Tempe Tahu Kecap Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tahu (tofu), diced | 100 grams |
| Tempe (fermented soybean), diced | 100 grams |
| Garlic | 1 clove |
| Shallot | 1 clove |
| Sweet soy sauce (kecap) | To taste |
| Ground pepper | To taste |
| Salt | To taste |
| Sugar | To taste |
| Red chili (optional) | To taste |
Instructions:
- Begin by preparing all the ingredients: dice the tofu and tempe into small cubes for even cooking.
- Finely chop the garlic and shallot, and slice the red chili thinly, discarding the seeds if you prefer a milder dish.
- Heat oil in a pan and fry the tofu and tempe until they are half-cooked, then remove and drain on paper towels.
- In the same pan, sauté the garlic, shallot, and red chili until fragrant, releasing their aromatic flavors.
- Add a small amount of water to the pan, then incorporate the fried tofu and tempe.
- Season with salt, ground pepper, sugar, and drizzle with sweet soy sauce to enhance the dish’s richness.
- Stir gently to combine, allowing the flavors to meld as the sauce thickens and absorbs into the tofu and tempe.
- Serve hot, either as a side dish or over steamed rice for a delightful meal.
Enjoy this simple yet flavorful Tempe Tahu Kecap, a perfect blend of textures and tastes that showcases the essence of Indonesian cuisine!
