Spicy Tempeh and Cassava Leaves Stew (Botok Tempe) Without Banana Leaves

Botok Tempe with Cassava Leaves (Without Banana Leaves)

Botok Tempe is a delicious, fragrant Javanese dish that brings together the earthy flavors of steamed tempeh, the rich taste of cassava leaves, and the aromatic spices that make Indonesian cuisine so unique. Traditionally wrapped in banana leaves, this version omits the leaves but still packs the same satisfying punch. It’s perfect for a warm meal that’s both healthy and hearty.

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Ingredients:

For the Spice Paste (Bumbu Halus):

Instructions:

1. Prepare the Spice Paste
   Begin by blending the shallots, garlic, bird’s eye chili, curly chili, turmeric, kencur, galangal, kaffir lime leaves, coriander, salt, and sugar into a smooth paste using a food processor or mortar and pestle.

2. Sauté the Spice Paste
   Heat a little oil in a pan over medium heat and sauté the spice paste along with the bay leaves until fragrant, about 5-7 minutes. The rich aroma of the spices should start to fill the kitchen.

3. Add Water and Simmer
   Pour in the water and stir the mixture well to combine. Allow it to come to a gentle simmer. This forms the flavorful broth that will bind all the ingredients together.

4. Combine the Ingredients
   Once the broth is simmering, add the anchovies, grated coconut, steamed tempeh, cassava leaves, and Thai basil to the pan. Stir everything together to ensure that the tempeh and the leaves are well coated with the aromatic broth. Let the flavors meld together for about 10-15 minutes, stirring occasionally.

5. Check the Seasoning
   Taste the mixture and adjust the seasoning if needed by adding more salt or sugar, depending on your preference for balance between savory and sweet.

6. Let the Water Reduce
   Let the mixture simmer uncovered until the water reduces and the flavors intensify. This process should take about 15-20 minutes. The dish will have a slightly thick consistency when ready.

7. Serve and Enjoy
   Once the water has reduced and the botok has a nice, rich flavor, turn off the heat. Serve it warm with steamed rice or as a side dish. The botok tempe with cassava leaves is packed with nutrients and is a flavorful treat that pairs well with simple meals.

Nutritional Information:

Cooking Tips:

• Tempeh: For extra flavor, you can lightly fry the tempeh cubes before adding them to the dish, but steaming gives it a softer texture that works well in this recipe.
• Cassava Leaves: If you can’t find cassava leaves, you can substitute with spinach or other dark leafy greens, but the taste will slightly differ.
• Spices: Feel free to adjust the chili heat according to your spice tolerance. The medley of spices provides a harmonious balance, but you can make it spicier or milder depending on your preference.

Serving Suggestions:

This dish pairs well with steamed white rice or brown rice for a more wholesome option. You can also serve it alongside other traditional Indonesian dishes, such as fried chicken or sambal (chili paste), for a full meal experience.

Botok Tempe with Cassava Leaves without the banana leaf wrap offers the same satisfying flavors, but in a quicker and more convenient form. The fusion of textures and tastes, from the crispy tempeh and chewy anchovies to the earthy cassava leaves, makes it a delightful dish for both casual meals and festive gatherings.