Tempeh, a cherished and humble ingredient that has held a special place in my heart since childhood in Indonesia, is a source of comfort and joy. The roots of this 400-year-old fermented food can be traced back to the ancient twelve-volume compilation of Javanese tales and teachings–in which through it, Tempeh was known to be a key component in dishes called sambal Tumpang or sambal Lethok, renowned for their role in welcoming guests during the reign of Sultan Mataram in the 1600s.
Tempeh is a plant-based food made by fermenting whole soybeans, creating a solid block rich in nutrients such as protein (the nine essential amino acids necessary for the body), fiber, and minerals. In the modern culinary landscape, Indonesians have found various ways to savor the delights of Tempeh. One of the most popular methods involves frying or battering Tempeh in hot oil, creating a crispy delicacy that pairs perfectly with hot white rice, sambal, and a drizzle of sweet soy sauce. Another popular method is to fry Tempeh and glaze it over aromatic spices and sweet soy sauces, commonly called “Tempe Kecap” in Indonesia.
Today, the global spotlight shines on Tempeh as it gains recognition worldwide. Beyond its Indonesian roots, Tempeh is celebrated as a protein alternative and highly nutritious plant-based ingredients in various corners of the globe. As I share this post with you, I am excited to extend an invitation to share my Tempeh cooking journey. Inspired by the Indonesian homemade dish “Tempeh Kecap” and armed with the fantastic local ingredients here in Vancouver, I’ve decided to blend the tradition with innovation. Come along as I embark on this exciting exploration of Tempeh in my culinary journey!
Ingredients
200 g soya Tempeh, Cubed
4 cloves of garlic, minced
2 tbsp minced yellow onion
1 ½ tbsp organic molasses syrup (dark)
10-15 Thai basil leaves, left whole
1/2 tbsp sugar
2 tsp of chicken seasoning powder
175 ml coconut water
2 tsp Spring Onion
4-5 chili peppers (adjust according to your preference, I use a mix of red Thai chili and habanero pepper)
2 tsp salt
Pinch of Black Pepper
Cooking Oil
Instruction
- Prepare all ingredients
- Add 2 tbsp of cooking oil to a pan and heat over medium-high heat.
- Once the oil is hot, add garlic, chili peppers, and onion minced, and stir until the garlic is golden brown in color and the onion translucent.
- Add Tempeh (cubed) and stir until the skin turns golden brown.
- Add chicken seasoning powder, salt, black pepper, sugar, molasses syrup, and coconut water and stir for 6-7 minutes.
- Add the fresh Thai basil leaves and spring onion, and stir for 1-2 minutes.
- Cook until the water is reduced and all sauce is absorbed and coated with the Tempeh.
- Best served hot over white rice and steamed vegetables (e.g., broccoli). Enjoy!
