Tempe Cabe Garam
An Indonesian delight, Tempe Cabe Garam showcases the rich flavors of tempeh, a fermented soy product, sautéed with garlic and chili for a delightful kick. This simple yet delicious recipe is perfect as a side dish or a snack, allowing the earthy taste of tempeh to shine through the boldness of spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into cubes) | 1 papan (about 250g) |
| All-purpose seasoning flour (such as Sajiku) | Sufficient amount (for coating) |
| Garlic (minced) | 8 cloves |
| Red chilies (can mix with bird’s eye chilies, minced) | 8 pieces |
| Green onions (chopped) | To taste |
| Salt | A pinch |
| Cooking oil | 5 tablespoons (for sautéing) |
Instructions
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Prepare the Tempeh: Begin by coating the cubed tempeh with all-purpose seasoning flour. Heat oil in a pan over medium heat. Once hot, fry the coated tempeh until golden brown and crispy. Remove and set aside on paper towels to absorb excess oil.
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Sauté Garlic: In the same pan, add 5 tablespoons of cooking oil, ensuring there’s enough to submerge the minced garlic. Add the minced garlic to the hot oil, stirring continuously until it turns golden brown. Be cautious, as garlic can burn quickly.
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Add Chilies and Green Onions: Once the garlic is fragrant and golden, add the minced red chilies and chopped green onions. Season with a pinch of salt and stir everything together, allowing the chilies and onions to soften slightly.
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Combine with Tempeh: Finally, add the fried tempeh back into the pan. Gently mix everything for a minute to ensure the flavors meld together.
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Serve: Remove from heat and transfer to a serving dish. If there’s excess oil in the pan, feel free to drain it off before serving. Enjoy your Tempe Cabe Garam while it’s warm!
Note
If there is still a lot of oil remaining in the pan after cooking, don’t hesitate to dispose of the excess for a lighter dish. Enjoy this delicious Tempe Cabe Garam with rice or on its own as a savory snack. Happy cooking!
