Cah Kangkung Tempe Tauco: A Flavorful Stir-Fry Delight
Cah Kangkung Tempe Tauco is a vibrant Indonesian dish that beautifully combines the earthy flavors of kangkung (water spinach) with the savory richness of tempe and the distinct taste of tauco (fermented soybean paste). This recipe offers a delightful balance of textures and flavors, making it a perfect accompaniment to rice or as a standalone vegetarian dish. Let’s explore the ingredients, nutritional information, and the step-by-step preparation to bring this delicious dish to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kangkung (water spinach) | 1 bunch (approximately 300g) |
| Baceman bawang (fried shallots in oil) | 3 teaspoons |
| Tempe (fermented soybean cake) | To taste (about 200g) |
| Garlic (crushed) | 3 cloves |
| Bird’s eye chili (sliced diagonally) | To taste |
| Red curly chili (optional, sliced) | To taste |
| Tauco (fermented soybean paste) | 1 tablespoon |
| Sugar | To taste |
| Salt | To taste |
| Water | As needed |
| Ground spices: | |
| Red onion (ground) | 2 cloves |
| Garlic (ground) | 1 clove |
| Shrimp paste (terasi) | 1 teaspoon |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 10 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Fat | 8 g |
| Sodium | 400 mg |
Instructions
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Prepare the Ingredients: Begin by washing the kangkung thoroughly and removing any tough stems. Set it aside. Prepare the ground spices by blending the red onion, garlic, and shrimp paste together until smooth. Slice the bird’s eye chilies and the red curly chili (if using) and set aside.
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Heat the Oil: In a large frying pan or wok, heat the baceman bawang over medium heat until fragrant. This step will enhance the overall flavor of the dish.
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Sauté the Ground Spices: Add the ground spice mixture to the pan and sauté until it becomes aromatic, approximately 2 minutes. This will allow the spices to release their flavors into the oil.
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Add the Tempe: Incorporate the tempe into the pan, stirring gently until the tempe pieces become slightly dry and golden, which should take about 3-4 minutes.
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Incorporate Aromatics: Next, add the crushed garlic, sliced bird’s eye chili, and optional red curly chili to the mix. Stir everything together, allowing the garlic to soften and the chilies to release their heat.
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Add Tauco and Seasoning: Stir in the tauco, mixing well to coat the tempe and other ingredients. Follow with a splash of water, sugar, and salt. Allow the mixture to simmer, letting the flavors meld together for about 3-5 minutes. Adjust the seasoning to your taste.
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Add Kangkung: Finally, fold in the kangkung, stirring for about 3 minutes until the greens are just wilted but still vibrant and tender. Remove the pan from the heat.
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Serve: Transfer the Cah Kangkung Tempe Tauco to a serving dish and enjoy it hot, ideally with steamed rice or as part of a larger meal.
This dish not only showcases the unique flavors of Indonesian cuisine but also highlights the nutritious ingredients that make it both delicious and wholesome. The balance of savory tempe, tender kangkung, and the distinctive taste of tauco creates a delightful stir-fry that is sure to please anyone at your dining table. Enjoy this culinary journey with every bite!
