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!