Tempe Ijo (Indonesian Green Chili Tempe)
Ingredients
- 2 blocks of tempe, thinly sliced
- 10 cloves garlic, thinly sliced
- 10 large green chilies, diagonally sliced
- Salt to taste
- Sugar to taste
- A splash of water
- Royco seasoning (optional, based on preference)
- Coconut oil for frying
Instructions
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Prepare the Ingredients: Slice the tempe into thin pieces, set them aside. Thinly slice the garlic and diagonally slice the green chilies.
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Fry the Tempe: Heat some coconut oil in a frying pan and fry the tempe slices until they are half-cooked, golden, and crispy. Once done, remove and set them aside to drain excess oil.
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Sauté Garlic: In a separate wok or frying pan, heat coconut oil again. Add the sliced garlic and sauté until fragrant and slightly softened.
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Add the Chilies: Once the garlic is aromatic, add the green chilies to the pan. Stir-fry until they start to soften and become fragrant.
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Seasoning: Add salt, sugar, and a splash of water (don’t overdo it, just enough to help with cooking). Stir everything together and let it cook until the water evaporates and the mixture thickens slightly.
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Taste and Adjust: Taste the mixture and adjust the seasoning as necessary. Add Royco seasoning if you prefer a more savory depth of flavor.
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Combine and Serve: Finally, add the fried tempe slices into the pan, mixing gently so the tempe is coated in the flavorful green chili sauce. Stir-fry for a few more minutes until everything is well combined. Remove from heat and serve hot.
Enjoy your Tempe Ijo, a deliciously savory and spicy Indonesian dish, perfect for accompanying rice or as a standalone snack!
