Tempe Empis Empis: Authentic Indonesian Fermented Soybean Recipe

Introduction

Tempe Empis Empis is a traditional Indonesian dish that celebrates the rich, nutty flavor of fermented soybeans combined with aromatic spices and herbs. This dish is a vibrant example of how simple ingredients can come together to create a hearty, flavorful, and satisfying meal. Originating from the culinary traditions of Indonesia, Tempe Empis Empis is often enjoyed as a side dish or a main course, especially during family gatherings and festive occasions.

The dish emphasizes the crispy yet tender texture of fried tempe, complemented by a fragrant blend of shallots, garlic, chilies, and aromatic herbs such as bay leaves, galangal, and lemongrass. The addition of brown sugar and soy sauce imparts a subtle sweetness and savory depth, balancing the heat from the chilies while enhancing the overall umami profile.

This recipe, featured on Love With Recipes, is straightforward yet packed with layers of flavor. It is perfect for those seeking to explore Indonesian cuisine or looking for a quick, delicious, and nutritious meal option that can be easily adapted to various dietary needs and preferences.

Time

Preparation Time: approximately 20 minutes
Cooking Time: approximately 20 minutes
Total Time: approximately 40 minutes

Needed Equipment

• Frying pan or wok
• Cooking spoon or spatula
• Paper towels
• Small saucepan
• Measuring spoons and cups
• Knife and chopping board
• Grater or mortar and pestle (for smashing herbs)
• Mixing bowls
• Serving plate or platter

Tags

• Indonesian Cuisine
• Vegetarian
• Gluten-Free (if soy sauce is gluten-free)
• Spicy
• Quick & Easy

Serving Size

This recipe yields approximately 4 servings. It is ideal for a family meal or can be doubled for larger gatherings.

Difficulty Level

Intermediate. The preparation involves frying, sautéing, and simmering, which requires some familiarity with cooking techniques but is accessible to home cooks with basic skills.

Allergen Information

Dietary Preference

Vegetarian, can be made vegan by substituting soy sauce with a plant-based alternative. Suitable for gluten-free diets if gluten-free soy sauce is used.

Course

Main Course, Side Dish

Cuisine

Indonesian

Ingredients

Instructions

Step 1: Preparing the Tempe

Begin by selecting fresh, firm tempe. Cut the tempe into uniform cubes approximately 1 inch in size to ensure even cooking and a consistent texture. This size allows the tempe to fry to a crispy exterior while maintaining a tender interior.

Heat a generous amount of oil in a frying pan or wok over medium-high heat. Use enough oil to submerge at least half of the tempe cubes, which aids in achieving an even, crispy crust. When the oil is hot—test by dropping a small piece of tempe; if it sizzles immediately, the oil is ready—add the diced tempe carefully.

Fry the tempe in batches if necessary to avoid overcrowding, which can lower the oil temperature and result in soggy tempe. Fry each batch until the tempe reaches a light golden-brown hue, approximately 2-3 minutes per side. The goal is to cook the tempe just enough to develop a crisp exterior without fully cooking through, as it will continue to cook later.

Once fried, remove the tempe from the oil using a slotted spoon and transfer it to paper towels to drain excess oil. This step is crucial for achieving the right texture and preventing the dish from becoming greasy.

Step 2: Sautéing Aromatics and Spices

In a clean pan or wok, add a tablespoon of oil—preferably neutral oil like vegetable or canola—and heat over medium heat. Once the oil is shimmering, add the sliced shallots and garlic. Sauté until they become fragrant and translucent, about 2-3 minutes.

Add the sliced red and green chilies to the pan. Adjust the chili quantity based on your spice tolerance; these chilies contribute both heat and flavor. Stir frequently to prevent burning and to evenly distribute the heat.

Next, add the bay leaves, smashed galangal, and lemongrass stalk. These herbs impart a distinctive aromatic profile characteristic of Indonesian cuisine. Continue sautéing until the mixture releases a fragrant aroma, about 2-3 minutes. Be attentive to avoid overcooking, as burnt galangal or lemongrass can impart a bitter taste.

Step 3: Combining Ingredients and Simmering

Carefully add the pre-fried tempe to the aromatic mixture. Gently stir to coat the tempe evenly with the spices and herbs. Pour in approximately 200 ml of water, which will help to create a flavorful sauce and facilitate the reduction process.

Stir in the brown sugar, starting with 1 teaspoon and adjusting to taste. The sugar balances the heat and acidity, giving a subtle sweetness that complements the umami flavors. Add soy sauce gradually, tasting as you go, until the desired savory flavor develops—approximately 2-3 tablespoons.

Bring the mixture to a gentle simmer over medium-low heat. Allow it to cook uncovered, stirring occasionally to prevent sticking and ensure even reduction. Let the sauce simmer until it thickens to a glossy consistency, typically 10-15 minutes. The goal is to have a slightly sticky glaze coating the tempe and herbs.

Adjust seasoning with salt if necessary, especially if the soy sauce used is low in sodium or if you prefer a more savory taste. Remember that the soy sauce and brown sugar already contribute saltiness and sweetness, so taste carefully before adding more salt.

Step 4: Final Touches and Serving

Once the sauce has thickened to your liking, remove the pan from heat. If using petai (stink beans), sauté or briefly fry them separately and add as a garnish just before serving. Petai adds a unique pungent aroma and flavor, which pairs well with the spicy, savory tempe.

Serve the Tempe Empis Empis hot, directly from the pan onto a serving platter. It pairs beautifully with steamed rice, nasi uduk, or even as a side dish to other Indonesian favorites. Garnish with additional herbs or sliced chili if desired for an extra visual and flavor boost.

Preparation Tips

• Tempe preparation: For extra crispiness, you can marinate the tempe in a little soy sauce and cornstarch before frying.
• Herb smashing: Use the back of a knife or a mortar and pestle to gently smash galangal and lemongrass, releasing their essential oils and enhancing flavor.
• Spice adjustment: Adjust the amount of chilies based on your spice preference; for milder flavor, remove some of the seeds or halve the quantity.
• Water amount: Keep an eye on the sauce’s consistency; add more water if it reduces too quickly or becomes too thick before flavors meld.

Nutritional Information

Tips and Tricks

• Frying temperature: Maintain oil temperature at around 180°C to achieve crispy but not burnt tempe.
• Flavor layering: Toast bay leaves, galangal, and lemongrass briefly in dry pan before adding to release more aroma.
• Adjust spice levels: For milder taste, reduce chilies or deseed some before slicing.
• Preserving flavors: Use fresh herbs and spices for the most vibrant aroma; dried herbs can be used but may alter taste.

Add-ons

• Crushed peanuts or fried shallots as garnish
• Fresh herbs such as cilantro or Thai basil for added freshness
• Additional chili sauce or sliced fresh chilies for more heat
• Tofu or tempeh variants for variation in texture

Side Dishes

• Steamed jasmine rice or coconut rice
• Indonesian sambal or chili paste
• Stir-fried vegetables like bok choy or kangkung
• Fried plantains or crispy tofu

Improvements

• Use homemade or high-quality soy sauce for richer flavor
• Experiment with different types of chilies to vary heat and flavor
• Add a splash of lime juice or vinegar before serving for a tangy twist
• Incorporate additional aromatics like kaffir lime leaves or turmeric for variation

Save and Store

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave. To maintain crispiness, re-fry the tempe briefly before adding the sauce if the texture has softened.

For longer storage, the cooked tempe and sauce can be frozen separately in airtight containers for up to 1 month. Thaw and reheat thoroughly before serving.

FAQ

Can I make this dish vegan?

Yes, simply substitute soy sauce with a vegan soy sauce or tamari. Ensure that the sugar used is vegan-friendly as some sugars are processed with bone char.

Can I adjust the spice level?

Absolutely. Reduce or omit the red or green chilies depending on your heat preference. Deseeding chilies can also lower spiciness.

Is petai necessary?

No, petai is optional. It adds a distinctive aroma and flavor but can be omitted if unavailable or if you prefer milder dishes.

What is the best way to fry tempe?

Use enough oil at the correct temperature to ensure crispy texture. Do not overcrowd the pan to allow even frying, and drain excess oil after frying.

Conclusion

Tempe Empis Empis stands as a testament to Indonesian culinary ingenuity, blending simple ingredients with aromatic herbs and spices to produce a dish bursting with flavor. Its versatility allows for adjustments in spice and ingredient choices, making it suitable for various dietary preferences. Whether served as a hearty main or a flavorful side, this dish invites exploration into the rich tapestry of Indonesia’s food heritage. At Love With Recipes, we believe that embracing such authentic, approachable dishes can bring a taste of Indonesian culture into your home kitchen, enriching your culinary journey with every bite.

References

• Indonesian Food & Culinary Traditions by Sri Owen
• Classic Indonesian Cuisine by Bill Dalton