Tempe Orek Kentang Pedas Manis
Indulge in the vibrant flavors of Tempe Orek Kentang Pedas Manis, a beloved Indonesian dish that combines the nutty goodness of tempe with the comforting heartiness of potatoes, all brought together by a harmonious blend of spices and a touch of sweetness. This recipe is perfect for a family meal or as a delightful side dish to accompany your favorite main courses.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 block |
| Potato | 1 large |
| Coriander | 1 teaspoon |
| Pepper | 1 teaspoon |
| Red chilies | 5, adjust to taste |
| Shallots | 3 |
| Garlic | 2 cloves |
| Lemongrass | 1 stalk |
| Bay leaf | 1 |
| Sweet soy sauce | 4 tablespoons |
| Water | 1 cup |
| Galangal | 1 teaspoon |
| Salt | to taste |
| Seasoning (optional) | to taste |
Instructions
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Preparation of Ingredients: Begin by cutting the tempe and potato into small cubes. This ensures even cooking and helps the flavors meld beautifully.
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Frying: Heat oil in a pan and fry the cubed tempe and potato until they are golden brown and crispy. Once cooked, remove them from the oil and let them drain on paper towels to absorb any excess oil.
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Blending Spices: In a blender or mortar and pestle, grind together the coriander, pepper, red chilies, shallots, and garlic until you achieve a smooth paste. This aromatic blend will form the base of your dish.
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Sautéing Aromatics: In the same pan, add a little oil if necessary, and sauté the spice paste over medium heat until it becomes fragrant. This step is crucial for unlocking the depth of flavors in your dish.
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Combining Ingredients: Once the spices are aromatic, add the fried tempe and potatoes back into the pan, along with the lemongrass and bay leaf. Toss everything together gently to coat the tempe and potatoes in the fragrant spice mixture.
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Simmering: Pour in the sweet soy sauce and water, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer. Season with salt and any additional seasoning to taste.
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Finishing Touches: Allow the dish to cook until the water has reduced significantly, stirring occasionally to prevent sticking. The result should be a thick, glossy sauce clinging to the tempe and potatoes, packed with flavor.
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Serving: Serve your Tempe Orek Kentang Pedas Manis hot, garnished with fresh herbs if desired. This dish pairs beautifully with steamed rice or can be enjoyed as part of a larger Indonesian feast.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 10g |
| Carbohydrates | 30g |
| Fat | 12g |
| Fiber | 5g |
Enjoy!
This Tempe Orek Kentang Pedas Manis is not just a dish; it’s a celebration of flavors that reflects the warmth and hospitality of Indonesian cuisine. Enjoy it with family and friends, and relish the rich taste that brings everyone together at the table. Happy cooking!
