Ingredients with Measurements:
- 2 blocks of tempeh, sliced
- 4 cups of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 teaspoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 tablespoon of fish sauce
- Salt to taste
- 2 tablespoons of oil
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the oil over medium heat. Add the garlic, shallots, and red chilies. Saute until fragrant.
2. Add the lemongrass, kaffir lime leaves, and bay leaves. Stir for a few seconds.
3. Add the water, tamarind paste, palm sugar, fish sauce, and salt. Stir to combine.
4. Bring the broth to a boil. Add the sliced tempeh.
5. Reduce the heat to low and let the tempeh simmer in the broth for 20-25 minutes or until the tempeh is tender.
6. Taste the broth and adjust the seasoning if needed.
7. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sauteing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 20g
Protein: 12g
Sodium: 500mg
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as bok choy or mushrooms.
- Use chicken or beef instead of tempeh.
- Make it vegan by omitting the fish sauce.
Tips and tricks:
- Slice the tempeh thinly for faster cooking time.
- Use fresh lemongrass and kaffir lime leaves for better flavor.
- Adjust the spiciness by adding more or less chilies.
Storage instructions:
- Store the leftover broth and tempeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the broth and tempeh in a pot over low heat until heated through.
Presentation ideas:
- Serve the Pindang Tempe in a bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of pickled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the broth is too spicy, add more water to dilute it.
- If the tempeh is too tough, simmer it for a longer time until it becomes tender.
Food safety advice:
- Make sure to cook the tempeh thoroughly to avoid any foodborne illnesses.
Food history:
- Pindang Tempe is a traditional Indonesian dish that originated from Palembang, South Sumatra.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot as a main dish with steamed rice.
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Region: Indonesian