Tumis Tempe Teri Kelapa Daun Melinjo (Melinjo Leaf Stir-fry with Tempe and Anchovies)
This delightful Indonesian dish, Tumis Tempe Teri Kelapa Daun Melinjo, harmonizes the earthy flavors of tempe and the rich, nutty essence of grated coconut with the fresh taste of young melinjo leaves. Perfect for a light lunch or dinner, this recipe will transport your taste buds straight to the vibrant streets of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1/2 block, diced |
| Anchovies (terri jengki) | 1 handful (salted) |
| Fresh coconut (grated) | 1/4 coconut (not too mature) |
| Young melinjo leaves (daun tangkil) | 2 bunches |
| Curly chili peppers | 3, sliced diagonally |
| Galangal | 3 cm, sliced |
| Powdered broth (kaldu bubuk) | 1 sachet |
| Granulated sugar | 1 tsp |
| Spice Paste: | |
| Garlic | 3 cloves |
| Shallots | 3 cloves |
| Candlenuts (kemiri) | 3 nuts |
| Coriander | 1/2 tsp |
| Ginger | 3 cm |
| Cooking oil | As needed |
Instructions
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Preparation of Ingredients:
- Begin by gathering all your ingredients. Dice the tempe into small cubes, rinse the anchovies, and wash the young melinjo leaves thoroughly. Also, prepare the grated coconut from your coconut.
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Make the Spice Paste:
- In a blender or mortar, combine the garlic, shallots, candlenuts, coriander, and ginger. Blend until you achieve a smooth paste.
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Cooking:
- Heat oil in a pan over medium heat. Once hot, add the spice paste and sauté until it becomes fragrant.
- Introduce the sliced galangal and the curly chili peppers to the pan. Stir them in for a few moments before adding the diced tempe. Sauté until the tempe starts to brown slightly.
- Gently fold in the rinsed anchovies, mixing them well with the other ingredients.
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Adding Coconut and Melinjo Leaves:
- After the anchovies are incorporated, add the grated coconut and the young melinjo leaves to the pan. Stir everything together, allowing the flavors to meld beautifully.
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Seasoning:
- Sprinkle in the powdered broth and sugar, and if necessary, add a splash of water to create a little moisture. Taste and adjust the seasoning as needed.
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Final Touches:
- Continue to stir until everything is well-combined and the tempe is cooked through, and the melinjo leaves have wilted.
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Serving:
- Once cooked, remove from heat and serve hot. This dish pairs wonderfully with steamed rice or can be enjoyed on its own as a wholesome meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 15g |
| Total Fat | 15g |
| Carbohydrates | 20g |
| Dietary Fiber | 6g |
| Sugars | 2g |
| Sodium | 300mg |
Enjoyment
This Tumis Tempe Teri Kelapa Daun Melinjo dish not only brings a burst of flavors but also showcases the beauty of Indonesian culinary traditions. Enjoy every bite, and let the flavors envelop you in a warm embrace, reminding you that food is indeed love made visible. Bon appétit!
