Spicy Fried Tempe and Potatoes (Tempe Kentang Goreng Pedas)
Description:
This dish brings together the crispy texture of fried tempe and potatoes with a spicy, savory sauce that’s bursting with flavor. The combination of tempe (fermented soybeans) and potatoes, sautéed with garlic, shallots, and fresh herbs, creates a hearty and satisfying meal that can be served on its own or as a side dish. The addition of sweet soy sauce and chili sauce adds a balance of sweetness and heat that will leave your taste buds dancing. Simple to prepare, yet incredibly delicious, this spicy fried tempe and potatoes dish is perfect for a family dinner or a snack with a kick!
Ingredients:
| Ingredient | Amount |
|---|---|
| Tempe (fermented soybean cake) | 1 medium block |
| Potatoes | 3 medium-sized |
| Small red chilies | 15, adjust to taste |
| Shallots (Bawang merah) | 10 cloves |
| Garlic (Bawang putih) | 5 cloves |
| Spring onion (Daun bawang pre) | 2 stalks, chopped |
| Galangal (Lengkuas) | 1 thumb, crushed |
| Sweet soy sauce (Kecap manis) | To taste |
| Chili sauce (Saos cabe) | To taste |
| Salt (Garam) | To taste |
| Cooking oil (Minyak untuk menumis) | Enough for frying and sautéing |
Instructions:
-
Prepare the Tempe and Potatoes:
- Start by frying the tempe and potatoes separately until they are golden and crispy, but not overly dry. The goal is to achieve a nice crunch on the outside while keeping them tender inside.
-
-
Prepare the Aromatics:
- Finely chop the shallots, garlic, and small red chilies. Use a mortar and pestle to crush the galangal slightly, releasing its aromatic oils. Set aside the chopped spring onions for later.
-
Sauté the Aromatics:
- Heat a generous amount of oil in a large frying pan or wok over medium heat. Add the shallots and garlic and sauté them until they turn golden and fragrant.
- Add the chopped chilies, crushed galangal, and spring onions to the pan, continuing to sauté until everything becomes fragrant and the shallots soften.
-
Add Tempe and Potatoes:
- Once the aromatics are fragrant, add the fried tempe and potatoes to the pan. Stir everything together gently to combine the flavors and ensure an even mix.
-
Season the Dish:
- Drizzle sweet soy sauce (kecap manis) and chili sauce (saos cabe) to taste. Add salt as needed. Stir thoroughly to ensure that the tempe and potatoes are well coated with the sauces.
-
Final Stir and Taste:
- Continue to stir-fry the mixture for a few more minutes until the flavors meld together. Taste the dish and adjust the seasoning if needed, adding more soy sauce or chili sauce for extra heat or sweetness.
-
Serve and Enjoy:
- Once the tempe and potatoes are well-coated in the sauce and the flavors are perfectly balanced, serve immediately while hot. Enjoy this flavorful dish with steamed rice or on its own as a spicy snack!
Nutritional Information (Approx.):
| Nutrient | Amount per serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 12g |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 600mg |
Tips for the Best Results:
- Tempe: Use fresh tempe for the best texture. If you prefer, you can substitute with tofu, but the tempe adds a unique, nutty flavor and chewy texture.
- Potatoes: Fry them until they’re slightly crispy on the edges for added texture.
- Heat Level: Adjust the chili quantity based on your tolerance for spice. For a milder version, remove the seeds from the chilies before adding them to the dish.
This simple yet satisfying recipe is perfect for a quick weeknight dinner or a flavorful snack. The sweet, spicy, and savory combination is sure to please anyone who loves bold flavors!
