Tempe Pedas Manis Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempe (cubed) | 1 block |
| Bay leaves | 2 leaves |
| Lemongrass (crushed) | 1 stalk |
| Sweet soy sauce | 2 tablespoons |
| Water | 50 ml |
| Petai (sliced) | to taste |
Spice Blend (to be blended):
| Ingredient | Quantity |
|---|---|
| Bird’s eye chilies | 15 pieces |
| Red chili | 3 large |
| Ripe tomato | 1 piece |
| Fried or roasted shrimp paste | 1 teaspoon |
| Salt | 2 teaspoons |
| Powdered broth | 1 teaspoon |
| Sugar | 2 tablespoons |
Instructions:
- Begin by briefly frying the petai until lightly cooked, then set aside.
- In a pan, sauté the blended spice mixture along with the crushed lemongrass and bay leaves until fragrant.
- Pour in the water and add the sweet soy sauce, adjusting the seasoning to your preference. (Feel free to add more salt or sugar if you like it sweeter.)
- Once the mixture reaches a boil, add the cubed tempe, stirring gently. Cover the pan with a lid.
- Allow the tempe to cook until it absorbs all the flavors, checking and stirring occasionally to ensure even coating.
- Enjoy your delicious Tempe Pedas Manis! Don’t hesitate to tweak the flavors to suit your taste. Happy cooking!
