Tempe Kecap ( Soy Sauce Tempe)

I like to share this simple recipe that I love to have it every day with rice.  My mother used to cook this a lot. Tempe is one of very popular food in Indonesia. It is very versatile to cook, delicious as well as very nutritious. I have posted some tempe recipes in the past and this is another one that is suitable for vegetarian. This recipe is different to one we called "kering tempe", since the tempe is quite tender and moist. If you like tempe, do try this recipe, you'll love it.

Bahan-bahan / Ingredients

1/2 kg tempe, potong panjang

1/2 kg tempe, cut match stick

4 siung bawang putih, rajang

4 cloves garlic, sliced

8 bawang merah, rajang

8 shallots, sliced

5 cabe merah, potong miring

5 red chilli, sliced

10 cabe merah, potong miring

10 bird's eye chilli, sliced

2 cm lengkuas, memarkan

2 cm galangal, bruised

3 lembar daun salam

3 salam leaves

4 sdm kecap asin

4 tbsp light soy sauce

5 sdm kecap manis Bango

5 tbsp sweet soy sauce (Bango)

1 cangkir air

1 cup water

garam secukukpnya

salt to taste

minyak untuk menumis dan menggoreng tempe

oil for sautéing and frying

Cara memasak / preparation

goreng tempe 1/2 masak, jangan terlalu kering, sisihkan

fry the tempe half done, but not too dry, set aside

tumis bumbu rajang sampai harum, masukkan air, daun salam dan lengkuas, masak sampai mendidih

sauté the sliced ingredients till fragrant, add in the water, salam leaves and galangal, bring to a boil

masukkan tempe aduk rata

put in the tempe, stir evenly

tambahkan kecap asin dan kecap manis, tambah garam secukupnya

add the light soy sauce and sweet sauce, add the salt if necessary

masak lagi selama beberapa menit sampai air berkurang tetapi tidak kering. Siap dihidangkan.

continue cooking for a couple of minutes or until the water reduced but not dry. It is now ready to be served

Tempe Bacem ( Marinated Tempeh )

This is one of popular way of preparing tempe, it is sweet and sour. There are many recipe available, indeed I have tried most of them, but so far this is my favourite.

Bermacam-macam cara memasak dan menghidangkan tempe dan tempe bacem adalah salah satunya yang populer. Walaupun berasal dari Jawa, di seluruh Nusantara mengenal dan menyukainya.

Setiap orang mempunyai bumbu yang berbeda-beda. Sayapun telah mencoba berbagai resep dan cara memasak, pernah saya panggang, pan fried and deep fried. Tapi akhirnya memang resep yang satu ini yang paling cocok di lidah.....digoreng sebentar.

Bahan / ingredients

300 gr tempe

300 gr tempeh

300 ml air untuk merebus

300 ml water

2 daun salam

2 salam leaves

minyak untuk menggoreng

oil to fry

Bumbu yang dihaluskan  / the paste

4 bawang merah

4 shallots

4 siung bawang putih

4 clove garlic

50 gr gula merah

50 gr palm sugar

1 sdm ketumbar

1 tbsp corriander seeds

1 sdt asam jawa

1 tsp tamarind paste

garam secukupnya

salt to taste

Cara memasak  / method

potong tempe sesuai dengan selera anda, saya potong 2 x 4 cm agar bumbu lebih mudah meresap.

cut tempe in pieces to your liking, I cut 2 x 4 cm to let the spiced well absorbed.

campurkan bumbu, air dan tempe kemudian rebus, sampai tempe matang dan air habis, balik beberapa kali agar tidak gosong. Sisihkan, dapat digoreng sebentar kapan saja sewaktu akan dihidangkan

mix the paste, water and tempe, boil until tempeh well done and the water reduced, turn and stir  occasionally to stop it sticking to the bottom of the pan. Set aside, now we can fry ( one minute should do, this is to intensify the taste and flavour)

hidangkan selagi hangat

serve while it is hot

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.

Krawu Tempe (Steamed Tempe with Coconut Dressings)

Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlledfermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.

It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.^[1] Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.^[2][3] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.

(Source: wikipedia)

Kalau lagi bosan makan daging ayam atau seafood..., tempe krawu dimakan dengan nasi panas...pakai krupuk....sudah gak kepingin yang lain-lainya, apalagi bumbunya pedassss.....

Bahan yang diperlukan  /  ingredients

300 gr tempe, dikukus dan potong dadu

300 gr tempe, steamed and diced

200 gr kelapa muda, parut

200 gr grated young coconut

daun kemangi 

lemon basil

Bumbu yang dihaluskan  /  the paste

5 cabe merah

5 red chill

5 cabe rawit

5 bird eye chill

3 cm kencur

3 cm lesser galangal

6 daun jeruk purut, tambahan untuk dirajang

6 kaffir lime leave, plus extra for garnish

3 bawang merah

3 shallots

2 siung bawang putih

2 cloves garlic

50 gr gula merah

50 gr palm sugar

garam secukupnya

salt to taste

cara memasak  /  method

kukus tempe sampai masak, kemudian potong dadu, sisihkan

steam tempe till done, diced and set aside

Campur bumbu halus dengan kelapa. Bisa langsung dicampur dengan tempe terus dihidangkan, tetapi bisa juga dikukus supaya lebih awet dan dapat dihidangkan kemudian

Mix the paste with the grated coconut. You can mix the spiced coconut with the diced tempe and served immediately or if you wish to serve it later, it is better to steam it first, since fresh coconut tends to go off very easily.

Burger Tempe

Today I have some friends coming over for light lunch, some of them are vegetarian. Since ( I think ) I get better making the buns and tempe (fermented soybean cake) is widely available as well as very nutritious. I decided to make mini tempe burger as vegetarian form of beef burger. 

The burgers do taste good and they really enjoy them.

This recipe will make about 20 mini burgers 6 cm wide and 1 cm thick, do half the recipe if you wish to make small amount.

Here is the ingredients / bahan yang di butuhkan

700 gr tempe, pounded
           tempe, tumbuk

1 large onion
     bawang bombay besar, cincang

5 cloves garlic
     siung bawang putih, cincang

1 tsp ground white pepper
     sdt merica bubuk putih

salt to taste
     garam secukupnya

oil enough for sautéing and pan fry 
     minyak secukupnya untuk menumis dan menggoreng

Method / cara membuat

Saute the onion and garlic until fragrant and translucent. Set aside
Tumis bawang bombay dan bawang putih sampai harum dan masak. Sisihkan

Mix well the tempe and sautéed onion and garlic, add  salt and pepper to taste.
Campur rata tempe tumbuk dan bumbu tumis, tambah garam dan merica secukupnya.

Shape the mixture in to a patty, and pan fried until golden and ready.
Bentuk campurang tempe berbentuk bulat pipih, goreng dengan sedikit minyak sampai kekuningan dan masak.

Arrange the tempe burger with sliced tomato and lettuce, or you can add any thing you fancy. Chili sauce? maybe....
Susun burger tempe dengan tomat dan daun salad, atau tambah apa saja, sesuai dengan keinginan anda. Saus cabe?