Tempe Kecap Pedas Manis: A Flavorful Indonesian Delight
Introduction:
Embark on a culinary journey to Indonesia with this tantalizing recipe for Tempe Kecap Pedas Manis, a dish that harmoniously blends the earthy flavor of tempe with a delightful sweet and spicy sauce. Perfect as a side dish or a light main course, this recipe promises to awaken your taste buds and bring a touch of the exotic to your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (small block, diced) | 1 small block |
| Garlic | 1 clove |
| Shallot | 1 clove |
| Bird’s eye chili (sliced) | 10 green chilies |
| Candlenut | 1 piece |
| Ginger | 1 small piece |
| Salt | to taste |
| Cornstarch | 1 tablespoon |
| Water | ½ cup |
| Sweet soy sauce (kecap manis) | to taste |
| Oil | for frying |
Instructions
-
Prepare the Spice Paste:
Begin by finely grinding the candlenut and salt together with a mortar and pestle, adding the ginger that has been smashed to release its fragrant oils. This aromatic base will infuse the dish with depth and flavor. -
-
Create the Cornstarch Mixture:
In a small bowl, dissolve the cornstarch in the ½ cup of water, ensuring there are no lumps. This mixture will help thicken the sauce later on. -
Chop the Aromatics:
Thinly slice the shallot and garlic. The combination of these aromatics will create a fragrant and flavorful foundation for your dish. -
Fry the Tempe:
Heat a generous amount of oil in a skillet over medium heat. Once hot, gently fry the diced tempe until it is lightly golden and crisp on the outside. This should take just a few minutes—avoid overcooking, as you want to preserve the delicate texture. Remove the tempe from the skillet and set it aside. -
Sauté the Aromatics:
In the same skillet, using the remaining oil, sauté the sliced shallot and garlic until they are aromatic and golden brown. This step releases their natural sweetness and enhances the dish’s overall flavor profile. -
Add the Heat:
Incorporate the sliced green chilies into the skillet, stirring them into the aromatic mixture for about a minute. This will bring a delightful spiciness that complements the sweetness of the kecap. -
Combine the Ingredients:
Gently add the fried tempe back into the skillet. Pour the cornstarch mixture over the tempe and stir everything together until the tempe is well-coated. -
Add the Sweet Soy Sauce:
Drizzle in the sweet soy sauce, adjusting the amount to achieve your desired level of sweetness. Stir well until all the ingredients are evenly colored and coated in a rich, glossy sauce. -
Taste and Adjust:
Taste your creation and adjust the seasoning with more salt or sweet soy sauce, if necessary. The final dish should strike a perfect balance between sweet and spicy. -
Serve:
Transfer the Tempe Kecap Pedas Manis to a serving dish. It can be enjoyed hot or at room temperature, making it a versatile option for any meal.
Nutritional Information (per serving): (Estimated values; may vary based on portion size and exact ingredients used)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
Conclusion:
Tempe Kecap Pedas Manis is not just a dish; it is a celebration of Indonesian flavors that brings warmth and joy to your kitchen. Whether you are looking for a quick weeknight meal or an impressive addition to a dinner party, this recipe is sure to delight your family and friends. Enjoy the wonderful combination of textures and flavors, and let your taste buds dance with every bite!
