Brilio.net - Who doesn't know the tempeh menu ? Tempeh is a delicious food and is often used as the main menu for family meals. This family meal menu can be made into vegetables, a side dish, or even a complete snack served with chili.
So, at this time of Ramadan, tempeh could be a suitable dish to serve for breaking the fast. Its diverse and easy-to-process preparations make tempeh always a favorite family menu. Not only fried in flour or other preparations that have a savory taste, tempeh preparations for breaking the fast can also be made with a spicy taste.
Usually spicy tempeh is cooked by sauting with various kinds of sambal and appetizing seasonings. The taste is generally dominantly sweet and spicy. Therefore, spicy tempeh can be used as a suitable side dish for breaking the fast, accompanied by warm rice.
The cooking method tends to be simple and is always popular with mothers. If you want to cook deliciously, it doesn't need to be complicated. Moreover, previously I had cooked takjil to break the fast. It would be nice if the main dish menu was simpler and more practical to make.
Summarized by BrilioFood on Wednesday (27/3) from various sources, here are 13 spicy tempeh recipes for breaking the fast that are simple, delicious and nutritious.
1. Sweet and spicy tempeh.
photo: Instagram/@susie.agung
Material:
- 1 board of tempeh, cut into small cubes
- 1 petai board, peeled
- 3 curly red chilies, sliced obliquely
- 1/2 onion, cut into cubes
- 1 tablespoon tamarind water
- 1 galangal segment, bruised
- 3 lime leaves
- 1 tablespoon oyster sauce
- 1 tbsp soy sauce
- 3 tablespoons sweet soy sauce
- 1/2 tsp mushroom stock
- Salt, sugar and ground pepper
- Vegetable oil for frying
Ground spices:
- 4 cloves garlic
- 5 curly red chilies
- 10 cayenne peppers
How to make:
1. Fry the tempeh half cooked, remove and drain.
2. Saute ground spices until fragrant, add bombay, galangal and lime leaves, stir until wilted, add sliced chilies and petai, stir well.
3. Add tempeh, stir well, add oyster sauce, soy sauce, sweet soy sauce, tamarind water, stir until evenly mixed then season with salt, sugar, mushroom stock and ground pepper, stir until smooth, pour in a little water, stir until the spices are absorbed, correct. taste, lift and serve.
2. Dried spicy tempeh.
photo: Instagram/@mrs_wijaya
Material:
- 2 boards of tempeh, thinly sliced and dry fried
- 100 gr fried peanuts
- 50 grams of fried rice anchovies
- 2 full tablespoons of fried shallots
- 3 torn lime leaves
- 3 cm crushed galangal
- 120 gr combed brown sugar
- 1/2 tsp salt
- 1/2 tsp mushroom flavoring
- 3-4 tablespoons tamarind water
- Oil for frying
Ground spices:
- 50 gr large red chilies, remove seeds and boil
- 20 boiled cayenne peppers
- 5 cloves of garlic
How to make:
1. Saute ground spices along with lime leaves and galangal until fragrant.
2. Add brown sugar, salt, seasoning, tamarind juice, stir well and adjust the taste. Cook over low heat while stirring until thickened.
3. Add the beans and tempeh, stir quickly but be careful so that the spices are evenly distributed and so that the tempeh doesn't crumble, then turn off the heat.
4. Sprinkle the rice anchovies and fried shallots, stir gently, let cool and put in a jar, ready to serve.
3. Basil tempeh chili sauce.
photo: Instagram/@desieestapp
Ingredients:
- Tempeh to taste
- Basil to taste
- 15 curly red chilies
- 5 cayenne peppers
- 5 cloves of shallots
- 3 cloves of garlic
- 1 segment of kencur
- Salt, sugar and seasoning to taste
How to make:
1. Season the tempeh, then fry .
2. Fry briefly with all the spices above. Drain, then mash and adjust the taste.
3. Add the fried tempeh, mash it finely with the chili sauce. Add basil.
4. Dry orek tempeh.
photo: Instagram/@dewi_ku26
Material :
- Tempeh, cut into small pieces then dry fry
- 5 red onions
- 3 cloves of garlic
- Large and small chilies according to taste
- Enough galangal, crush it
- 2 bay leaves
- Salt
- 1/2 brown sugar
- Sweet soy sauce
- Pepper powder
- Vetsin
How to make:
1. Saute the ingredients until fragrant over low heat.
2. Once fragrant, add salt, brown sugar, MSG, ground pepper, soy sauce, mix well then add a little water to dissolve the brown sugar then stir well until the brown sugar dissolves and is mixed. Taste correction.
3. When the taste is right, add the dry fried tempeh, stir well.
5. Saute spicy tempeh.
photo: Instagram/@moezandra
Material:
- 1 small tempeh board, cut into squares
- 1/2 clove of onion, sliced into cubes
- 1 bay leaf
- 1/4 tsp ground pepper
Ground spices:
- 4 red onions
- 2 cloves of garlic
- 8 curly red chilies
- 4 red bird's eye chilies
- Brown sugar and powdered stock to taste
Method:
1. Fry the cut tempeh until cooked but not too dry, then remove and set aside.
2. Saute ground spices and onions until fragrant, add a little water and bay leaves, then stir well.
3. Add tempeh, brown sugar, stock powder and ground pepper, stir well and adjust the taste. Cook until the spices are absorbed and the water is reduced.
6. Tempeh penyet with basil sauce.
photo: Instagram/@rayyan_mamarayyan
Material:
- Tempeh, cut not too thin
- Basil
Chili Ingredients:
- Chili according to taste
- 5 red onions
- 2 tomatoes
- 1 pcs shrimp paste
- Flavoring
How to make:
1. Burn the shrimp paste.
2. Fry all the chili sauce.
3. Mix all the spices that have been fried with shrimp paste, add seasoning.
4. Fry tempeh.
5. Set the tempeh immediately after lifting.
7. Eggplant tempeh with anchovy sauce.
photo: Instagram/@anan_dita
Material:
- 1 board of tempeh, cut and fried
- 2 eggplants, cut into cubes and fried
- 4 tablespoons homemade anchovy chili sauce
- 5 green chilies cut obliquely
- 2 chopped garlic
- 3 sliced red onions
- 1 tablespoon sweet soy sauce
- A little himsalt and sugar
- Oil for frying
How to make:
1. Heat oil, saute shallots and white until fragrant. Add green chilies. Stir, then add the anchovy chili sauce. Saute briefly.
2. Add soy sauce, sugar and himsalt. Stir and add a little water. Cook until done.
3. Don't cook for too long because the chili sauce is already cooked.
4. Check the taste then turn off the heat. Add tempeh and eggplant. Mix well and serve.
8. Tempeh eggplant balado.
photo: Instagram/@mariaulfah1357
Material:
- 2 purple eggplants
- 1 tempeh board, coarsely crushed
- 1 bay leaf
- 2 lime leaves
- Salt to taste
- Brown sugar to taste
- Cooking oil
Ground spices:
- 4 red onions
- 4 cloves garlic
- 10 red chilies
- A little shrimp paste
How to make:
1. Cut the eggplant into pieces, then fry until wilted, remove and drain.
2. Saute the ground spices until cooked, add a little water, add salt, brown sugar, bay leaves and lime leaves, then stir. Add the tempeh, stir and cook until the tempeh is cooked and the water has reduced slightly.
3. Add the eggplant, stir briefly then remove from heat.
9. Tempeh with spicy tamarind sauce.
photo: Instagram/@kulinerio
Material:
- 1 board of rotten tempeh
- 1 spring onion
- 3 bay leaves
- 1 lemongrass stalk
- 4 starfruit
- 5 bird's eye view
- 1 liter of water
Pureed ingredients:
- 4 red chilies
- 4 cayenne peppers
- 8 red onions
- 1 piece of garlic
How to make:
1. Boil water, boil the rotten tempeh to remove the smell.
2. Drain the tempeh, cut according to taste.
3. Boil 1 liter of water, add ground spices, salam and lemongrass. Boil briefly so that the spices cook.
4. Add the tempeh and whole bird's eye chilies, boil over medium heat so that the spices are absorbed.
5. Add salt, sugar, starfruit, sliced spring onions and stock powder.
6. Correct the taste. Ready to serve.
10. Tempeh with spicy sauce.
photo: Instagram/@liangoenawan
Material:
- Tempeh
Sauce ingredients:
- Spicy shrimp paste chili sauce
- Bangkok chili sauce
- Chili sauce
- Sugar to taste
- Salt to taste
How to make:
1. Fry tempeh until golden brown.
2. Cook the sauce with enough water until it thickens.
3. Turn off the heat then add the fried tempeh, stir well and it's ready to serve.
11. Stir-fried tempeh anchovies.
photo: Instagram/@resiantifeni
Material:
- 1 board of tempeh, cut into square cubes and dry fried
- 1 plank split in half
- 100 gr anchovies, fried
- 2 tomatoes cut into 4
Ground spices:
- A handful of cayenne pepper or devil's chili
- 2 large red chilies, sliced obliquely
- 6 red onions
- 4 pieces of garlic
- Salt
- Broth powder
- Sugar
How to make:
1. Saute the ground spices until fragrant, add a little water, add seasoning salt, stock powder and granulated sugar, then add the petai and let it boil for a minute.
2. Add anchovy tempeh and tomatoes, stir and adjust the taste, wait until the spices are absorbed.
12. Long bean scrambled tempeh.
photo: Instagram/@icha.irawan
Material :
- 1 tempeh board, cut into matchsticks
- 5 long beans, cut into matchsticks
- 4 red onions, sliced
- 2 cloves of garlic, sliced
- 3 red chilies, sliced obliquely
- 2 bay leaves
- 1 tsp brown sugar
- 1 tablespoon sweet soy sauce
- Enough salt
- Oil for frying
How to make:
1. Fry tempeh until yellow, drain.
2. Saute the shallots and garlic until yellow and bay leaves, add the brown sugar, sweet soy sauce and tempeh. Give it a little water.
3. Add long beans and salt. Cook until the water recedes. Taste correction. Serve.
13. Spicy tempe cakes.
photo: Cookpad/@lilawahyu
Material:
- 200 grams of tempeh
- 2 tablespoons tempeh seasoning flour
- 1 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp mushroom stock
- 1 1/2 tbsp chili powder
How to make:
1. Steam the tempeh then puree it.
2. Add tempeh seasoning flour, onion powder, pepper, mushroom stock and chili powder. Stir well until the dough is doughy enough.
3. Roll the dough into an oval shape.
4. Fry until golden yellow in hot oil. Lift and drain.
(Mgg/Himmatul Ahsana)