Tempe Cabe Garam
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block |
| Breading flour | 1 packet |
| Garlic | 6 cloves |
| Shallots (optional) | 3 shallots |
| Bird’s eye chili | 10 pieces |
| Salt | To taste |
| Cooking oil | For frying |
| Green onions | To taste |
Instructions
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Preparation of Tempe: Begin by cutting the tempe into small cubes. Marinate the cubes with a blend of crushed garlic, salt, and pepper. Allow the tempe to soak up these flavors for a few minutes, ensuring it is well-seasoned.
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Chop Aromatics: Finely chop the garlic, shallots (if using), and bird’s eye chili. Slice the green onions thinly for a fresh garnish.
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Fry the Tempe: Heat oil in a frying pan over medium heat. Coat the marinated tempe cubes in the breading flour, then fry them until they achieve a delightful golden brown color. Remove and drain on paper towels.
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Sauté Aromatics: In the same pan, add more oil if necessary. Sauté the chopped shallots until fragrant, then introduce the garlic and bird’s eye chili. Stir until aromatic and well-combined.
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Combine Ingredients: Season the sautéed mixture with a pinch of salt, then fold in the sliced green onions. Mix well before gently adding the fried tempe, ensuring everything is evenly coated.
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Serve: Give it a quick stir to combine, and your Tempe Cabe Garam is ready to be served. Enjoy this dish warm, paired with steamed rice for an ultimate culinary delight.
Happy cooking! 💖💖💖
