Tempe bumbu tomat (tempe with tomato, garlic and shallots)

"This tempe, or tempeh, the recipe is simple but powerful. My niang (grandmother) eats it almost every day. It’s a true testament to the magic that can happen when garlic, red (Asian) shallots, tomatoes and good coconut oil join forces. It works nicely on its own with steamed rice or as a side in a family-style spread. You could add a sliced chilli or two for extra spice, but it’s just as nice without the burn. I add or omit chillies depending on my mood." – Maya

Tempe bumbu tomat (tempe with tomato, garlic and shallots) Credit: Martin Westlake

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 100 ml coconut oil
• 110 g plain soybean tempe, cut into 2 cm cubes or triangles
• 2 garlic cloves, finely sliced
• 1 red (Asian) shallot, finely sliced
• 2–3 tabasco chillies, finely sliced (optional)
• 2 tomatoes, sliced
• 1 tsp sea salt
• 6 spring onions (scallions), diced

Instructions

1. Heat the coconut oil in a wok over high heat. Carefully add the tempe and fry it for 2 minutes on each side, or until golden-brown and with crisp edges.
2. Remove the tempe from the wok using a spider ladle or slotted spoon and place it on a plate lined with a paper towel to soak up any excess oil.
3. Using the same wok and oil, add the garlic, shallot and chilli, if using, and fry for 20 seconds, or until caramelised. Add the tomatoes and salt and cook, stirring, for about 2 minutes, or until the tomatoes have released their juices.
4. Add the tempe back into the wok and stir well. Add the spring onion and stir again. Cook for 2 minutes and transfer everything, oil and all, into a bowl. Serve immediately.

 

This is a recipe from Paon: Real Balinese Cooking by Tjok Maya Kerthyasa, I Wayan Kresna Yasa. Published by Hardie Grant (RRP $50).

Photography credit: Martin Westlake.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.