Hello Vegan Lovers, Today I will share one of my family's favorite dishes, Tempe Geprek (Javanese), in Indonesian means mashed tempeh. Tempe Geprek is a menu that is widely available in traditional restaurants and cafes. Tempe Geprek is a traditional Javanese dish, the characteristic of Tempe Geprek is its spicy, fresh, slightly sour and sweet taste typical of palm sugar. Tempe Geprek dishes have a spicy taste, because they use green chilies or Cayenne pepper to make the chili sauce.
Tempe Geprek is made by frying tempe then pounding the fried tempe. I'll show you how to mash it up. Tempe Geprek is usually used as a side dish to accompany rice and eaten with vegetables as fresh vegetables.
There are two types of chili sauce that are commonly used to make Geprek tempeh, namely Cayenne pepper chili sauce and green chili sauce. Today I will make Geprek tempeh with green chili and Cayenne pepper sauce. I don't use palm sugar to make the green chili sauce, I will use sugar instead, I don't like the sweet taste of chili sauce.
The Ingredients
1 piece of tempeh (I use large size tempe for 12 pieces)
100 grams of green chilies
5 pieces cayenne pepper
5 pieces of garlic
5 pieces of shallots
2 tomatoes
1 tablespoon of sugar
1 tablespoon of salt (1/2 tablespoon for frying tempeh and 1/2 tablespoon for making chili sauce)
100 mL water
300 mL of cooking oil
How to make
1.Cut the tempeh in a size that is not too big and not too small.
2.Mix 1/2 tablespoon of salt and water, stir until the salt dissolves.
3.Put the pieces of tempe into the salt solution, leave for a while so that the salt solution seeps into the tempe, about 3 minutes, don't put the tempe in the salt solution too long, because the tempe will crumble.
4.Heat the cooking oil.
5.Enter the pieces of tempe into the cooking oil that has been heated.
6.Fry until the tempe is dry and brownish yellow, after cooking, remove the tempeh, then drain it so that the oil content is reduced.
7.Discard the stalks of green chilies, for cayenne pepper you don't need to remove the stalks, the goal is to avoid stomach ache when eating Geprek tempeh chili sauce.
8.Wash green chilies, Cayenne pepper, garlic, shallots and tomatoes.
9.Heat the cooking oil again, I used used cooking oil to fry the tempe earlier. after the cooking oil is hot, then fry the garlic, shallots, green chilies, cayenne pepper and tomatoes.
10.Fry until all the spices wilt, For tomatoes, fry until the skin peels off. After that, turn off the stove, drain all the ingredients for the sauce.
11.Add the hot garlic, shallots, green chilies, cayenne pepper to the mortar, add sugar and salt. Try not to use a blender, because the taste of the green chili sauce won't be as delicious as if we used a mortar and pestle.
12.After all the spices are quite smooth, add the tomatoes, then mash again until all the ingredients are smooth and well mixed.
13.Put the fried tempe pieces into the chili sauce, mash each fried tempe in one hit so that the fried tempe doesn't crumble.
REMEMBER. WE HAVE TO POUND THE SEASONING WHEN IT'S STILL HOT, IF THE SPICE IS COLD WHEN POUNDED, THE TASTE WON'T BE THE SAME.
The result
Tempe Geprek Green Chili Sauce is ready to be enjoyed. This dish is more delicious eaten with warm rice and raw vegetables. I will be enjoying tempe Geprek Sauce green chilies with fresh vegetables of cabbage and chayote.
The taste is addictive, especially if you eat with your hands, you can make several plates of rice. Watch out for addiction馃槄
Thank you for reading my post.
Best Regards
