Tempe Bumbu Kecap Recipe
Tempe bumbu kecap is a delightful Indonesian dish that combines the savory flavors of tempeh with aromatic spices and a sweet soy sauce glaze. This dish is not only easy to prepare but also packed with nutrients, making it a great choice for a wholesome meal. Below is a comprehensive guide to preparing this delicious dish, including ingredient details and step-by-step instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (about 250g) |
| Kecap Bango (sweet soy sauce) | 1 packet (approximately 200ml) |
| Kemiri (candlenuts) | 2 pieces |
| Garlic | 2 cloves |
| Shallots | 3 pieces |
| Black pepper | To taste |
| Coriander | To taste |
| Ginger | 1 small piece |
| Turmeric | 1 small piece |
| Galangal | 1 small piece |
| Flavor enhancer | To taste |
| Salt | To taste |
| Sugar | To taste |
| Tomato | 1 medium, chopped |
| Green onion | 1 stalk, sliced |
| Bird’s eye chili (Cabe Bendot) | 5 pieces |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 12g |
| Fat | 15g |
| Carbohydrates | 20g |
| Fiber | 5g |
| Sodium | Varies with seasoning |
Instructions
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Preparation of Ingredients:
- Begin by cutting the tempeh into small cubes or slices, depending on your preference. This allows for better absorption of flavors during cooking.
- Next, prepare the spice paste by grinding together the shallots, garlic, candlenuts, black pepper, coriander, ginger, and turmeric until it forms a smooth paste. You can use a mortar and pestle or a food processor for this step.
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Slicing Vegetables:
- Slice the green onions and chop the tomato into small pieces. Set them aside for later use.
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Cooking the Spice Mixture:
- In a pan over medium heat, add a little oil and sauté the ground spice paste until fragrant. This should take about 2–3 minutes.
- Once aromatic, add the sliced green onions, chopped tomatoes, galangal, and the bird’s eye chili. Sauté for another minute to incorporate all the flavors.
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Cooking the Tempeh:
- Pour in enough water to create a sauce and bring it to a boil. After the water is boiling, gently add the tempeh pieces into the pan.
- Season with salt, sugar, flavor enhancer, and kecap bango. Stir well to ensure the tempeh is evenly coated with the sauce.
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Simmering:
- Allow the mixture to simmer on low heat until the sauce thickens and reduces, absorbing into the tempeh. This should take about 10-15 minutes, depending on how thick you want the sauce to be.
- Taste and adjust the seasoning as necessary, adding more salt or sugar if needed.
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Finishing Touches:
- Once the sauce has thickened to your liking, remove the pan from heat. Let it rest for a couple of minutes to allow the flavors to meld together.
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Serving:
- Serve the tempe bumbu kecap warm with steamed rice, garnished with additional sliced green onions or fresh herbs if desired.
Cooking Tips
- Tempeh Alternatives: If tempeh is unavailable, you can substitute it with tofu for a similar texture and flavor profile.
- Spice Level: Adjust the number of bird’s eye chilies according to your preferred spice level.
- Vegetable Variations: Feel free to add more vegetables like bell peppers or carrots for added nutrition and color.
This tempe bumbu kecap recipe brings together a harmonious blend of flavors that will transport you to the heart of Indonesian cuisine. Enjoy this dish as a fulfilling lunch or dinner, and savor the delicious taste of homemade goodness!
