Description: This delightful Tempe Masak Asam Manis combines the savory depth of tempeh with a sweet and tangy sauce, creating a dish that’s perfect for any meal. The balance of flavors makes it a favorite in Indonesian cuisine.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Tempe (fermented soybean cake) | 2 pieces | Approx. 2000 IDR each |
| Onion (chopped) | 1/2 medium | |
| Sambal sauce | 3 tablespoons | Adjust to taste |
| Sweet soy sauce (kecap manis) | 1.5 tablespoons | |
| Oyster sauce | 1 tablespoon | |
| Soy sauce (kecap asin) | 2 tablespoons | Optional; can be skipped |
| Tamarind (dissolved in water) | 1 finger-sized piece | Dissolve in water |
| Spice Blend: | ||
| Shallots | 4 cloves | |
| Garlic | 3 cloves | |
| Bird’s eye chili | 2 pieces | Adjust according to spice preference |
| Red chili | 2 small pieces | Adjust according to spice preference |
| Tomato | 1 small | Adjust to taste |
| Salt, sugar, bouillon powder, pepper | To taste |
Instructions
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Prepare the Tempeh: Cut the tempeh into desired pieces and fry until half-cooked; using minimal oil gives it a toasted flavor.
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Sauté Aromatics: In a pan, sauté the chopped onion until translucent, then add the ground spice blend. Cook until fragrant.
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Combine Sauces: Add sambal, sweet soy sauce, oyster sauce, and optional soy sauce to the pan. Stir in sugar, salt, pepper, and bouillon powder. Pour in the dissolved tamarind with about 400-500 ml of water (approximately 2 cups).
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Cook the Dish: Incorporate the fried tempeh into the sauce, stirring continuously until the liquid reduces. Taste and adjust seasoning as needed.
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Serve: Once cooked through and the sauce has thickened, serve hot and enjoy this flavorful dish!
This recipe invites you to delve into the ultimate balance of sweet, sour, and savory, making it a must-try for both beginners and experienced cooks!