Learn how to make Tempe Masak Cabai Gendol (sautéed tempeh with habanero) for family's sohoor dish with this step-by-step recipe!
Kitchenesia.com - A perennial favorite among warteg-food lovers, Tempe Orek (tempeh cooked with sweet soy sauce) takes protein-powerhouse tempeh sweet due to sweet soy sauce. It is almost always sold in warteg, with variants includes ground nut and anchovy. It's cheap, fast and popular among lunchtime crowds.
The recipe below combines sweet Tempe Orak with habanero, which release mild-to-medium spiciness. It is a perfect side dish for people who want to spice up their foods moderately.
Within 20 minutes to whip up, Tempe Orek Cabai Gendol (sautéed sweet tempeh with habanero) makes a quick and easy dish for last-minute sohoor.
Cooking time: 20 minutes
Yields: for 4 persons
300 grams tempeh, dice into 1cm2 cubes
6 shallots, minced
2 garlic cloves, minced
5 pieces of habanero, chop into 1cm length
2 tbsp sweet soy cause
1/2 tsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
100ml water
2 tbsp cooking oil
1. Heat oil in pan over medium heat. When simmers, add shallots and garlic, stir until fragrant. Add habanero and stir until half-wilted. Pour sweet soy sauce and oyster sauce gradually. Stir constantly until combined.
2. Add tempeh, stir well until they are brown. Add salt and sugar, stir well. While stirring, pour water into the pan. Stir uncovered for 2 minutes, or until all or almost all the liquid is Remove from pan and transfer to bowl.
3. Serve Tempe Masak Cabai Gendol (sautéed tempeh with habanero) alongside steamed rice for sohoor’s dishes.
