Tumis Tempe, a delightful Indonesian dish, combines the nutty flavors of tempe with a medley of spices and chilies, creating a savory treat that’s sure to please the palate. This recipe highlights the unique texture of tempe, making it an excellent choice for both vegetarians and meat lovers alike. The combination of sweet and spicy flavors, along with the fragrant aromatics, makes this dish a standout in any meal. Let’s dive into the details!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block (cut into cubes) |
| Shallots | 5 pieces |
| Garlic | 3 cloves |
| Green Bird’s Eye Chilies | 11 pieces |
| Red Chilies | 5 pieces |
| Kecap Bango (sweet soy sauce) | 1 packet (150 ml) |
| Water | 100 ml |
| Cooking Oil | As needed |
| Salt | To taste |
| Royco (seasoning powder) | To taste |
| Palm Sugar | To taste |
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 10 g |
| Carbohydrates | 20 g |
| Fat | 10 g |
| Fiber | 5 g |
Instructions
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Prepare the Tempe: Start by cutting the tempe into small cubes. Heat oil in a pan and fry the tempe until it’s halfway cooked, achieving a nice golden color. Remove and set aside.
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Prep the Aromatics: Deseed the red chilies and rinse the shallots and garlic until clean. Thinly slice the shallots and set them aside. Cut the red chilies on a bias for garnish.
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Blend the Spice Paste: In a mortar and pestle, grind the green bird’s eye chilies and garlic until they form a smooth paste. Add the palm sugar to this mixture, allowing the sweetness to balance the heat.
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Sauté the Shallots: In the same pan, add a bit more oil if necessary, and sauté the sliced shallots until they become fragrant and translucent.
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Combine and Simmer: Add the ground spice paste to the pan and stir-fry for a few minutes until it becomes aromatic. Pour in the water, bring it to a boil, and let it simmer for a moment.
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Incorporate the Tempe: Return the fried tempe to the pan, followed by the kecap Bango. Mix well until the tempe is fully coated and the water has reduced slightly.
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Season to Taste: Finally, add salt, Royco seasoning, and the sliced red chilies. Stir briefly, allowing the chilies to wilt slightly, then taste and adjust the seasoning as needed.
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Serve: Once everything is well combined and aromatic, remove from heat and transfer to a serving dish. Enjoy your Tumis Tempe hot, either on its own or as a delightful side with rice.
Tumis Tempe embodies the essence of Indonesian cooking, marrying the richness of tempe with vibrant flavors that awaken the senses. Whether served at a family gathering or as a comforting weekday meal, this dish is sure to be a hit. Enjoy this culinary adventure!