Pepes Tempe Seafood (Steamed Tempe with Seafood)

Back home I always complained whenever my mother cooked tempe because I feel I’ve eaten it too much and I got enough of it. But now give me tempe anytime of the day and I would happily eat it.

This dish is easy to make even though it looks rather complicated but it’s worth all the effort.

Pepes Tempe Seafood

– 400 gr (1 block) tempe, steamed or pan fried 1/2 done, pound coarsely
– 1 handful seafood medley (clams, shrimp, squid)
– 50 ml thick coconut milk
– 2 red chili, thinly sliced
– 4 shallots, thinly sliced
– 1 egg, lightly beaten
– 1 stalk spring onion, cut 1/2 cm
– 1 tsp salt
– 1 handful hairy basil
– Pinch of sugar
– 10 salam leaves
– 10 bird’s eye chili
– Banana leaves for wrapping
– 2 tbs vegetable oil

Spice Paste:
– 8 shallots
– 4 garlic
– 1/2 tsp coriander
– 1 cm turmeric, grilled

– Pound spice paste ingredients until smooth with a pestle and mortar or in a food processor.

– Fry spice paste mix with vegetable oil until fragrant. Take off from fire add salt and sugar, mix well.
– Mix pounded tempe, seafood medley, coconut milk, egg, red chili, shallots, spring onion, hairy basil and fried spice paste.
– Take one banana leaf, place one salam leaf in the bottom and add the tempe mix. Wrap the leaf with tooth pick.
– Steamed for 30 minutes until done. Grilled until fragrant.

Source: Modification from Sedap Magazine

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