Botok Tahu Tempe
Description: A delightful Indonesian dish made with steamed tofu and tempeh, infused with aromatic spices and coconut, all wrapped in banana leaves. Perfect as a savory snack or a side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (about the size of your palm) |
| Tofu | 1 block (double the size of tempe) |
| Grated coconut | 200 grams (approximately 1/4 of a coconut) |
| Spices | |
| Shallots | 6 cloves |
| Garlic | 3 cloves |
| Red chilies | 2 pieces |
| Bird’s eye chilies | 10 pieces (or to taste) |
| Salt | to taste |
| Granulated sugar | 1/2 teaspoon |
| Wrapping | |
| Banana leaves | cleaned and cut to size |
| Toothpicks | for securing the wraps |
Instructions
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Prepare the Base: Steam the tofu and tempeh until fully cooked. Once done, mash them in a mortar and pestle (or a bowl), adjusting the consistency to your preference. Transfer to a mixing bowl.
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Make the Spice Paste: In a blender or food processor, blend the shallots, garlic, red chilies, and bird’s eye chilies until smooth.
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Combine Ingredients: Mix the spice paste with the mashed tofu and tempeh until well incorporated.
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Add Coconut: Stir in the grated coconut until evenly combined. For extra flavor, feel free to add some kaffir lime leaves if you have them on hand.
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Wrap the Mixture: Take about one tablespoon of the mixture and place it on a piece of cleaned banana leaf. Fold the leaf over and secure it with a toothpick. Repeat this process until all the mixture is wrapped.
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Steam the Wraps: Place the wrapped botok in a steamer over boiling water. Steam for approximately 30 to 45 minutes until thoroughly cooked.
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Serve: Carefully remove the botok from the steamer and serve warm for the best taste experience.
Enjoy your homemade Botok Tahu Tempe, a wonderful representation of Indonesian flavors!
