Pecel Tempe (steamed tempe with candle nut sauce)

History

Tempeh originated in today's Indonesia, probably on the island of Java. The earliest known reference to it appeared in 1815 in the Serat Centhini.^[4] Three detailed, fully documented histories of tempeh, worldwide, have been written, all by Shurtleff and Aoyagi (1985, 1989, and 2001).

Nutritions

The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the oligosaccharides associated with gas andindigestion are greatly reduced by the Rhizopus culture. In traditional tempeh-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B₁₂^[6][7] (though it is uncertain whether this B₁₂ is always present and bioavailable).^[8] In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus, which makes very little B₁₂ and could be missing Klebsiella pneumoniae, which has been shown to produce significant levels of B₁₂analogs in tempeh when present. Whether these analogs are true, bioavailable B₁₂, has not been thoroughly studied yet.^[9] The fermentation process also reduces thephytic acid in soy,^[10] which in turn allows the body to absorb the minerals that soy provides.

Kami sekeluarga suka tempe, selalunya digoreng.....memang enak, apalagi dimakan panas-panas. Tapi hari  ini buat variasi lain, "pecel tempe" resep ibuku. Kalau disebut pecel, yang pertama sekali muncul dipikiran pasti kacang tanah..., tapi bumbu pecel tempe terbuat dari kemiri dan santan.

Jika anda juga penggemar tempe, pasti akan menyukai masakan tempe yang satu ini....oh iya jika anda vegetarian....ini hidangan yang lezat...

bahan yang dibutuhkan / ingredients

300 gr tempe, kukus sampai matang

300 gr tempeh, steamed until done

300 ml santan encer

300 ml light coconut milk

kemangi

lemon basil, for garnish

daun jeruk purut, dirajang halus

kaffir lime leaves, thinly sliced, for garnish

bumbu yang dihaluskan  /  the paste

2 biji cabe kering, optional (biar warnanya merah, bisa diganti cabe besar buang biji)

2 dried chili, optional (to get red colour, can be replaced with large chili, deseeded)

5 biji cabe merah keriting

5 red hot chili

5 cabe rawit

5 birds eye chill

2 siung bawang putih

2 cloves garlic

2 cm kencur

2 cm lesser galangal

8 kemiri, sangrai

8 candle nut, rosted

6 helai daun jeruk purut

6 kaffir lime leaves

1 sdm gula merah

1 tbsp palm sugar

1/2 sdt asam jawa

1/2 tsp tamarind paste (or to taste)

garam secukupnya

salt to taste

cara memasak / method

kukus tempe hingga masak, potong-potong kemudian ditumbuk kasar ( agar bumbu meresap), sisihkan

steam tempeh until well done, cut in pieces then roughly mashed (to let it absorbed the sauce), set aside

membuat bumbu siram

making the sauce

sangrai kemiri hingga harum, kemudian haluskan dengan bumbu lainnya. Campur dengan santan encer dan masak dengan api sedang hingga masak.

roast the candle nut until fragrant and turn light brown, mix with other spice and make a smooth paste. Add in light coconut and cook over medium heat, mix well.

siram tempe yang telah ditumbuk dengan bumbu, sajikan dengan dengan kemangi dan rajangan daun jeruk purut agar lebih harum.

Spoon the sauce over the mashed tempeh, served with lemon basil dan sliced kaffir lime leaves to add the fragrance.