Title: Tempe Rebus Sedap (Delicious Boiled Tempe)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 board (about 250g) |
| Tofu (firm) | 2 blocks |
| Garlic cloves | 3 cloves |
| Shallots | 4 cloves |
| Bird’s eye chili (cabe rawit) | 9 peppers |
| Tamarind water | 2 tablespoons |
| Salt | To taste |
| Sugar | To taste |
| Seasoning powder (optional) | To taste |
| Water | 200 ml |
| Fresh turmeric (kunyit) | 1 small piece |
Instructions:
-
Prepare the Tempe and Tofu:
- Slice the tempe into thin pieces and score each slice with a knife to allow the flavors to penetrate.
- Cut the tofu into bite-sized cubes, ensuring theyโre evenly sized.
-
Prepare the Spice Paste:
- In a mortar and pestle (or blender), grind the garlic, shallots, fresh turmeric, and salt into a smooth paste.
-
Boil the Ingredients:
- In a large saucepan or wok, bring 200 ml of water to a boil over medium heat.
- Once the water is boiling, add the tempe, tofu, and the spice paste. Stir gently to combine all the ingredients.
-
Simmer and Flavor:
- Allow the mixture to simmer, allowing the tempe and tofu to soak up the flavors. Cook for about 10 minutes, or until the tempe and tofu are thoroughly cooked and the liquid has reduced slightly.
-
Add the Final Seasonings:
- Add the birdโs eye chilies, tamarind water, sugar, seasoning powder (if using), and more salt to taste. Stir well and let everything simmer together for an additional 5 minutes to allow the flavors to meld.
-
Serve and Enjoy:
- Once the tempe and tofu have absorbed the rich flavors of the broth, serve hot. This dish pairs beautifully with steamed rice or as a flavorful side dish.
Notes:
- Adjust the amount of bird’s eye chili according to your spice tolerance. The dish is meant to have a bold, spicy kick, but you can reduce the number of chilies if you prefer a milder flavor.
- The tamarind adds a tangy depth to the dish, balancing the savory and sweet notes from the sugar and seasonings.
