Sautéed Tempeh and Mushrooms (Tumis Tempe dan Jamur Kancing)
This delightful dish, featuring tempeh and shiitake mushrooms, is a wonderful representation of Indonesian flavors, combining savory notes with a touch of sweetness. Perfect for a quick meal or as a side dish, it’s sure to satisfy your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (about 250g) |
| Dried shiitake mushrooms (soaked) | 10 pieces |
| Sugar | To taste |
| Salt | To taste |
| MSG (Vitsin) | To taste |
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 5 cloves |
| Chili pepper | 1 piece (or more, to taste) |
Instructions
- Preparation: Gather all ingredients and prepare your workspace.
- Cut the Tempeh: Dice the tempeh into small cubes and fry until lightly golden and semi-cooked.
- Slice the Mushrooms: Thinly slice the soaked shiitake mushrooms.
- Blend the Spice Paste: In a blender, combine shallots, garlic, chili, sugar, salt, and MSG. Blend until smooth.
- Sauté the Paste: Heat a bit of oil in a pan over medium heat, then sauté the spice paste until fragrant, about 3-4 minutes. Add a splash of water to create a sauce.
- Combine Ingredients: Add the fried tempeh and sliced mushrooms to the pan, stirring gently to combine. Adjust the seasoning to taste.
- Cook Until Done: Let everything cook together until the tempeh is fully cooked and the flavors meld, about 5-7 minutes.
- Serve: Transfer to a serving dish and enjoy your sautéed tempeh and mushrooms warm!
This dish pairs beautifully with steamed rice, making for a satisfying meal that’s both nutritious and delicious.
