Stir-Fried Tempe with Siam Pumpkin and Beef Skin
Ingredients:
- 3 Siam pumpkins
- 1 pack tempeh (fermented soybeans)
- 2 packs beef skin (cecek)
- 2 cloves garlic
- 4 shallots
- 10 bird’s eye chilies
- Sweet soy sauce (kecap manis)
- Salt, to taste
- Sugar, to taste
- Beef flavor seasoning (Masako), to taste
Instructions:
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Prepare the Siam Pumpkin:
- Slice the Siam pumpkins into long strips. Sprinkle with salt to remove excess sap, gently knead to soften, and then rinse thoroughly to clean.
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Prepare the Beef Skin:
- Slice the beef skin (cecek) into bite-sized pieces according to your preference. Rinse and set aside.
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Prepare the Tempeh:
- Cut the tempeh into small cubes.
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Prepare the Aromatics:
- Finely chop the garlic, shallots, and bird’s eye chilies.
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Fry the Tempeh:
- Heat oil in a pan and fry the tempeh cubes until they are half-cooked and golden. Drain and set aside.
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Sauté the Aromatics:
- In the same pan, sauté the garlic, shallots, and bird’s eye chilies until fragrant and slightly golden.
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Cook the Pumpkin:
- Add the sliced Siam pumpkin to the pan and cook until it starts to soften.
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Add the Beef Skin:
- Incorporate the beef skin into the pan, stirring occasionally to ensure even cooking.
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Add the Tempeh:
- Return the fried tempeh to the pan and mix thoroughly.
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Season the Dish:
- Pour in the sweet soy sauce for a rich color and flavor. Season with salt, sugar, and beef flavor seasoning (Masako) to taste.
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Final Cooking:
- Continue cooking until all ingredients are well combined and cooked through. Adjust seasoning if needed.
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Serve:
- Transfer to a serving plate and enjoy hot.
This vibrant and flavorful dish combines the earthy taste of tempeh with the unique texture of beef skin and the sweetness of Siam pumpkin, making it a delightful addition to any meal.
