Indonesian tempe recipes

Spicy Tempe Balado: A Flavorful Indonesian Delight

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Tempe Balado by Icha

Ingredients

Ingredient Quantity
Tempe 2 pieces
Shallots (bawang merah) 9 cloves
Garlic (bawang putih) 5 cloves
Red curly chili (cabai merah keriting) 15 pieces
Bird’s eye chili (cabai rawit merah) 5 pieces
Candlenut (kemiri) 2 pieces (optional)
Tomato (tomat merah) 1/2
Salt (garam) 1.5 teaspoons
Water 1/2 glass
Sugar (gula putih) 1 teaspoon
Cooking oil (minyak goreng) 250 grams

Instructions

  1. Prepare the Tempe: Cut the tempe into cubes and set aside.
  2. Wash the Aromatics: Rinse the shallots, garlic, and chilies thoroughly.
  3. Make the Paste: Grind the shallots, garlic, and chilies together until smooth, adding the salt to help with the grinding.
  4. Heat the Oil: In a pan, heat the cooking oil until hot.
  5. Fry the Tempe: Fry the tempe cubes until they turn golden brown. Once cooked, remove them from the pan and reserve some of the oil for the next step.
  6. Sauté the Spice Mixture: In the same pan, add the ground spice mixture and sauté until fragrant and cooked through. Then, add the water and sugar, stirring briefly.
  7. Combine: Add the fried tempe to the sautéed spices, mixing well. Don’t forget to adjust seasoning with your favorite flavor enhancer (if desired), and cook until the mixture is well-combined and the water reduces.
  8. Serve: Your Tempe Balado by Icha is ready to be served! Enjoy this spicy delight with steamed rice or as a side dish.

Happy cooking, everyone!

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