Tempe Kecap: A Flavorful Indonesian Delight
Tempe Kecap is a beloved Indonesian dish that beautifully combines the rich flavors of tempeh with sweet soy sauce and aromatic spices. This simple yet delicious recipe is perfect for those looking to explore new culinary horizons while enjoying the satisfying texture of tempeh. Whether served as a side dish or a main course, Tempe Kecap is sure to please the palate and warm the heart.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1/2 block (about 250g), cut into cubes |
| Red onions | 4 cloves, thinly sliced |
| Garlic | 2 cloves, thinly sliced |
| Bird’s eye chili | 4 pieces, thinly sliced |
| Sweet soy sauce (kecap manis) | To taste |
| Salt | To taste |
| Sugar | To taste |
| Water | A splash (for sautéing) |
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 14g |
| Carbohydrates | 16g |
| Dietary Fiber | 6g |
| Sugars | 4g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Sodium | Varies by seasoning |
Instructions
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Prepare the Tempeh: Begin by heating oil in a frying pan over medium heat. Fry the cubed tempeh until it is halfway cooked, achieving a light golden color. Once done, remove the tempeh from the pan and let it drain on paper towels to remove excess oil.
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Sauté the Aromatics: In the same pan, add a bit more oil if necessary. Sauté the sliced red onions, garlic, and bird’s eye chili until they release their fragrant aroma, about 2-3 minutes. Be careful not to let them burn, as this can affect the flavor.
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Combine Ingredients: Once the aromatics are fragrant, add a splash of water to the pan to deglaze. Then, return the fried tempeh to the pan. Season the mixture with sweet soy sauce, salt, and sugar to taste. Stir gently to ensure the tempeh is evenly coated with the sauce and spices.
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Cook Through: Allow the dish to cook for an additional 5-7 minutes, stirring occasionally. This will allow the flavors to meld and the tempeh to absorb the rich, sweet sauce.
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Serve: Once the tempeh is well-coated and the sauce has thickened slightly, remove the pan from the heat. Serve the Tempe Kecap warm, either on its own or with steamed rice for a complete meal.
This Tempe Kecap recipe is a delightful way to enjoy the nutty flavor and firm texture of tempeh, elevated by the sweetness of kecap manis and the heat from fresh chilies. Enjoy this dish as part of a larger Indonesian feast or as a quick and nutritious weeknight dinner. Bon appétit!
