Tempe Teri Kecap Pedas: A Flavorful Indonesian Delight
This delightful dish, Tempe Teri Kecap Pedas, combines the rich flavors of tempeh with the crunchiness of anchovies, all brought together with a sweet and spicy soy sauce. This recipe will guide you through creating a savory and aromatic dish that perfectly balances spice and sweetness, making it an excellent addition to your meal rotation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (approximately 200g) |
| Dried Anchovies (Ikan Teri) | 200g |
| Cooking Oil | As needed |
| Sweet Soy Sauce (Kecap Manis) | As needed |
| Palm Sugar (Gula Jawa) | 2 pieces |
| Garlic | 2 cloves |
| Red Onion | 3 cloves |
| Large Red Chili Peppers | 4 pieces |
| Bird’s Eye Chili Peppers (Cabe Rawit) | 10 pieces |
| Salt | To taste |
Instructions
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Prepare the Tempeh: Start by cutting the tempeh into small pieces, approximately 1-inch cubes. This size will help them fry evenly and soak up the flavors of the dish. Heat enough cooking oil in a pan over medium heat, then fry the tempeh pieces until they turn golden brown and crispy. Remove them from the pan and set them aside on a paper towel to drain excess oil.
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Fry the Anchovies: In the same pan, add more oil if necessary, and fry the dried anchovies until they are crispy. This will add a delightful crunch and umami flavor to the dish. Once done, remove them from the pan and set aside with the tempeh.
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Slice the Aromatics: While the tempeh and anchovies are cooling, finely slice the red onions, garlic, and both types of chili peppers. Adjust the quantity of the bird’s eye chili based on your spice tolerance; they can add a significant kick!
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Sauté the Aromatics: Using the same pan, add a bit more oil if needed and sauté the sliced red onions, garlic, and both types of chili peppers over medium heat until fragrant. This step is crucial, as it will release the essential oils and flavors, creating a flavorful base for your dish.
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Combine Ingredients: Once the aromatics are nicely cooked, add the fried tempeh and anchovies back into the pan. Stir well to combine, ensuring that the tempeh and anchovies are evenly coated with the aromatic mixture.
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Season the Dish: Now it’s time to add your seasonings. Pour in the sweet soy sauce (kecap manis) and add the palm sugar. Sprinkle in salt to taste, keeping in mind that the soy sauce may already contain some saltiness. Stir everything together, allowing the flavors to meld for a few minutes. Adjust the seasoning to your liking; if you prefer a sweeter or spicier flavor, feel free to modify the quantities.
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Final Touches: Continue to stir until everything is well combined and heated through. Taste once more and make any final adjustments.
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Serve: Your Tempe Teri Kecap Pedas is now ready to be served! This dish can be enjoyed warm, either on its own as a snack or paired with steamed rice for a more substantial meal. The combination of crispy tempeh, savory anchovies, and spicy, sweet sauce is sure to impress.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 15g |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 5g |
| Sodium | Varies (based on added salt and soy sauce) |
Enjoy the Spicy, Sweet Symphony!
Tempe Teri Kecap Pedas is a wonderful representation of Indonesian cuisine, showcasing how simple ingredients can create complex and satisfying flavors. This dish not only satisfies your taste buds but also provides a wholesome and nutritious option that is perfect for any meal. Enjoy the process of cooking, and relish in the beautiful blend of flavors that come together in this delightful dish!
