Indonesian tempe recipes
Sizzling Clam and Tempeh Stir-Fry with Crunchy Bean Sprouts
Tumis Kerang Cambah Tempe: A Flavorful Indonesian Stir-Fry
Indulge in the delightful flavors of Indonesian cuisine with this Tumis Kerang Cambah Tempe, a vibrant stir-fry that brings together tender shellfish, crunchy bean sprouts, and savory tempeh. Perfect as a main dish or a side, this recipe is not only easy to prepare but also bursting with fresh ingredients and aromatic spices.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Shelled clams | 1/4 kg |
| Bean sprouts | 100 grams |
| Tempeh | 100 grams |
| Ale ale (to taste) | As desired |
| Spice Ingredients | Quantity |
|---|---|
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Candlenuts | 1 nut |
| Curly red chilies | 5 pieces |
| Additional Ingredients | Quantity |
|---|---|
| Green chilies | 4 pieces |
| Bird’s eye chilies | 4 pieces |
| Salt | To taste |
| Sugar | To taste |
| Tamarind water | 1/2 glass |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 15 grams |
| Carbohydrates | 20 grams |
| Fat | 15 grams |
| Fiber | 5 grams |
Instructions
-
Preparation of Ingredients:
- Thoroughly wash the shelled clams and bean sprouts under cold running water until clean.
- Boil the clams in water for 10 to 15 minutes until they are cooked through.
- Soak the bean sprouts in hot water for 5 to 10 minutes to soften them. Drain and set aside.
- Rinse the ale ale and cut it into bite-sized pieces.
- Dice the tempeh and fry it in hot oil until it is crispy and golden brown. Drain on paper towels.
-
-
Making the Spice Paste:
- Blend the shallots, garlic, candlenuts, and curly red chilies into a smooth paste. You may use a mortar and pestle or a food processor for this step.
-
Chopping Fresh Ingredients:
- Thinly slice the green chilies and bird’s eye chilies on a diagonal.
-
Cooking:
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the blended spice paste and sauté until fragrant.
- Pour in the tamarind water and add salt and sugar to taste. Stir well to combine.
- Incorporate the cooked clams, bean sprouts, fried tempeh, green chilies, and bird’s eye chilies. Mix everything thoroughly.
- Allow the mixture to cook for an additional 3 to 5 minutes until it reaches a gentle boil and the flavors meld together.
-
Serving:
- Once cooked, transfer the Tumis Kerang Cambah Tempe to a serving platter. Serve hot, and enjoy it with steamed rice or as a standalone dish.
This vibrant stir-fry combines the umami flavors of clams with the nutty taste of tempeh and the crunch of bean sprouts, offering a delightful culinary experience that is sure to impress family and friends alike. Enjoy your cooking adventure with this authentic Indonesian dish! 😊
