Orek Tempe Basah Bumbu Ulek
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe, diced | 1 block |
| Green curly chili peppers, sliced diagonally | 4 pieces |
| Sweet soy sauce | 2-3 teaspoons |
| Salt | To taste |
| Sugar | To taste |
| Flavoring agent | To taste |
| Water | As needed |
| Spice paste: | |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Red bird’s eye chili | 5 pieces (substitute with green chili for less heat) |
| Candlenuts | 2 pieces |
| Ground coriander | 1/2 teaspoon |
| Red tomato | 1/2 piece |
Instructions:
-
Prepare the Tempe: Begin by frying the diced tempe in hot oil, ensuring not to let it become too dry or crispy.
-
Sauté the Spice Paste: In a separate pan, heat some oil and sauté the prepared spice paste (shallots, garlic, red chilies, candlenuts, and ground coriander) until fragrant and fully cooked.
-
Add Liquid and Seasonings: Pour in a bit of water to the sautéed spices, then add the sweet soy sauce, salt, sugar, and your chosen flavoring agent. Taste the mixture and adjust seasonings to achieve a balanced sweet and savory profile.
-
Combine with Tempe: Once the sauce is ready, add the fried tempe into the pan and stir well to ensure the tempe is evenly coated in the flavorful sauce. Allow it to cook until the water has reduced and the spices are well absorbed.
-
Finish with Green Chili: Lastly, toss in the sliced green chili peppers and stir briefly. Turn off the heat.
-
Serve: This dish is best enjoyed served warm with a side of steamed rice, allowing the rich flavors to complement the rice beautifully.
Delve into the ultimate combination of textures and tastes with this delightful Indonesian-inspired dish!
