Tempe Kentang Kecap
This delightful Tempe Kentang Kecap combines the savory flavors of tempe and potatoes with a rich sauce, perfect for a cozy meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (large piece) | 1 piece |
| Potato (large) | 1 piece |
| Spices: | |
| Red onions | 4 pieces |
| Garlic | 2 cloves |
| Sweet soy sauce | 2 small packets |
| Sambal ABC (extra spicy) | to taste |
| Kaffir lime leaves | to taste |
| Ginger (finger-length piece) | 1 piece |
| Palm sugar | to taste |
| Salt | to taste |
| Flavor enhancer | to taste |
| Red chilies | 10 pieces |
Instructions
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Prepare Ingredients: Cut the tempe and potato into desired sizes and fry them until half-cooked.
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Blend Spices: Blend the red onions, garlic, ginger, and half the kaffir lime leaves, slicing the remaining leaves for garnish.
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Cook the Sauce: Heat oil in a pan, add the blended spices, then stir in the sweet soy sauce, flavor enhancer, palm sugar, salt, sambal, and a splash of water. Cook until the sauce thickens.
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Combine: Add the fried tempe and potatoes to the sauce, adjusting with a bit more water if necessary. Cover and let the flavors meld for a few minutes.
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Serve: Plate the dish while warm, garnished with sliced kaffir lime leaves for an aromatic touch.
Enjoy this comforting dish, perfect for any meal!
