This delightful dish of spicy sweet soy tempe brings together the rich flavors of Indonesian cuisine, creating a satisfying and savory meal that pairs beautifully with warm rice.
Ingredients
| Main Ingredients | |
|---|---|
| 1 block of tempe |
| Spice Paste | |
|---|---|
| 5 shallots | |
| 4 cloves of garlic | |
| 15 red bird’s eye chilies | |
| 2 cm turmeric | |
| 2 candlenuts |
| Other Ingredients | |
|---|---|
| ½ tsp ground pepper | |
| 1 tsp ground coriander | |
| Salt, sugar, and seasoning | to taste |
| 1 small pack of kecap bango | (sweet soy sauce) |
| 250 ml of water |
Instructions
-
Prepare the Tempe: Slice the tempe into your preferred shapes and fry until golden and crispy. Set aside.
-
Cook the Spice Paste: In a skillet, sauté the spice paste ingredients until fragrant. Add the kecap bango, followed by ground pepper, ground coriander, salt, sugar, and seasoning. Stir well.
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Add Water: Pour in the water and let it simmer until the mixture thickens slightly, adjusting the taste as necessary.
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Combine with Tempe: Once the sauce is seasoned to your liking, add the fried tempe. Cook until most of the liquid is absorbed, allowing the flavors to meld beautifully—this is the key to that delicious “nyemek” texture.
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Serve: Plate the tempe hot, ideally served with a mound of warm rice for a truly satisfying meal.
Enjoy this spicy sweet soy tempe as a flavorful side dish or a star of your dinner table!