Tempe and Tahu Kecap Recipe
Ingredients:
- 100 grams of tahu (firm tofu), diced
- 100 grams of tempe, diced
- 1 clove garlic, minced
- 1 shallot, finely chopped
- Sweet soy sauce (kecap), to taste
- Ground pepper, to taste
- Salt, to taste
- Sugar, to taste
- Red chili (optional), thinly sliced (remove seeds if you prefer less heat)
- Water, as needed
Instructions:
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Prepare Ingredients: Begin by dicing the tahu and tempe into bite-sized cubes. Mince the garlic and finely chop the shallot. If using red chili, slice it thinly, discarding the seeds if you prefer a milder dish.
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Fry Tahu and Tempe: Heat oil in a pan over medium heat. Fry the tahu and tempe until they are half-cooked and golden brown. Remove from the pan and drain on paper towels.
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Sauté Aromatics: In the same pan, add a bit more oil if necessary. Sauté the minced garlic, chopped shallot, and sliced red chili until fragrant and softened.
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Simmer: Add a small amount of water to the pan. Then, return the fried tahu and tempe to the pan.
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Season: Stir in the kecap (sweet soy sauce), ground pepper, salt, and sugar. Adjust the quantities according to your taste preference.
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Cook: Continue cooking, stirring occasionally, until the flavors meld and the liquid is absorbed.
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Serve: Once the dish has thickened and the flavors are well combined, remove from heat. Serve hot with steamed rice or as a side dish.
This savory and slightly sweet Tempe and Tahu Kecap is a delightful Indonesian-inspired dish that’s both simple to prepare and full of flavor. Enjoy the rich taste of this comforting meal!
