Tempe Tumis Kulit Ayam (Stir-Fried Tempe with Chicken Skin)
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 200 g (1 block, diced) |
| Chicken skin | 200 g |
| Spices | |
| Red shallots | 3 cloves |
| Garlic | 2 cloves |
| Bird’s eye chilies | 5, sliced diagonally |
| Worcestershire sauce | 1 tablespoon |
| Soy sauce | 1 teaspoon |
| Sweet soy sauce | 3 tablespoons (to taste) |
| Lemongrass | 1 stalk, bruised |
| Galangal | 1 cm, crushed |
| Kaffir lime leaves | 3 leaves |
| Bay leaves | 2 leaves |
| Salt | to taste |
| Ground pepper | to taste |
Instructions
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Fry the Tempe: Heat a small amount of oil in a pan and fry the diced tempe until it is halfway dry. Remove from heat and set aside.
-
Prepare the Chicken Skin: Clean the chicken skin thoroughly and marinate it in lime juice for about 10 minutes. Rinse well and drain.
-
Sauté Aromatics: In the same pan, add a touch more oil if needed, and sauté the finely chopped red shallots and garlic until fragrant.
-
Add Remaining Ingredients: Incorporate the sliced chilies, lemongrass, galangal, kaffir lime leaves, bay leaves, and the marinated chicken skin. Stir-fry until the chicken skin is cooked through.
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Combine: Add the previously fried tempe to the pan, followed by the Worcestershire sauce, soy sauce, sweet soy sauce, salt, and ground pepper. Mix well to ensure all ingredients are coated in the sauce.
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Serve: Taste and adjust seasoning if necessary, then remove from heat. Serve hot and enjoy this flavorful dish!
This delightful Tempe Tumis Kulit Ayam combines the earthy taste of tempe with the rich flavor of chicken skin, seasoned with a blend of aromatic spices for an ultimate culinary experience.
