Spicy Sweet Tempe and Smoked Fish Stew (Semur Tempe dan Ikan Asap Pedas Manis)
Introduction
Immerse yourself in the delightful flavors of Indonesia with this Spicy Sweet Tempe and Smoked Fish Stew, also known as Semur Tempe dan Ikan Asap Pedas Manis. This traditional dish features savory smoked fish and rich tempeh, combined with aromatic spices and a touch of sweetness. Ideal for a family meal, this dish brings warmth and comfort to your dining table, all while being easy to prepare. Whether served with steamed rice or as a standalone dish, each bite is a celebration of Indonesian culinary heritage.
Ingredients
| Ingredient | Amount |
|---|---|
| Smoked fish (ikan asap) | 150 grams |
| Tempeh (cut into blocks) | 150 grams |
| Garlic (bawang putih) | 3 cloves |
| Shallots (bawang merah) | 3 pieces |
| Bird’s eye chili (cabai rawit) | 5 pieces |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Candlenuts (kemiri) | 5 pieces |
| Salt (garam) | ½ teaspoon |
| Sweet soy sauce (kecap) | 1 tablespoon |
| Brown sugar (gula merah, shredded) | 15 grams |
| Water | 200 ml |
| Coconut milk (santan) | 100 ml |
| Cooking oil (for sautéing) | As needed |
Instructions
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Prepare the Smoked Fish: Start by grilling the smoked fish over medium heat until it turns golden brown on both sides. This process will enhance the fish’s flavor and texture, creating a lovely smoky aroma.
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Make the Spice Paste: While the fish is grilling, prepare the spice paste by blending the shallots, garlic, candlenuts, and bird’s eye chili in a food processor or mortar and pestle until smooth. This fragrant paste will form the flavor base for the stew.
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Sauté the Spices: In a large saucepan, heat a generous amount of cooking oil over medium heat. Add the spice paste and sauté until it becomes aromatic and fragrant, typically for about 2-3 minutes.
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Add Aromatics: Toss in the kaffir lime leaves and continue to sauté for another minute until the leaves are slightly wilted, releasing their citrusy fragrance.
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Combine the Liquids: Pour in the water, sweet soy sauce, salt, and shredded brown sugar. Stir the mixture well to combine all the ingredients and bring it to a boil. Taste and adjust the seasoning to your preference, allowing the flavors to meld.
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Cook the Tempeh: Add the blocks of tempeh to the pot, ensuring they are submerged in the flavorful broth. Cover the pot and let it simmer for about 10 minutes, allowing the tempeh to absorb the spices while the liquid reduces slightly.
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Finish with Coconut Milk: After 10 minutes, slowly pour in the coconut milk, stirring gently to mix it into the stew. This will add richness and creaminess to the dish.
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Incorporate the Smoked Fish: Carefully place the grilled smoked fish into the pot, ensuring it is well-coated with the sauce. Cover the pot again and simmer for an additional 10 minutes. This step allows the fish to absorb the flavors of the stew without overcooking.
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Serve and Enjoy: Once cooked, remove the pot from heat. Your Spicy Sweet Tempe and Smoked Fish Stew is now ready to be served. Enjoy it with warm steamed rice, or savor it on its own as a hearty dish.
Nutritional Information (per serving, approx. 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 18 g |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Sodium | 400 mg |
This dish not only brings a burst of flavor to your table but also showcases the beautiful combination of textures and tastes that are characteristic of Indonesian cuisine. The smoky notes of the fish paired with the subtle sweetness of the brown sugar and richness of coconut milk create a comforting meal that is sure to impress family and friends alike. Enjoy your culinary journey with this delicious Semur Tempe dan Ikan Asap Pedas Manis!
