Tempe Bawang Cabai Garam: A Deliciously Spicy Tempeh Dish
Discover the delightful flavors of Tempe Bawang Cabai Garam, a traditional Indonesian dish that brings together crispy tempeh, aromatic garlic, and spicy chili peppers for an unforgettable culinary experience. This recipe is not only quick to prepare but also bursting with flavor, making it perfect for a weeknight dinner or as a side dish for your next gathering. Let’s dive into the ingredients and steps to create this tantalizing dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 board (approximately 250g) |
| All-purpose seasoning flour | As needed |
| Garlic (finely chopped) | 8 cloves |
| Bird’s eye chili (finely chopped) | 8 pieces (adjust to taste) |
| Green onions (sliced) | 2 stalks |
| Salt | A pinch |
| Cooking oil | 5 tablespoons |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | Approximately 200 |
| Protein | 15g |
| Carbohydrates | 10g |
| Fat | 12g |
| Fiber | 5g |
Instructions
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Prepare the Tempeh: Start by cutting the tempeh into thin slices or cubes. Coat each piece lightly with all-purpose seasoning flour, ensuring they are evenly covered. This will give the tempeh a delicious, crispy texture when fried.
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Fry the Tempeh: Heat the cooking oil in a frying pan over medium heat. Once hot, add the coated tempeh pieces and fry until they are golden brown and crispy. Once done, remove them from the pan and set them aside on a paper towel to absorb excess oil.
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Sauté Garlic: In the same pan, lower the heat to low and add the finely chopped garlic. Sauté gently until the garlic turns light brown and becomes slightly crispy, taking care not to burn it, as burnt garlic can taste bitter.
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Add Spices: Incorporate the chopped bird’s eye chili, sliced green onions, and a pinch of salt into the pan. Stir-fry these ingredients together for about 1-2 minutes, allowing the flavors to meld beautifully.
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Combine with Tempeh: Finally, add the fried tempeh back into the pan. Toss everything together gently, ensuring that the tempeh is coated with the fragrant garlic and spicy chili mixture. Cook for an additional minute to heat through.
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Serve: Your Tempe Bawang Cabai Garam is now ready to be served! Plate it hot as a delightful side dish or as part of a larger meal, and enjoy the vibrant flavors and satisfying crunch.
Enjoy Your Meal!
This Tempe Bawang Cabai Garam is not just a dish; it’s an experience of Indonesian culinary culture that combines textures and flavors harmoniously. With its spicy kick from the chili and the savory notes from garlic and green onions, it’s sure to become a favorite at your dining table. Serve it alongside steamed rice for a complete meal that celebrates the richness of Indonesian cuisine. Happy cooking!
