Belut dan Tempe Bumbu Tauco (Eel and Tempeh in Tauco Sauce)
Ingredients
| Ingredient | Quantity |
|---|---|
| Eel (cleaned and cut into pieces) | 500 grams |
| Tempeh (cut as desired) | 100 grams |
| Green chili peppers | 5 pieces |
| Bird’s eye chili peppers | 5 pieces |
| Onion (sliced) | 1 medium |
| Shallots (sliced) | 5 cloves |
| Garlic (sliced) | 3 cloves |
| Tomato (medium-sized, chopped) | 1 piece |
| Bay leaves | 2 pieces |
| Galangal (smashed) | 1 segment |
| Salted tauco (fermented soybean paste) | 2 tablespoons |
| Granulated sugar | 1 teaspoon |
Instructions
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Preparation of Eel and Tempeh: Begin by marinating the cleaned eel pieces in lime juice to remove any fishy odor and slime, ensuring they are fresh and ready for cooking. Meanwhile, cut the tempeh into your preferred size.
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Cooking the Tempeh and Eel: Heat oil in a frying pan and fry the tempeh until golden brown and crispy. Remove and set aside. In the same oil, fry the eel pieces until they are cooked through, then set aside.
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Sautéing Aromatics: Slice all the fresh ingredients, including the green chilies, bird’s eye chilies, onion, shallots, garlic, and tomato. In a new pan, sauté these aromatics until fragrant and slightly softened.
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Adding Herbs and Seasoning: Add the bay leaves and galangal to the sautéed mixture, allowing the flavors to meld. Stir for a few minutes before reintroducing the fried eel and tempeh to the pan.
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Incorporating Tauco: Stir in the salted tauco and sugar, mixing thoroughly to ensure that all ingredients are well coated. Adjust the seasoning to your taste.
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Serving: Once everything is well combined and heated through, remove from heat. Transfer to a serving dish and enjoy your Belut dan Tempe Bumbu Tauco with steamed rice for a delicious meal.
This recipe beautifully combines the rich flavors of eel and tempeh, enhanced by the savory notes of tauco, creating an ultimate dish that showcases traditional Indonesian cuisine. Enjoy the depth of flavors with every bite!
