut the tempeh into cubes. I prefer cutting mine to about 1.5 cm in size, as it allows them to cook perfectly and ensures they don’t shrink too much when fried.
- Heat a pot of oil and fry the tempeh cubes until they are half-cooked. Once done, drain the excess oil and set the tempeh aside.
-
-
Prepare the Spice Paste:
- In a blender, combine the shallots, garlic, coriander seeds, red chilies, and galangal. Blend until you have a smooth paste.
-
Sauté the Spice Paste:
- Heat some oil in a pan over medium heat and sauté the blended spice paste until fragrant. This will release all the wonderful flavors and aromas of the spices.
-
Marinate the Tempeh:
- Add the fried tempeh cubes to the sautéed spice paste. Pour in the sweet soy sauce (kecap manis). Here’s a helpful tip: to ensure the dish is packed with flavor, allow the soy sauce or oyster sauce to come in contact with the oil before adding any water—it makes the taste more intense.
- Pour in just enough water to cover the tempeh and let it simmer over low heat until the liquid is absorbed by the tempeh.
-
Add Coconut Cream or Creamer:
- Once the water has evaporated, add the coconut cream or creamer (diluted with water) to the pan. Allow it to simmer again until the cream thickens and reduces. Stir occasionally to avoid burning.
-
Skewer the Tempeh:
- Once the tempeh is cooked and coated in the flavorful sauce, thread the pieces onto skewers—about 4-5 cubes per skewer, depending on your preference. For a twist, you can also alternate with chunks of fresh pineapple for a sweet and tangy contrast.
-
Grill the Tempeh:
- Preheat your grill or barbecue. Grill the tempeh skewers, brushing them with a little more sweet soy sauce or kecap manis as they cook. This will add a caramelized glaze to the tempeh and enhance the flavors.
-
Prepare the Peanut Dipping Sauce:
- For a quick and easy side sauce, you can mix a bit of peanut sauce with sliced kaffir lime leaves and a touch of kecap manis. This simple dipping sauce will complement the grilled tempeh beautifully.
-
Serve:
- Serve the grilled tempeh skewers hot, alongside steamed rice or as an appetizer at your next gathering. The combination of smoky, sweet, and spicy flavors will surely impress your guests!
Sate Tempe is a delightful dish that celebrates the richness of Indonesian flavors. Whether you’re looking for a vegan treat or a new dish to try on the grill, these tempeh skewers are sure to be a hit. Enjoy!
