Indonesian tempe recipes
Savory Tempe Pete Stir-Fry: A Delicious Indonesian Delight
Kering Tempe Pete (Wet Tempe with Stink Beans)
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (soybean cake) | 1 box, cut into matchsticks |
| Pete (stink beans) | 2-3 pieces, cut in half |
| Shallots | 3 pieces |
| Garlic | 3 cloves |
| Red curly chilies | 6 pieces |
| Bird’s eye chilies | 3 pieces |
| Tomato | 1 piece, chopped |
| Bay leaves | 2 leaves |
| Galangal (laos) | 2 segments, smashed |
| Lemongrass | 1 stalk, smashed |
| Sweet soy sauce (kecap manis) | 6 tablespoons |
| Salt | to taste |
Instructions
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Fry the Tempe: Begin by frying the tempe in hot oil until it is half-dried, then remove it and let it drain on paper towels.
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Sauté the Spices: In a separate pan, heat a little cooking oil and sauté the shallots, garlic, and chilies until fragrant.
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Combine Ingredients: Add the fried tempe and stink beans to the pan. Pour in enough water to cover, along with the sweet soy sauce and salt. Stir well to combine.
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Simmer: Allow the mixture to simmer until the liquid reduces and thickens, stirring occasionally.
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Serve: Once the sauce has thickened and coats the tempe and beans nicely, serve hot and enjoy!
Enjoy Your Cooking Journey!
Try this simple recipe and let your culinary skills shine!
