Tempe Tumis Ikan Asin: A Delightful Indonesian Stir-Fry
Tempe Tumis Ikan Asin is a cherished Indonesian dish that brings together the rich flavors of salted fish and the wholesome goodness of tempeh, creating a symphony of tastes and textures that is both satisfying and deeply comforting. This recipe combines fragrant spices with fresh ingredients, making it an excellent choice for a delightful meal that transports you straight to the heart of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted fish (ikan asin) | 2 pieces (any type) |
| Tomatoes | 2 whole |
| Large red chili peppers | 2 pieces |
| Garlic | 3 cloves |
| Curly red chili peppers | 3 pieces |
| Kemangi (Indonesian basil) | 4 stalks (leaves only) |
| Shallots | 5 pieces |
| Bird’s eye chili peppers (cabe rawit) | 15 pieces |
| Tempeh (fermented soybeans) | 1/4 block |
| Salt | To taste |
| Masako (seasoning powder) | To taste |
| Ground black pepper | To taste |
| Granulated sugar | To taste |
| Cooking oil | As needed |
Nutritional Information
Note: Nutritional values may vary based on specific ingredients used and portion sizes.
| Nutrient | Amount per serving |
|---|---|
| Calories | Approx. 300 kcal |
| Protein | Approx. 15 g |
| Fat | Approx. 20 g |
| Carbohydrates | Approx. 25 g |
| Fiber | Approx. 5 g |
| Sodium | Varies with seasoning |
Instructions
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Prepare the Tempeh: Begin by soaking the tempeh in salted water, allowing it to absorb the flavor. Set aside to marinate while you prepare the other ingredients.
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Clean the Salted Fish: Rinse the salted fish thoroughly under running water to remove excess salt. Cut each piece in half and set aside.
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Make the Spice Paste: In a mortar and pestle (or food processor), grind together the garlic, shallots, large red chili peppers, curly red chili peppers, and bird’s eye chili peppers until you achieve a smooth paste. Set this aromatic mixture aside for later use.
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Fry the Tempeh and Fish: In a skillet or frying pan, heat a generous amount of cooking oil over medium heat. Fry the tempeh pieces until they are golden brown and crispy, then remove and set aside. In the same oil, fry the salted fish until it becomes crispy. Remove from the pan and set aside alongside the tempeh.
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Sauté the Spice Paste: Using the same pan, drain excess oil if necessary, then add the ground spice paste. Sauté over medium heat until fragrant, stirring constantly to avoid burning.
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Season the Mixture: Once the spices are aromatic, add the Masako seasoning, sugar, salt, and ground black pepper to taste. Adjust the seasoning according to your preference.
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Combine Ingredients: Gently fold in the fried tempeh and salted fish along with the kemangi leaves. Stir everything together, ensuring that the tempeh and fish are well-coated with the spice mixture.
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Final Cooking: Allow the dish to cook for a few more minutes until everything is heated through and the flavors meld beautifully. Ensure the mixture remains dry; do not add water.
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Serve: Once done, transfer your Tempe Tumis Ikan Asin to a serving dish. Enjoy this delightful stir-fry with steamed rice or as a savory accompaniment to your favorite Indonesian dishes.
Conclusion
Tempe Tumis Ikan Asin is not just a dish; it’s a celebration of flavor, tradition, and the comfort of home-cooked meals. This recipe embodies the essence of Indonesian cuisine with its bold flavors and vibrant ingredients. Perfect for any occasion, this dish will surely become a favorite in your culinary repertoire. Enjoy the warmth and love that comes with every bite!
