Tumis Tempe Bosok Endes: A Flavorful Indonesian Stir-Fry
Tumis Tempe Bosok Endes is a delightful and uniquely Indonesian dish that showcases the rich and robust flavors of fermented tempeh, lovingly sautéed with aromatic spices, fragrant bay leaves, and a hint of sweet soy sauce. Despite its humble ingredients, this dish has an extraordinary depth of flavor, making it a true culinary gem in the world of Indonesian home cooking. This recipe utilizes tempeh that has been fermented for a few days to bring out its signature ‘bosok’ (aged) taste, which pairs perfectly with the spicy, savory, and slightly sweet seasoning.
Let’s take you through this easy, yet captivating recipe step by step. Perfect for any occasion, whether it’s a quick meal or a more elaborate dish to share with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (fermented soy cake) | 1/2 board (about 200g) |
| Green onion (sliced) | 1 stalk |
| Bay leaf (daun salam) | 1 leaf |
| Sweet soy sauce (kecap manis) | 1 tablespoon |
| Spice Paste (Bumbu Halus) | |
| Red chili (keriting) | 5 pieces |
| Bird’s eye chili (rawit) | 5 pieces |
| Shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 2 cloves |
| Salt (secukupnya) | To taste |
Instructions
| Step | Details |
|---|---|
| Prepare the tempeh | Begin by preparing 1/2 board of tempeh that has been left to ferment for approximately 4 days. Wash the tempeh thoroughly, then coarsely crush it using a mortar and pestle or a food processor. |
| Sauté the spice paste | In a hot pan, sauté the spice paste (bumbu halus). To make the paste, grind together 5 red chilies, 5 bird’s eye chilies, 4 shallots, and 2 garlic cloves into a fine mixture. Fry the paste until it becomes aromatic and half-cooked. |
| Add tempeh and bay leaf | Add the crushed tempeh into the pan along with 1 bay leaf. Stir the ingredients well to ensure the tempeh absorbs the flavors of the spice paste. |
| Season the dish | Pour in 1 tablespoon of sweet soy sauce (kecap manis) for a slightly sweet and savory flavor. Stir well, allowing the tempeh to evenly coat in the sauce. |
| Finish with green onion | Toss in 1 stalk of sliced green onions and stir the dish once more. Season with salt to taste, adjusting the seasoning as needed. |
| Serve | Your Tumis Tempe Bosok Endes is ready to be served! This dish pairs perfectly with steamed rice, adding a touch of Indonesian authenticity to your meal. |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~16g |
| Carbohydrates | ~10g |
| Fats | ~12g |
| Fiber | ~4g |
| Sodium | ~600 mg |
Tips for a Perfect Tumis Tempe Bosok:
- Fermented Tempeh: For the best flavor, ensure that the tempeh is properly fermented for 4 days. It should have a slightly sour and earthy taste, which is typical for tempeh that’s been aged.
- Adjust Spiciness: If you prefer a milder dish, reduce the amount of bird’s eye chilies, or substitute them with a mild chili variety.
- Sweet Soy Sauce: The sweetness of the soy sauce is essential to balance the spiciness. If you can’t find kecap manis, you can substitute with a mix of regular soy sauce and a touch of brown sugar.
- Serving Suggestion: Tumis Tempe Bosok pairs wonderfully with white rice or even as a side to grilled meats or vegetables.
This Tumis Tempe Bosok Endes recipe is a delightful journey into Indonesian flavors, combining bold spices with the unique texture and taste of aged tempeh. Whether you’re familiar with tempeh or trying it for the first time, this dish will surely impress with its simplicity and taste. Enjoy!
