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Tempe (soybeans curd) and Tahu (tofu) recipes

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Tempeh (/?t?m.pe?/), or tempe (Indonesian), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. (More info about Tempe http://en.wikipedia.org/wiki/Tempeh)



Tahu or Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans. (More info about Tofu http://en.wikipedia.org/wiki/Tofu)



I am proudly posting tempe and tahu recipes on this post as an Indonesian also I was grown up around 90% Javanese cultures, plus and the most important one that my mother is a Javanese lady.



At home we have a schedule for 3 meals in a week to have vegetarian meals, tempe and tahu will be on the vegetarian dish list.





For Indonesian to cook basic tempe and tahu is by deep fried them as side dish.



Step by step of the basic tempe tahu recipe:



Ingredients:

- raw tempe and tahu (I can not tell about the portion here because they usually sell in different portions)

- salt to taste

- a garlic

- a quarter of a tsp of coriander powder OR 6 granulate of corianders

- 2 tbsp of water

- cooking oil





Deep fried tempe and tahu, served with garlic green chilli


Preparation method:

1. Cut the tempe and tahu as desired.

2. Crush into paste the garlic and coriander if you use the granulate corianders.

3. Take a bowl and put the water in the bowl then add the paste also salt to taste. Marinate them for about 5 to 10 minutes.

4. Heat the cooking oil on the low heat and transfer tempe tahu one by one and fry them until golden brown.



We are Javanese usually eat them with different kind of chillies i.e: sambal trasi, sambal bawang, sambal tomat or even just with green raw chilli.

I will write the chilli recipes on the different post sometimes soon.



Tempe and Tahu in spicy sweet ingredient recipe as follows:



Ingredients:

- Tempe and Tahu

- 4 red onions (but if you can not find red onion, just use normal onion)

- 2 garlics

- 2 bay leaves

- 2 lime leaves

- 2 big red chillies

- 2 small green chilles

- palm sugar to taste

- 2 tsp of soy sauce

- salt to taste

- spring onions to garnish

- cooking oil ( I use only 2 tbsp cooking oil, because I do not like greasy food)







Tempe and Tofu in spicy sweet ingredients.




Preparation method:

1. Dice the tempe and tofu as desire. I like it medium small.

2. Crush the garlics and chop the onions.

3.Cut the red and green chillies oblique or lengthwise (I am not really sure how to say it in english, but in bahasa indonesia we say it "dipotong miring atau memanjang")

4. Dice the spring onion, I usually only use about 10 cm of a spring onion.

5. Heat the cooking oil in a pan on a low heat, add the onions and garlics then stir them until golden brown.

6.Add the tempe and tahu, stir them until golden brown then add palm sugar, soy sauce, salt, bay leaves and lime leaves. Squeeze the leaves before you put them in pan, it is the trick to give more flavour.

7. Add a little bit of water if too dry, I usually like this dish to have a little bit of sauce only.

8. Stir them until cook and the tempe and tofu turn to dark brown because of soy sauce and palm sugar (not burn).

9. Garnish with spring onions.



I like to add a teaspoon of sesame oil or add aromatic ginger (kencur), but it is not necessary !



Tempe in coconut milk recipe as follows:



Ingredients:

- Tempe

- 4 red onions (but if you can not find red onion, just use normal onion)

- 2 garlics

- 1 tsp of coriander powder

- a bay leaf

- palm sugar to taste

- 100 ml of coconut milk.

- salt to taste

- a half stick of spring onion to garnish

- cooking oil ( I use only 2 tbsp cooking oil, because I do not like greasy food)



Tempe in coconut milk
Preparation method:

1. Dice the tempe as desire. I like it medium small.

2. Crush the garlics and chop the onions.

3. Dice the spring onion, I usually only use about 10 cm of a spring onion.

4. Heat the cooking oil in a pan on a low heat, add the onions and garlics then stir them until golden brown.

5.Add the tempe then stir them for about 5 minutes, add the coconut milk, palm sugar, salt, bay leaf, coriander. Squeeze the leaf before you put it in the pan, it is the trick to give more flavour.

6. Add water as desire for the sauce.

7. Mix them and let the mixture boil until cook, but I usually leave it on a low heat for about another 15 minutes to let the coconut milk saok to the tempe.

8. Garnish with spring onions.



If you like it spicy, add some chillies.

If you like the coconut milk turns to yellow, add turmeric.

Sometimes I like to add lemon grass too in this recipe.



PS: Do not forget to add the magic ingredient "LOVE" to every dish.





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