How’s your day been so far? We hope that you are doing well at home amidst social distancing and self-isolation. In a time where home cooking plays an important role in our daily lives, Ubud Food Festival Presented by ABC launched a new series, Quarantine Kitchen. In this series, we will showcase simple recipes that you can follow at home, featuring our own Festival team. We hope that this video series can bring great additions to your home cooking.
Tempe is an Indonesian kitchen staple and can be found on Janet DeNeefe’s dining table almost everyday. This soy superfood is gut-friendly and rich in all important vitamin B12, along with other amazing vitamins and minerals. In Bali and Indonesia, there are many ways to cook tempe, one of them is called tempe manis. With only few ingredients, tempe manis is a very simple and healthy dish to make at home.
Ingredients:
750 gr tempe
75 gr peanuts, deep fried
7 cloves of shallots, sliced thinly
5 cloves of garlic, sliced thinly
3 big red chili, sliced
4 kaffir lime leaves
2 lemongrass
50 gr galangal
1 tsp salt
Kecap Manis or sweet soy sauce
Coconut oil
Methods:
Cut tempe into 5x1cm blocks and deep fried in hot coconut oil until crispy. In another wok, heat 3 tbsp of coconut oil over medium heat and add shallots, garlic, chili, kaffir lime leaves, lemongrass and galangal, and cook until fragrant. Add the fried tempe to the wok, then add sweet soy sauce, salt and sugar. Let the sauce, tempe and spices blend in the wok for one minute. Tempe manis is ready and best served alongside a plate of warm white rice.
