Aromatic Nasi Tutug Tempe
Indonesian · Organized from the video by Devina Hermawan
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Ingredients · 8 servings
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Steps
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- 1
Slice the tempeh thinly and grill in a pan (or charcoal grill) until well-grilled and fragrant. Set aside.
💡 Grilling instead of frying preserves the unique aroma and prevents the dish from being too greasy.
- 2
In a food chopper, combine garlic, shallot, aromatic ginger, red Thai chili, curly red chili, and oil. Chop until smooth.
💡 For less heat, reduce or skip the red Thai chili.
- 3
Sauté the ground spices on medium heat until the oil separates and they are fragrant. Then, add the grilled tempeh into the chopper and chop until smooth (or leave slightly rough for texture).
💡 Avoid high heat to ensure even cooking. A smoother texture helps the dish last longer in the fridge.
🔥 medium heat → high heat
- 4
Transfer the tempeh mixture to the pan. Cook until the tempeh is slightly browned, then add salt, MSG, and sugar. Stir-fry until the sugar is fully dissolved.
💡 The tempeh may clump at first; keep stirring until it breaks apart.
- 5
Add the lemon basil and cook until it wilts and is crisp.
💡 The final mixture should be crumbly like sand, which helps it keep longer.
- 6
To serve, mix the seasoned tempeh with warm white rice.
💡 Mixing with warm rice allows flavors to blend. Let it sit for 5 minutes before serving. If using cool rice, it acts more like a topping.
⏱ 5 minutes
Tips
- The crumbly texture ensures the dish isn't greasy when paired with fried sides.
- This mixture keeps well in the fridge or freezer.
- You can use a blender instead of a chopper for the spices.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Devina Hermawan on YouTube