Semur Tempe Kentang Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block, cubed |
| Potatoes | 2, peeled and cubed |
| For the Spice Paste: | |
| Shallots | 8, finely chopped |
| Candlenuts | 6, finely chopped |
| Garlic | 2 cloves, minced |
| Cooking Oil | 3 tbsp |
| For the Crushed Spices: | |
| Lemongrass | 3 stalks, smashed |
| Ginger | ½ inch, smashed |
| Galangal | ½ inch, smashed |
| Other Seasonings: | |
| Bay Leaves | 3 sheets |
| Pepper Powder | 1 packet |
| Coriander Powder | 1 tsp |
| Sweet Soy Sauce | 4 tbsp |
| Salt | 1 tsp |
| Brown Sugar | A pinch |
| Water | ½ cup |
Instructions:
-
Heat the Oil: In a pan, heat the cooking oil over medium heat. Add the finely chopped shallots, candlenuts, and minced garlic, stirring until fragrant.
-
Add Crushed Spices: Incorporate the smashed lemongrass, ginger, and galangal, mixing thoroughly to enhance the aroma.
-
Combine the Other Seasonings: Add the bay leaves, pepper powder, coriander powder, sweet soy sauce, salt, and brown sugar. Stir until well combined and fragrant.
-
Incorporate Tempe and Potatoes: Add the cubed tempe and potatoes to the pan. Stir well to coat them in the spice mixture.
-
Simmer: Pour in the water and allow the mixture to simmer until the liquid reduces and the tempe and potatoes absorb the flavors, turning a lovely brown color.
-
Taste and Adjust: Taste the dish and adjust seasoning with more sweet soy sauce or sugar if desired.
-
Serve: Once the tempe and potatoes are cooked through and flavorful, turn off the heat and transfer to a serving bowl. Enjoy warm!
This Semur Tempe Kentang is a delightful dish that showcases the rich flavors of Indonesian cuisine, perfect for serving alongside steamed rice. Enjoy cooking!
