Tempe Pedas Manis Simple
Tempe Pedas Manis is a delightful Indonesian dish that combines the rich, nutty flavor of tempeh with a spicy and sweet sauce. This simple recipe is not only quick to prepare but also incredibly satisfying, making it a perfect addition to your culinary repertoire. Let’s explore how to make this delectable dish step by step!
Ingredients
| Ingredient | Amount |
|---|---|
| Tempeh (sliced as desired) | 1 board |
| Cooking oil | As needed |
| Spice Paste: | |
| Red shallots | 5 pieces |
| Garlic | 4 cloves |
| Bird’s eye chilies | 7 pieces |
| Additional Ingredients: | |
| Galangal (smashed) | 1 small piece |
| Bay leaves | 2 leaves |
| Palm sugar (shredded) | To taste |
| Sweet soy sauce | To taste |
| Saori oyster sauce | 1 tablespoon |
| Sugar | To taste |
| Salt | To taste |
| Flavor enhancer | To taste |
| Water | As needed |
Instructions
-
Fry the Tempeh:
Begin by heating enough cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the sliced tempeh to the pan. Fry until the tempeh is golden brown and crispy on the outside. Once cooked, remove it from the oil and let it drain on paper towels to remove excess oil.
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-
Prepare the Spice Paste:
While the tempeh is frying, place the red shallots, garlic, and bird’s eye chilies in a blender or food processor. Blend until you achieve a smooth paste. This spice paste will form the base of your sauce. -
Sauté the Spice Paste:
In the same pan used for frying the tempeh, add a little more oil if necessary. Once the oil is hot, pour in the blended spice paste. Sauté the paste over medium heat until it becomes fragrant and the oil begins to separate from the paste. -
Add Aromatics:
Next, introduce the smashed galangal and bay leaves to the pan. Stir well to combine, allowing the flavors to meld together for a minute. -
Combine Ingredients:
Pour in enough water to create a sauce-like consistency. Stir well and bring the mixture to a gentle simmer. Once simmering, add the fried tempeh to the pan, making sure each piece is coated with the aromatic sauce. -
Season the Sauce:
Add the sweet soy sauce, Saori oyster sauce, shredded palm sugar, sugar, salt, and flavor enhancer to the mixture. Stir to combine and let the dish simmer for a few more minutes. Taste the sauce and adjust the sweetness and seasoning according to your preference. -
Finish Cooking:
Allow the sauce to reduce and thicken slightly, ensuring that the tempeh absorbs the flavors. Continue cooking until the liquid reduces to your desired consistency. -
Serve:
Once the sauce is thickened and the flavors are well combined, remove the pan from heat. Serve the Tempe Pedas Manis hot as a side dish with steamed rice, or enjoy it as a main dish with your favorite vegetables.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugars | 8 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 500 mg |
Tips for Success
- Customize the Heat: Adjust the number of bird’s eye chilies according to your spice tolerance. For a milder flavor, use fewer chilies or remove the seeds.
- Fresh Ingredients: Use fresh herbs and spices for the best flavor. The quality of the tempeh also contributes significantly to the dish’s overall taste.
- Serve with Sides: Pair with steamed rice, sautéed greens, or a simple cucumber salad to balance the flavors.
This Tempe Pedas Manis Simple recipe is sure to become a family favorite, showcasing the delightful blend of sweet and spicy flavors characteristic of Indonesian cuisine. Enjoy cooking and savoring this dish that celebrates the love for food!
