Tempe Siram Kecap Pedas is an exciting Indonesian dish that showcases the rich flavors of tempeh, complemented by a sweet and spicy soy sauce dressing. This recipe, which translates to “Tempeh with Spicy Soy Sauce,” is not only easy to prepare but also highlights the versatility of tempeh, making it a delightful addition to your culinary repertoire. Serve this dish with steaming white rice for a comforting and satisfying meal. Let’s explore how to make this delightful dish step by step!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (lempeng tempe) | 1/2 piece |
| Marinade for Tempeh | |
| Salt | 1/2 teaspoon |
| Coriander (ketumbar) | 1/2 teaspoon |
| Pepper (merica) | 1/2 teaspoon |
| Cooked water (air matang) | 3/4 cup |
| Soy Sauce Dressing | |
| Shallots (bawang merah) | 5 pieces |
| Garlic (bawang putih) | 3 cloves |
| Bird’s eye chili (cabe rawit) | 3 pieces |
| Sweet soy sauce (kecap manis) | 50 ml |
| Green onions (daun bawang) | 1.5 stalks |
| Salt | 1/2 teaspoon |
| Oil for frying | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | 12g |
| Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Total Fat | 12g |
| Saturated Fat | 2g |
Instructions
-
Prepare the Marinade:
- In a bowl, combine 1/2 teaspoon of salt, 1/2 teaspoon of coriander, and 1/2 teaspoon of pepper with 3/4 cup of cooked water. Stir well to dissolve the spices.
- Submerge the tempeh in the marinade and let it soak for approximately 15-30 minutes, allowing the flavors to penetrate the tempeh.
-
Chop the Aromatics:
- While the tempeh is marinating, finely slice the shallots, garlic, and bird’s eye chilies.
- Cut the green onions into 4 cm long pieces.
-
Fry the Tempeh:
- Heat enough oil in a pan over low heat. Once the oil is hot, remove the tempeh from the marinade, letting excess liquid drip off.
- Fry the tempeh pieces until they are golden brown and crispy, about 5-7 minutes. Make sure to flip them gently to achieve even browning.
-
Sauté the Aromatics:
- In the same pan, using about 3 tablespoons of the oil left from frying the tempeh, sauté the minced garlic until fragrant.
- Add the shallots and chopped chilies to the pan. Sprinkle in 1/2 teaspoon of salt and stir well to combine, allowing the mixture to cook until the shallots become translucent.
-
Make the Soy Sauce Dressing:
- Pour in 50 ml of sweet soy sauce, mixing thoroughly. Let it simmer for about 2 minutes until it reaches a gentle boil.
- Finally, add the chopped green onions to the sauce and stir for approximately 20 seconds. This should be just enough time to keep the green onions crisp.
-
Serve:
- Generously drizzle the spicy soy sauce mixture over the fried tempeh. Serve hot alongside a bowl of steaming white rice for a complete meal.
Enjoy Your Meal!
This Tempe Siram Kecap Pedas recipe not only fills your kitchen with a tantalizing aroma but also brings a taste of Indonesian cuisine to your table. Enjoy this dish as a delightful vegetarian option that pairs perfectly with rice and other side dishes. Your taste buds will thank you!