Tumis Tempe Cabe (Indonesian Stir Fried Tempe with Chili)

When I was still living in Indonesia, tempe wasn’t my favorite food. Maybe because it was too common and you could find it easily. But now I’m loving every bite of my tempe and would try to get any opportunity to cook and eat tempe 🙂

Tumis Tempe Cabe

– 1 block of tempe, cut like small stick, fried half done
– 10 shallots, sliced thinly
– 4 garlic, sliced thinly
– 5 red chili, sliced diagonally
– 5 green chili, sliced diagonally
– 1 tomato, diced
– 1 salam leaf
– 1 cm galangal, bruised
– 1 tbs oyster sauce
– 1/2 tbs kecap manis (Indonesian soy sauce)
– 1/2 tbs palm sugar
– 1-2 tsp tamarind water
– Salt
– 1-2 tbs oil

– Heat oil in a skillet, add shallot and garlic, fry until fragrant.
– Add galangal and salam leaf, continue frying.
– Add tempe, stir well.
– Add tomato, kecap manis, tamarind water, palm sugar and salt.
– Continue cooking until water has evaporated, adjust the taste into your liking.
– Add green and red chili.
– Continue cooking just until the chilies are slightly wilted.
– Serve with hot steamed rice.

Source: Herti’s Kitchen

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