Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 2 blocks |
| Ground Spices: | |
| Shallots | 6 cloves |
| Garlic | 4 cloves |
| Black Pepper | 1 tbsp |
| Coriander | 1 tbsp |
| Turmeric | 1 piece |
| Ginger | 1 piece |
| Galangal | 1 piece |
| Candlenuts | 3 pieces |
| Complementary Spices: | |
| Bay Leaves | 3-4 leaves |
| Kaffir Lime Leaves | 3-4 leaves |
| Lemongrass | 1-2 stalks |
| Salt | to taste |
| Chicken Broth Powder | 1 packet |
Instructions
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Begin by slicing the tempe into thick pieces to ensure they hold their shape during cooking. Score both sides lightly to allow the marinade to penetrate.
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In a pan, sauté the ground spices until fragrant, then add the complementary spices along with approximately 250 ml of water. Don’t forget to taste and adjust the seasoning as needed.
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Add the sliced tempe to the pan, allowing it to simmer until the water is mostly absorbed.
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Your tempe ungkep is now ready for frying! Any leftovers can be stored in the freezer for a few days, providing a convenient option for future meals.
This flavorful dish is a delightful addition to any table, embodying the essence of Indonesian cuisine. Enjoy!