Tumis Kecap Tempe with Leunca and Red Chilies: A Delightful Indonesian Dish
This vibrant Indonesian dish, Tumis Kecap Tempe with Leunca and Red Chilies, combines the rich flavors of tempeh and leunca with the warmth of fresh chilies and aromatics, creating a delightful experience for your taste buds. Perfect as a side dish or a main course, it’s both easy to prepare and packed with nutrients. Let’s dive into this simple yet delicious recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (small block) | 1 small block |
| Fresh Leunca (Asian pea eggplant) | 100 grams |
| Red Chilies (Kriting) | 4 pieces |
| Bird’s Eye Chilies | 5 pieces |
| Shallots | 4 cloves |
| Garlic (large) | 1 clove |
| Broth Powder | To taste |
| Salt | To taste |
| Sweet Soy Sauce | To taste |
| Ground Pepper | To taste |
| Cooking Oil | As needed |
| Fried Shallots | For garnish |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 200 |
| Protein | 10 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 5 grams |
| Fat | 12 grams |
| Sodium | Varies with added salt |
Instructions
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Prepare the Tempeh: Heat cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the tempeh and fry until it turns a light golden brown, taking care not to overcook it. This should take about 5-7 minutes.
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Chop the Aromatics: While the tempeh is frying, slice the red chilies, shallots, garlic, and bird’s eye chilies. Ensure they are chopped finely to release their flavors effectively.
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Drain the Tempeh: Once the tempeh is cooked, remove it from the pan and let it drain on a paper towel to absorb any excess oil.
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Sauté the Aromatics: In the same pan, add about 3 tablespoons of oil. Once the oil is hot, add the chopped aromatics and sauté until fragrant, about 2-3 minutes.
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Combine Ingredients: Add the fried tempeh back into the pan, along with a splash of water to create a bit of sauce. Stir well to combine the ingredients.
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Season the Dish: Sprinkle in the broth powder and salt according to your taste. Mix thoroughly, allowing the flavors to meld. Then, add the sweet soy sauce, stirring gently to coat everything evenly.
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Add Leunca: Finally, incorporate the leunca into the mixture, cooking until they are just wilted, about 2 minutes.
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Serve: Your Tumis Kecap Tempe with Leunca and Red Chilies is ready to be served! Garnish with fried shallots for an extra crunch and a burst of flavor.
This dish pairs wonderfully with steamed rice or can be enjoyed as part of a larger Indonesian feast. Each bite is sure to be a delightful combination of textures and flavors, making it a beloved addition to any meal. Enjoy your culinary adventure!
