5 Recipes for Tempe Creations by Devina Hermawan, Can Be a Side Dish or Snack

black pepper tempeh illustration (instagram.com/Devina Hermawan)

Tempe is always the main ingredient of choice for various types of simple dishes at home. For those of you who want to make dishes full of variations for daily side dishes, you really have to stock up on tempe in the kitchen.

Apart from being cooked for side dishes, tempeh can also be recreated into a delicious dish that is suitable for snacks too, you know. Here are five tempeh recipe creations a la Devina Hermawan that you can try to make at home.

1. Fried tempeh

flour fried tempeh illustration (youtube.com/Devina Hermawan)

The main ingredient:

• Tempeh to taste, thinly sliced

Dough ingredients:

• 250 grams of medium protein flour
• 30 grams of rice flour
• 60 grams of cornstarch
• 1 tsp baking powder (optional)
• 5 cloves of garlic, crushed
• 1 tsp turmeric, puree
• 1 tsp coriander powder
• 3 large leeks
• 2 large celery stalks
• 2 tsp salt
• 2 tsp flavoring
• ⅓ tsp pepper
• 500 ml of water

Supplementary material:

• Soy sauce to taste

How to cook:

1. Thinly slice the tempeh, then slice the leek and celery.
2. In a bowl, mix flour, cornstarch, rice flour and baking powder. Stir.
3. Add salt, seasoning, pepper, coriander powder, turmeric and garlic. Then, stir well.
4. Add water, stir until smooth. Then add the leek and celery, and stir again.
5. Heat the cooking oil. Dip the tempeh pieces into the batter. Then, fry until browned or according to taste. If it's cooked, drain.
6. Fried tempeh is ready to be served with soy sauce sauce as a complement.

2. Black pepper tempeh

black pepper tempeh illustration (youtube.com/Devina Hermawan)

The main ingredient:

• 250 grams of tempeh
• 70 grams of cornstarch
• 1 egg
• 4 tbsp water
• ½ tsp mushroom broth or seasoning
• 3 cloves of garlic

Black Pepper Sauce Ingredients:

• 2 tbsp margarine
• 1 tbsp oil
• 4 cloves of garlic, chopped
• 6 shallots, chopped
• 220 ml of water
• 20 grams of black pepper, roasted and puree
• 2 tbsp granulated sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• ½ tsp sesame oil
• Broth powder to taste
• enough oyster sauce
• 2 tsp mushroom stock
• 120 grams of tomato sauce

Other Ingredients:

• ½ onion
• 2 red chilies
• 2 green chilies

How to cook :

1. To make the sauce, first heat the oil. Then, sauté the garlic and shallots for a while until fragrant. After that, add margarine. Stir again until smooth.
2. Add black pepper and stir-fry for a while.
3. Add water, tomato sauce, Worcestershire sauce, soy sauce, powdered broth, oyster sauce, sesame oil, granulated sugar, and mushroom broth. Then, cook for a while. set aside.
4. Cut the tempeh into dice, then transfer it to a bowl.
5. Add the garlic, eggs, water, cornstarch, and mushroom broth. Stir well.
6. Heat the oil. Then, fry the tempeh until it is browned and dry. If it's cooked, drain.
7. Dice the red chilies, green chilies and onions. Then, saute for a while in the same pan.
8. Add tempeh and half of the black pepper sauce. Then, stir well.
9. Black pepper tempeh is ready to be served.

3. Tempe katsu

tempe katsu illustration (youtube.com/Devina Hermawan)

Wet flour ingredients:

• 1 egg
• 2 cloves of garlic
• 3 tbsp coconut milk
• 4-5 tablespoons of flour
• Pepper to taste
• Salt to taste
• Sugar to taste
• Broth or flavoring to taste

Spicy Sour Sauce Ingredients:

• 2 tbsp margarine or olive oil
• 2 tbsp barbecue or tomato sauce
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp chili sauce
• ½ onion
• 2 cloves of garlic
• Cayenne pepper to taste
• Sugar to taste
• Salt to taste
• Enough water
• Cornstarch to taste (optional)

Other Ingredients:

• 1 board of tempeh
• 150 gr bread flour
• Right amount of oil

How to cook:

1. Cut the tempeh into a size of about 2 x 2 x 3 cm, then flatten it.
2. Make a wet dough by grinding the garlic and seasoning it with a little salt. Then, put it in a container.
3. Add eggs, coconut milk, flour, pepper, salt, stock or flavoring, and sugar. Then, stir well.
4. Dip the tempeh into the wet mixture. Then, roll it in the breadcrumbs. Make sure the surface of the tempe is completely coated.
5. Fry the tempeh until it's golden brown in color.
6. Make the hot and sour sauce. Slice the onion, cayenne pepper, and crush the garlic. Put it in the container.
7. Add barbecue sauce, oyster sauce, Worcestershire sauce, chili sauce, and sesame oil. Stir well. Add cornstarch if necessary.
8. Add olive oil or margarine to the frying pan. Sauté the onions and garlic until brown.
9. Add the cayenne pepper to the sauce mixture. Add water, then taste.
10. Add a little vinegar, cook until the sauce thickens.
11. Tempe katsu with spicy and sour sauce is ready to be served.

4. Dried tempeh

dry tempe illustration (youtube.com/Devina Hermawan)

Materials:

• 100 grams of tempeh, thinly sliced
• 1 egg
• 2 cloves of garlic
• 2 Spring onions
• 3 pieces of lime leaves
• 1 red chili
• 1 tsp coriander
• 250 ml of water
• 1 tsp flavoring
• 1 tsp baking powder
• 100 grams of rice flour
• 50 grams of tapioca flour
• 1 stalk of lemongrass, bruised
• 2 bay leaves
• 50 grams of brown sugar
• 1 tbsp sugar
• 1 tbsp oil

How to cook:

1. Blend the garlic, shallots, lime leaves, red chilies, coriander and eggs in a blender.
2. Put the ground spices in a bowl. Add water, rice flour, tapioca flour, flavoring, and baking powder. Then, stir well.
3. Add tempeh to the dough. Fry over medium heat until the color turns golden brown. Then drain.
4. Heat the oil, add lemon grass and bay leaves. Then, add brown sugar, white sugar, and a little water. Then, cook until the sugar melts.
5. Add the fried tempeh. Stir well and cook over low heat until the water dries up.
6. Serve dry tempeh on a plate.

5. Tempeh grilled rice

illustration of grilled tempeh rice (youtube.com/Devina Hermawan)

Savory Rice Ingredients:

• 300 grams of rice that has been washed
• 425 ml of water
• 3 cloves of garlic, sliced
• 5 shallots, sliced
• 2 bay leaves
• 2 stalks of lemongrass, sliced
• 1 galangal segment, sliced
• 2 tbsp margarine
• 1 tablespoon of powdered chicken stock

Tempeh chili ingredients:

• 200 grams of tempeh, fried until brown
• 4 grams of shrimp paste
• 3 cloves of garlic
• 5 shallots
• 2 candlenuts
• 4 large red chilies
• 20 bird's eye chilies
• 2 pieces of lime leaves
• 1 ½ tsp salt
• 25 gr of brown sugar
• Sugar to taste
• 1 tsp seasoning or broth powder
• ¼ tsp pepper
• ±150 ml of water

Complementary:

• 1 handful of basil leaves
• 2 scallions, cut
• 2 salted eggs
• Banana leaves to taste

How to cook:

1. Saute shallots and garlic in a little oil until fragrant. Add bay leaves, galangal and lemongrass. Then, cook for a while.
2. Put the rice and water into the rice cooker. Add stir-fried onions, powdered broth, and margarine. Then, cook until done.
3. For the tempeh sauce, grind the shallots, garlic, candlenuts, shrimp paste, half a red chili, and cayenne pepper. Then, add a little oil until the spices are smooth.
4. Slice the remaining red chilies, bird's eye chilies, and scallions.
5. Saute ground spices until dry. Then, add the white part of the leek and sliced ​​chili, stir well.
6. Fried tempeh. Then, put it into the stir fry.
7. Add lime leaves, water and season with salt, pepper, brown sugar, sugar, and seasoning or broth powder. Then, cook until the water is reduced.
8. After the water is reduced, immediately turn off the fire. Then, add the basil leaves and the green part of the scallions, stir well.
9. Set aside bay leaves, galangal, and lemongrass on the rice.
10. Prepare banana leaves, then add salted egg, tempeh sauce, and rice. Then, wrap it tightly and attach toothpicks on both sides. Trim the ends of the leaves so that they are neat.
11. Heat the non-stick Teflon, grill all sides of the roasted rice until fragrant and browned.
12. Baked rice is ready to be served.

From simple side dishes to delicious snacks, you can make enough with tempeh as the main ingredient. So always stock up on tempe at home, so you can make various kinds of food creations every day. Enjoy trying the recipe!

(irp/Maz)