Tempe with Basil (Tempe Kemangi)
Tempe Kemangi is a simple yet flavorful Indonesian dish that combines the earthy taste of tempeh with the fresh and fragrant aroma of basil leaves (kemangi). It’s a perfect option for a wholesome vegetarian meal, bursting with the rich taste of herbs and spices. Below is a detailed recipe, including the ingredients, steps, and some additional tips to ensure a delicious result.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (medium-sized block) | 1 block |
| Fresh basil leaves (kemangi) | 1 bunch |
| Kaffir lime leaves | 2 leaves, thinly sliced |
| Bay leaves | 2 leaves |
| Oil for sautéing | As needed |
Spice Paste (Bumbu Halus)
| Ingredient | Quantity |
|---|---|
| Shallots | 3 cloves |
| Garlic cloves | 2 cloves |
| Large red chilies | 3 chilies |
| Bird’s eye chilies (optional) | 5 chilies (adjust to taste) |
| Galangal (fresh) | 2 cm |
| Turmeric (optional, for color) | 1 cm |
| Palm sugar | 5 slices |
| Salt | To taste |
| Sugar | To taste |
| Water | As needed |
Instructions
-
Prepare the Spice Paste
Start by blending or grinding the shallots, garlic, red chilies, bird’s eye chilies, galangal, and turmeric (if using) into a smooth paste. This is the core flavor base for the dish. -
-
Sauté the Spice Paste
Heat a pan with a little oil and sauté the blended spice paste on medium heat until it becomes fragrant and starts to soften. The key is to let the paste cook until it smells rich and aromatic, which should take about 3-5 minutes. -
Add Water
Pour in a little water to the pan, just enough to help the flavors meld together. Stir the mixture and let it come to a gentle boil. -
Cook the Tempeh
Add the tempeh cubes into the pan, along with the thinly sliced kaffir lime leaves and bay leaves. Stir everything well to make sure the tempeh absorbs the flavors of the spice paste. Let it cook for a few minutes until the water reduces and the tempeh is well coated. -
Add the Basil (Kemangi)
Finally, toss in the fresh basil leaves (kemangi) and gently stir them into the dish. The basil will quickly wilt and release its fragrance. Adjust the seasoning by tasting the dish and adding more salt or sugar if needed. -
Serve
Once the tempeh has absorbed the flavors and the basil is well incorporated, turn off the heat. Serve the Tempe Kemangi hot with steamed rice or as a side dish to accompany your meal.
Tips
- Spice Level: Adjust the number of bird’s eye chilies based on your spice tolerance. This recipe allows flexibility, so you can make it as mild or as spicy as you like.
- Turmeric: The turmeric is optional and is mainly for giving a hint of yellow color. You can skip it if you prefer not to have the yellow hue in your dish.
- Tempeh: For added texture, you can fry the tempeh first before adding it to the spice mixture. This gives the tempeh a crispy outer layer while maintaining a soft inside.
Enjoy your delicious and aromatic Tempe Kemangi! It’s a great dish to showcase the wonderful flavors of Indonesian herbs and spices while being simple and quick to make.
