Peda Pete Tumis Tempe: A Flavorful Indonesian Stir-Fry
Introduction
Indulge in the vibrant flavors of Indonesia with this delightful dish of Peda Pete Tumis Tempe. Combining tender bandeng (milkfish) with the rich, nutty taste of tempeh and the unique aroma of pete (stink beans), this stir-fry is both satisfying and packed with umami. Perfect for a family meal, this recipe beautifully marries textures and flavors, showcasing the culinary artistry of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (milkfish) | 1 medium-sized, soft |
| Tempeh | 1 piece |
| Pete (stink beans) | To taste |
| Shallots | 3 pieces |
| Garlic | 1 clove |
| Bird’s eye chili | To taste |
| Curly chili | To taste |
| Salt | To taste |
| Granulated sugar | To taste |
| Cooking oil | For frying |
Nutritional Information
(Estimated per serving, based on portion sizes)
- Calories: 350
- Protein: 25g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 4g
- Sugars: 2g
- Sodium: Varies with salt usage
Instructions
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Prepare the Fish and Tempeh: Start by cutting the bandeng into pieces of your desired size. Similarly, slice the tempeh into bite-sized portions.
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Fry the Tempeh: In a skillet, heat oil over medium heat and fry the tempeh pieces until they are halfway cooked. Remove from the oil and drain on paper towels to eliminate excess grease.
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Sauté Aromatics: Finely slice the shallots and garlic. In the same skillet, add more oil if necessary, then sauté the shallots until they become fragrant. Introduce the sliced garlic and stir-fry until both are golden.
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Add Chilies: Toss in the bird’s eye chili and curly chili, adjusting the quantity to your preferred spice level. Stir well to combine.
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Season the Mixture: Sprinkle in salt and granulated sugar according to your taste, balancing the savory and sweet notes.
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Incorporate Pete and Fish: Once the aromatic base is ready, add the pete and the previously cut bandeng. Allow the mixture to cook until the fish is nearly done, about 5 minutes, ensuring it absorbs the flavors.
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Combine with Tempeh: Finally, add the fried tempeh back into the skillet. Gently stir everything together, making sure all ingredients are evenly mixed and heated through.
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Final Taste Adjustment: Taste the dish and adjust the seasoning with more salt or sugar if necessary.
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Serve: Once everything is well combined and cooked to perfection, transfer to a serving plate. Enjoy your Peda Pete Tumis Tempe with steamed rice for a complete meal.
Conclusion
This Peda Pete Tumis Tempe is not just a dish; it’s an experience that brings the essence of Indonesian home cooking to your table. The combination of textures from the fish and tempeh, along with the aromatic herbs and spices, makes it a delightful addition to any meal. Share this recipe with family and friends and bring a taste of Indonesia to your kitchen!
