Tempe Orek Kemangi Pedas Manis: A Flavorful Delight
Indulge in the delightful flavors of Tempe Orek Kemangi Pedas Manis, a traditional Indonesian dish that beautifully combines the nutty taste of tempeh with the aromatic essence of kemangi (Thai basil) and the delightful heat from chili peppers. This dish offers a perfect balance of sweet, spicy, and savory notes, making it an ideal accompaniment to steamed rice. Whether you’re looking for a quick weeknight dinner or a special treat to impress your guests, this recipe is sure to please.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1/2 board (about 250g) |
| Kemangi leaves | 2 bunches |
| Spice Paste | |
| Shallots | 5 pieces |
| Garlic | 3 cloves |
| Red chili peppers | 7 pieces |
| Bird’s eye chili | 7 pieces |
| Tomato | 1/2 piece |
| Roasted candlenuts | 2 pieces |
| Additional Spices | |
| Bay leaf | 1 leaf |
| Kaffir lime leaves | 2 leaves |
| Palm sugar | To taste |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
| Water | As needed |
Nutritional Information (per serving, estimates)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~10g |
| Carbohydrates | ~18g |
| Dietary Fiber | ~3g |
| Total Fat | ~9g |
| Saturated Fat | ~1.5g |
| Sodium | ~400mg |
Instructions
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Prepare the Tempeh: Slice the tempeh into thin pieces and deep-fry them in hot oil until golden brown and crispy. Remove the fried tempeh from the oil and place it on a paper towel to drain excess oil. If you prefer a slightly coarser texture, you can roughly crush the fried tempeh instead of leaving it whole.
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Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, red chili peppers, bird’s eye chili, tomato, and roasted candlenuts. Blend until you achieve a smooth paste. Adjust the consistency with a little water if necessary.
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Sauté the Spice Paste: In a frying pan, heat a tablespoon of oil over medium heat. Add the blended spice paste and sauté until fragrant and cooked through, which should take about 5-7 minutes. Stir frequently to prevent burning.
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Add Additional Spices: Incorporate the bay leaf and kaffir lime leaves into the sautéed spices. Stir well, allowing the flavors to meld together.
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Combine with Tempeh: Add a small amount of water to the pan, just enough to create a sauce. Then, add the fried tempeh to the pan, stirring to ensure the tempeh is evenly coated with the spice mixture.
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Season to Taste: Add palm sugar, salt, and flavor enhancer (if using) according to your preference. Adjust sweetness and saltiness to your liking, keeping in mind that the balance of flavors is key to this dish.
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Final Touches: Toss in the kemangi leaves and mix gently to incorporate. Cook for an additional 2-3 minutes until the leaves are wilted but still vibrant.
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Serve: Your Tempe Orek Kemangi Pedas Manis is ready to be served! Enjoy this delicious dish alongside warm steamed rice for a satisfying meal that will tantalize your taste buds.
Cooking Tips
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Adjust Spice Levels: Feel free to modify the amount of chili peppers according to your spice tolerance. You can reduce or increase the number of bird’s eye chilies for a milder or spicier flavor.
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Fresh Ingredients: For the best taste, use fresh ingredients, especially the kemangi leaves, as their aromatic qualities enhance the overall dish.
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Vegan Option: This dish is naturally vegan, making it suitable for those following a plant-based diet.
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Leftover Tempeh: If you have leftover fried tempeh, this recipe is an excellent way to repurpose it, ensuring you waste nothing!
Conclusion
Tempe Orek Kemangi Pedas Manis is more than just a dish; it’s a celebration of Indonesian culinary heritage that brings together rich flavors, textures, and aromas. By following this recipe, you can bring a taste of Indonesia into your home, creating a memorable dining experience for yourself and your loved ones. Enjoy each delightful bite, and don’t forget to share your culinary journey with friends and family!
