Stir-Fried Bitter Melon and Tempeh: A Delightful Indonesian Dish
Discover the unique flavors of Indonesian cuisine with this delightful recipe for Stir-Fried Bitter Melon and Tempeh, a dish that beautifully combines the health benefits of bitter melon with the rich, nutty taste of tempeh. This dish is not only nutritious but also showcases the vibrant spices and techniques of Indonesian cooking. Perfect as a side dish or a main course, it is sure to tantalize your taste buds while offering a burst of flavor and texture. Below, you will find the detailed ingredients and step-by-step instructions to recreate this dish in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter melon (pare) | 1 ½ pieces, thinly sliced |
| Tempeh | 2-1 block, thinly sliced, half-fried |
| Garlic | 3 cloves, sliced |
| Shallots | 4 cloves, sliced |
| Bird’s eye chili (cabe rawit) | 4 pieces, sliced |
| Tomato | 1 piece, chopped |
| Salt | To taste (3 tablespoons for preparing pare) |
| Mushroom bouillon powder | To taste |
Instructions
-
Prepare the Bitter Melon:
Begin by placing the thinly sliced bitter melon in a bowl. Add 3 tablespoons of salt and massage the melon slices until they release their bitter juice and become limp, which should take a few minutes. This process helps to reduce the bitterness of the melon, making it more palatable. -
-
Rinse the Melon:
After the bitter melon has wilted, rinse it thoroughly under running water 3 times. Make sure to massage the slices gently during rinsing to remove any remaining bitterness and salt. -
Sauté the Aromatics:
Heat a little oil in a pan over medium heat. Add the sliced garlic, shallots, and bird’s eye chili to the pan. Sauté them until they become fragrant and slightly golden, which usually takes about 2-3 minutes. -
Combine Ingredients:
Add the half-fried tempeh and the chopped tomato to the pan. Stir well to combine the ingredients. Next, add the prepared bitter melon, along with additional salt to taste and mushroom bouillon powder. -
Cook the Mixture:
Stir the mixture well, then cover the pan. Add a small amount of water if needed to create steam for cooking. Important: Do not add sugar, as it can intensify the bitterness of the bitter melon. Cook just until the bitter melon is tender but still retains a slight crunch and vibrant color, typically around 5-7 minutes. -
Final Touches:
Taste the mixture and adjust the seasoning if necessary, ensuring it has a perfect balance of flavors. -
Serve:
Your Stir-Fried Bitter Melon and Tempeh is now ready to be served! Enjoy it warm as a side dish with steamed rice or alongside other Indonesian dishes like Bacem (sweet soy braised tofu or tempeh).
Cooking Tips
- Choosing Bitter Melon: Look for firm, green, and unblemished bitter melons for the best flavor and texture. Smaller, younger melons tend to be less bitter.
- Tempeh Preparation: You can choose to steam or fry the tempeh until golden and crispy for added texture.
- Adjusting Bitterness: If you prefer a milder taste, you can soak the sliced bitter melon in water with a little salt for about 10 minutes before rinsing and cooking.
This vibrant and flavorful dish is a wonderful way to introduce the unique taste of bitter melon into your meals, and with its simple preparation and wholesome ingredients, it embodies the spirit of Indonesian cooking, combining health and taste in every bite. Enjoy this dish at your next gathering or as a delightful addition to your everyday meals!
