Tempe Udang Cabe Ijo: A Spicy Shrimp and Tempeh Delight
Indulge in the vibrant flavors of Indonesia with this delicious recipe for Tempe Udang Cabe Ijo, featuring succulent shrimp, crisp tempeh, and a medley of fresh green chilies. This dish is perfect for a family meal or a gathering with friends, bringing together the unique textures and tastes of these ingredients in a delightful harmony.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet shrimp | 100 grams |
| Tempeh | 1 block |
| Large green chilies | 100 grams |
| Small green bird’s eye chilies | 15 pieces |
| Onion | 1 large |
| Garlic | 2 cloves |
| Large tomato | 1 piece |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | As needed |
Preparation Steps
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Prepare the Shrimp: Begin by cleaning the sweet shrimp thoroughly. For enhanced flavor, briefly soak the shrimp in hot water to reduce its saltiness. This step also helps to firm up the shrimp’s texture.
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Slice the Tempeh: Next, take the block of tempeh and slice it thinly. This allows for a crispy texture when frying.
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Fry the Tempeh and Shrimp: In a hot skillet, add cooking oil and fry the sliced tempeh until golden and crispy. Afterward, add the shrimp to the pan and fry until they turn pink and opaque. Once cooked, remove both the tempeh and shrimp from the skillet and set them aside.
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Chop the Vegetables: While the tempeh and shrimp are cooling, slice the green chilies (both large and small) and finely chop the onion and garlic. Dice the large tomato into small pieces.
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Sauté the Aromatics: In the same skillet, add a bit more oil if necessary. Sauté the sliced onion and garlic until fragrant and translucent, releasing their delicious aromas into the oil.
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Cook the Chilies and Tomato: Add the sliced green chilies to the pan, cooking until they become tender. After the chilies have softened, stir in the diced tomato, allowing the mixture to cook until the tomato breaks down and blends with the other ingredients.
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Season the Mixture: Season the sautéed vegetables with salt and sugar, adjusting to your taste. Mix well, ensuring that all the flavors meld together beautifully.
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Combine the Ingredients: Gently fold in the crispy tempeh and cooked shrimp into the vegetable mixture, tossing everything together until well combined. Allow it to heat through for a few minutes.
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Serve and Enjoy: Your Tempe Udang Cabe Ijo is now ready to be served! Plate the dish and enjoy it hot, accompanied by steamed rice for a complete meal.
Nutritional Information (per serving, approximately)
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 280 |
| Protein | 20g |
| Carbohydrates | 25g |
| Dietary Fiber | 4g |
| Fat | 12g |
Cooking Tips:
- Adjust the amount of bird’s eye chilies to suit your heat preference; you can increase or decrease the number for a milder or spicier dish.
- For a more fragrant dish, consider adding a splash of lime juice just before serving to enhance the flavors.
- Pair this dish with a side of fresh cucumber salad for a refreshing contrast to the spicy flavors.
Enjoy this delightful Tempe Udang Cabe Ijo, a simple yet delectable dish that brings the warmth of Indonesian cuisine to your dining table!
