Tempeh Kecap
You’ll be blown away by the unique flavors in this Indonesian Tempeh Kecap! Fried tempeh and peanuts are coated in a sticky, sweet, umami-rich sauce perfumed with lime leaves and lemongrass. It’s a gourmet stir fry that’s surprisingly easy to make.
Foto: Rainbow Plant Life
Bahan-bahan
- 2 (8-ounce) blocks of tempeh
- ¼ cup (56g) neutral-flavored, high-heat oil (avocado, grapeseed, canola, vegetable oil)
- 3 medium shallots, (thinly sliced*)
- 6 g arlic cloves, (thinly sliced)
- 3 Fresno chile peppers, (thinly sliced**)
- 1 lemongrass stalk, (outer layers peeled, then minced or grated)
- 4 fresh lime leaves, (finely chopped (or 10 to 12 dried makrut lime leaves, left whole))
- 1 bay leaf
- 2 medium red/orange/yellow bell peppers, (thinly sliced)
- ¾ cup (90g) dry roasted unsalted peanuts (salted peanuts are fine too)
- 3 ½ tablespoons kecap manis (Indonesian sweet soy sauce)***
- 1 ½ tablespoons organic brown sugar or cane sugar****
- 1 tablespoon soy sauce or tamari
- Lime juice to squeeze on at the end ((optional))
- Cooked white/brown/sticky rice for serving
Langkah-langkah
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Cut both blocks of tempeh crosswise into very thin slices, almost as thinly as you can. Then stack several slices on top of each other and cut crosswise into tiny slivers.*
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Fry the tempeh. Heat a 12-inch nonstick** frying pan over medium-high heat. Add the ¼ cup oil and heat for a few minutes until hot. Add all the tempeh and season with a couple pinches of salt, and stir to coat the tempeh into the oil. Spread out the tempeh into an even layer as much as possible and cook undisturbed for 2 minutes to allow browning, then stir. Repeat this process (cook for 2 minutes undisturbed, then stir) for a total of 10 to 12 minutes, or until most of the tempeh is golden browned and crispy. Lower the heat a touch if the tempeh starts to burn.
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Mix together the Sauce ingredients in a small bowl.
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Make the stir fry. Return the frying pan to medium heat and allow to heat up again. Add a touch more oil (or cooking spray). Add the shallots, garlic, and chile peppers. Season with a pinch of salt. Cook until shallots and garlic start to turn color, 2 to 3 minutes. Add in the lemongrass, lime leaves, and bay leaf, and cook for 1 minute, tossing frequently.Increase the heat to medium-high and add in the bell peppers and cook until crisp-tender, 2 to 3 minutes.
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Add the fried tempeh and peanuts to the pan, and toss to coat. Pour in the Sauce, and stir for a couple minutes, until the sauce clings to the tempeh and coats it well.
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Remove the bay leaf (and dried lime leaves, if used). Taste, adding salt as needed. Finish with a squeeze or two of lime juice, if desired.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (13% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| 2 | - | - | |
| 0.25 cup | - | - | |
| shallots | 3 medium | - | - |
| arlic cloves | 6 g | - | - |
| Fresno chile peppers | 3 | - | - |
| lemongrass stalk | 1 | - | - |
| fresh lime leaves | 4 | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| red/orange/yellow bell peppers | 2 medium | - | - |
| 0.75 cup | - | - | |
| kecap manis | 3.5 tablespoons | Rp 15.000/600ml | Rp 7.292 |
| organic brown sugar or cane sugar**** | 1.5 tablespoons | - | - |
| soy sauce or tamari | 1 tablespoon | - | - |
| Lime juice to squeeze on at the end | - | - | - |
| Cooked white/brown/sticky rice for serving | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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