Tempe Tumis Cabe Gendot - Tempeh Stir Fry with Habanero

Author: Anita Jacobson

Categories: Side Dish Vegetarian

Cuisines: Indonesian

Ingredients: Bean

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8

Ingredients

• 500 gram tempeh, cut into matchsticks, about 1cm x 1cm x 5 cm
• 8 shallots (Indonesian: bawang merah), thinly sliced
• 5 cloves garlic (Indonesian: bawang putih), thinly sliced
• 2 bay leaves (Indonesian: daun salam)
• 2 kaffir lime leaves (Indonesian: daun jeruk)
• 2 lemongrass (Indonesian: sereh), bruised and knotted
• 1 inch galangal (Indonesian: lengkuas), bruised
• 2 to 4 habanero (Indonesian: cabe gendot), seeded and sliced
• 1 teaspoon salt
• 2 teaspoon sugar
• 200 ml water
• 4 tablespoon sweet soy sauce (Indonesian: kecap manis)

Instructions

1. Deep fry tempeh until crispy and golden brown. Set aside.
2. Heat 3 tablespoon oil and sauté shallot, garlic, bay leaves, lime leaves, lemongrass, and galangal until fragrant. About 3 minutes.
3. Add habanero and sauté for another minute.
4. Add salt, sugar, water, and sweet soy sauce. Cook until bubbles and the sauce is reduced by 50%.
5. Return the fried tempeh and mix well with the sauce. Cook until the sauce has all been absorbed by the tempeh and the tempeh is coated with a glossy sheen.
6. Turn off the heat, discard the leaves and lemongrass. Transfer to a serving plate and serve with steamed white rice.