Tumis Tempe Kacang Kemangi is a vibrant Indonesian stir-fry that combines the nutty flavors of tempe with the aromatic notes of kemangi (Thai basil) and the heat of chili peppers. This dish is not only simple to prepare but also packed with protein and flavor, making it a perfect addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe Kacang | 2 boards |
| Kemangi (Thai basil) | 1 bunch |
| Garlic | 4 cloves |
| Bird’s Eye Chili | 15 pieces |
| Galangal (crushed) | 1 piece (about 1 inch) |
| Dried Shrimp (udang rebon) | to taste |
| Oil for sautéing | as needed |
| Sugar | to taste |
| Salt | to taste |
| Pepper | to taste |
| Water | as needed |
Instructions
-
Prepare the Tempe: Break the tempe kacang into small pieces and rinse under cold water. Squeeze to remove excess moisture. In a skillet, heat a little oil and fry the tempe until it’s half-cooked. Set aside.
-
Sauté Aromatics: Finely chop the garlic and bird’s eye chili. In the same skillet, sauté the garlic and chili until fragrant and softened.
-
Combine Ingredients: Add the dried shrimp, tempe, crushed galangal, and kemangi to the skillet. Stir well to combine all the ingredients.
-
Add Liquid and Seasoning: Pour in enough water to moisten the mixture. Taste and adjust the flavor with sugar, salt, and pepper according to your preference.
-
Serve: Once the flavors meld together and the dish is heated through, transfer to a serving dish and enjoy hot.
This dish pairs beautifully with steamed rice and makes a delightful addition to your culinary repertoire. Enjoy the burst of flavors that Tumis Tempe Kacang Kemangi brings to your table!