Tempe Asam Manis Pedes: A Flavorful Indonesian Delight
Introduction
Tempe Asam Manis Pedes is a delightful Indonesian dish that combines the savory taste of tempeh with a sweet and spicy sauce, creating a symphony of flavors that is sure to tantalize your taste buds. This recipe is perfect for those who appreciate the unique taste of tempeh, a traditional soy product, enhanced with fresh chilies and aromatic spices. Serve it as a side dish alongside steaming hot rice for a satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (small package) | 1 pack |
| Red chili (cabe merah kriting) | 15 pieces |
| Bird’s eye chili (cabe rawit merah) | 5 pieces |
| Red onion (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 2 cloves |
| Tamarind (asam jawa) | 1 teaspoon |
| Palm sugar (gula merah) | 1 piece |
| Fine salt (garam halus) | ½ teaspoon |
| Galangal (lengkuas) | 1 thumb-sized piece |
| Kaffir lime leaves (daun jeruk) | 3 leaves |
| Oil for frying | As needed |
Instructions
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Prepare the Spice Paste
Begin by grinding together the red chilies, bird’s eye chilies, red onion, garlic, palm sugar, and fine salt until you achieve a smooth paste. You can use a mortar and pestle or a food processor for this step. Additionally, lightly crush the galangal to release its fragrant oils without turning it into a paste. -
-
Fry the Tempeh
Cut the tempeh into small cubes. Heat oil in a frying pan over medium heat. Add the tempeh cubes to the hot oil and fry them until they are golden brown, ensuring they do not become too crispy; otherwise, they will not absorb the sauce later. Once done, remove the tempeh from the pan and set it aside on a paper towel to absorb excess oil. -
Sauté the Spice Mixture
In the same pan, add more oil if necessary, and heat it over medium heat. Once hot, add the ground spice paste along with the crushed galangal and kaffir lime leaves. Stir-fry the mixture until it becomes fragrant and is cooked through, which should take about 3 to 5 minutes. -
Combine Tempeh and Sauce
When the spice mixture is half-cooked, gently add the fried tempeh cubes back into the pan. Stir everything together until the tempeh is evenly coated with the sauce. Allow it to cook for an additional few minutes, allowing the flavors to meld beautifully. -
Serve and Enjoy
Once the tempeh is well-coated and infused with the spicy, sweet sauce, remove it from the heat. Tempe Asam Manis Pedes is best served warm as a delicious companion to steamed rice. Enjoy this dish as part of a traditional Indonesian meal, and delight in the burst of flavors!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 12 g |
| Carbohydrates | 20 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sodium | 300 mg |
Cooking Tips
- Adjust the Spice Level: Feel free to adjust the number of chilies based on your heat preference. For a milder version, reduce the number of bird’s eye chilies.
- Vegan-Friendly: This dish is completely plant-based, making it an excellent choice for vegans and vegetarians.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
With its vibrant flavors and rich nutritional profile, Tempe Asam Manis Pedes is not only a tasty dish but also a wonderful way to explore the delights of Indonesian cuisine. Happy cooking!
