Tumis Tempe, Pete, and Diced Chicken
Dive into the vibrant and aromatic world of Tumis Tempe, Pete, and Diced Chicken, a delightful dish that combines the nutty flavors of tempeh with the unique taste of pete (stink beans) and tender diced chicken, all brought together with a fragrant stir-fry. This dish is perfect for a quick weeknight dinner or when you’re looking to impress your family and friends with a taste of Indonesian cuisine. Let’s embark on this culinary journey with the detailed recipe below.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pete (stink beans) | 5 pieces |
| Chicken breast fillet | 250 grams |
| Tempeh | 1 block |
| Shallots | 5 pieces |
| Garlic | 5 cloves |
| Onion (Bombay) | 1/2 piece |
| Bird’s eye chilies | 3 pieces |
| Sugar | To taste |
| Salt | To taste |
| Pepper | To taste |
| Oyster sauce | 1 tablespoon |
| Soy sauce | A splash |
Nutritional Information
While the specific nutritional values may vary based on ingredient brands and cooking methods, this dish generally provides a good balance of protein, healthy fats, and fiber. Below is a general estimate per serving (assuming 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~25 grams |
| Carbohydrates | ~30 grams |
| Fat | ~15 grams |
| Fiber | ~5 grams |
Instructions
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Prepare the Ingredients: Start by cutting the tempeh into small cubes. Heat oil in a pan and fry the tempeh cubes until they turn golden brown and crispy. Remove and set aside.
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Cut the Chicken and Pete: Dice the chicken breast into small cubes. Trim the ends of the pete and cut them into bite-sized pieces.
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Slice the Aromatics: Finely slice the shallots, garlic, onion, and bird’s eye chilies. The key to a fragrant stir-fry is having all the ingredients ready to go.
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Sauté the Aromatics: In the same pan used for the tempeh, add a little more oil if necessary, then toss in the sliced shallots, garlic, onion, and bird’s eye chilies. Sauté until they become fragrant and slightly caramelized, which should take about 2-3 minutes. Cooking until the mixture is almost dry will enhance the aroma and flavor.
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Add the Chicken: Once the aromatics are ready, quickly add the diced chicken to the pan. Stir-fry until the chicken pieces change color and turn white, ensuring they are cooked through.
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Incorporate the Pete: Add the pete to the pan and stir gently to combine with the chicken and aromatics. Season the mixture with sugar, salt, and pepper to taste, adjusting as needed for your preference.
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Combine with Tempeh and Sauces: Finally, add the crispy tempeh back into the pan. Pour in the oyster sauce and a splash of soy sauce, mixing everything well until the ingredients are coated evenly.
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Serve: Once everything is heated through and well combined, remove from heat. Serve the Tumis Tempe, Pete, and Diced Chicken warm, alongside steamed rice or your choice of side dishes.
Enjoy Your Meal!
This Tumis Tempe, Pete, and Diced Chicken recipe encapsulates the essence of Indonesian cooking with its bold flavors and delightful textures. Each bite delivers a combination of savory, slightly sweet, and umami notes, making it a memorable dish for any occasion. Enjoy it with family and friends, and savor the warmth of this hearty meal!
