This recipe combines the rich, nutty flavor of tempeh with the vibrant, earthy taste of kenikir (Cosmos caudatus) leaves, all enhanced by a fragrant kencur (aromatic ginger) sambal. It’s a perfect side dish for rice, adding both protein and a punch of spicy, tangy flavors.
Ingredients
| Ingredient | Measurement |
|---|---|
| Tempeh | 1/2 block, mashed |
| Kenikir leaves | A handful, boiled and chopped |
| Sambal Ingredients: | |
| Red chili peppers | 5 pieces |
| Bird’s eye chilies | 5 pieces |
| Shallots | 4 cloves |
| Garlic cloves | 2 cloves |
| Candlenut | 1 piece |
| Tomato | 1 small |
| Kencur (aromatic ginger) | 1 thumb-sized piece |
| Calamansi lime | 1/2 piece |
| Palm sugar | To taste, shaved |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | As needed |
| Water | As needed |
Instructions
-
Prepare the Sambal:
- Using a mortar and pestle or a blender, grind all the sambal ingredients (red chili peppers, bird’s eye chilies, shallots, garlic, candlenut, tomato, and kencur) until they form a smooth paste.
-
Cook the Sambal:
- Heat a little oil in a pan over medium heat. Add the sambal paste and sauté until fragrant.
-
Add the Greens:
- Add the boiled and chopped kenikir leaves to the sambal. Stir them in well, ensuring they are evenly coated with the sambal.
-
Incorporate the Tempeh:
- Add the mashed tempeh into the sambal mixture, stirring to combine. Pour in a small amount of water to prevent the mixture from becoming too dry and to help it cook evenly.
-
Season and Simmer:
- Squeeze the juice from the calamansi lime into the mixture. Add palm sugar, salt, and a pinch of sugar to balance the flavors. Continue to stir and cook for about 5 minutes, allowing the flavors to meld and the tempeh to heat through.
-
Serve:
- Once cooked, transfer the Tempe Sambal Kencur with Kenikir to a serving dish and enjoy with a bowl of steamed rice or as a side to your favorite Indonesian meal.
Nutritional Information (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 8g |
| Fat | 10g |
| Carbohydrates | 15g |
| Fiber | 3g |
| Sugars | 4g |
| Sodium | 400mg |
This dish brings a wonderful balance of textures and tastes—the chewy, hearty tempeh paired with the tender kenikir leaves and the spicy, aromatic sambal. The hint of tangy calamansi adds a refreshing citrusy note, while the kencur infuses the dish with an earthy, slightly peppery aroma that makes it truly distinctive. Enjoy this flavorful dish as part of your next Indonesian-inspired feast!