Pecak Tempe - fried tempe stewed in spiced coconut milk

Ingredients

• 350 gtempeh
• 150 mlcoconut milk (from ½ coconut)
• 4 clovesgarlic
• 2shallots
• 2 cmkencur
• ½ tspterasi (fermented shrimp paste)
• 1 tsppalm sugar
• ½ tspsalt
• 3kaffir lime leaves, central ribs removed

Instructions

1. 1

   Cut the tempeh

   Cut the tempeh into cubes.

2. 2

   Make the spice paste

   Pound or grind the garlic, shallots, kencur, terasi, palm sugar, salt and kaffir lime leaves to a fine paste.

3. 3

   Simmer with coconut

   Put the coconut milk and spice paste in a pan and bring to the boil. Add the tempeh and cook until the liquid has evaporated.

4. 4

   Fry until browned

   Remove the tempeh from the pan. Heat a pan and fry the tempeh until brown, basting it regularly with the sauce.

5. 5

   Serve

   Serve the tempeh.

What is pecak tempe?

Pecak tempe is an Indonesian dish in which tempeh is cooked with a spiced coconut mixture, then fried. This version layers flavour into the tempeh before browning it, using a paste of aromatics, kencur and fermented shrimp paste.

The method suits tempeh well: it can take on the savoury, fragrant seasoning during the simmer, then develop a browned surface in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The tempeh provides most of the protein and some of the dish’s carbohydrates, while coconut milk is the main source of fat. Serve it with vegetables and rice for a more balanced plate, adjusting the rice portion to suit the rest of the meal.

The spice paste

Aromatics: grind the garlic, shallots and kencur finely so they cook evenly with the coconut milk. Kencur has a distinctive earthy, aromatic flavour; galangal is not the same ingredient.

Seasoning: terasi adds savoury depth, while palm sugar and salt round out the paste. Kaffir lime leaves bring a citrusy fragrance; remove their central ribs as specified.

Simmering the tempeh

Coconut milk: bring it to the boil with the paste before adding the tempeh, so the seasoning is dispersed through the liquid. Once the tempeh is in the pan, cook until the moisture has evaporated.

Keep an eye on the pan as the liquid reduces, especially towards the end. Stir gently if needed to help prevent the paste from catching.

Getting a browned finish

Drying: let the simmering stage reduce until the liquid is gone before taking the tempeh out. This helps it fry rather than splutter in a wet coating.

Basting: fry the pieces until brown and baste them regularly with the sauce, as the method directs. Watch closely so the seasoning browns without scorching.

Choosing and cutting tempeh

Tempeh: use a firm block that holds together when cut and turned. Cut it into fairly even cubes so the pieces cook at a similar rate.

If the block is especially crumbly, handle it gently during both the simmer and the frying stage. The cubes are ready to serve once browned.

Serving pecak tempe

Serve it hot as a savoury side or as part of a larger meal. Steamed rice is a simple accompaniment that works well with the coconut and spice flavours.

For a more rounded plate, pair it with vegetables or a fresh, crisp salad. Keep additional salty accompaniments in mind, as terasi and the seasoning paste already contribute savouriness.

Recipe notes & tips

• Grind the paste finely so its ingredients distribute evenly through the coconut milk.
• Cut the tempeh into similar-sized cubes for more even cooking.
• Stay close to the pan as the coconut liquid evaporates, since the paste can catch as it dries.
• Let excess moisture evaporate before frying the tempeh.
• Baste regularly while frying, and turn the pieces carefully to brown them on different sides.

Variations

• Add chilli: grind a fresh chilli into the paste for extra heat.
• Use a mortar: pound the paste ingredients together for a traditional coarse-to-fine texture.
• Serve with rice: add steamed rice to make the tempeh part of a more substantial meal.
• Add fresh vegetables: serve alongside crisp vegetables for contrast with the rich coconut seasoning.

Common mistakes to avoid

• Rough paste: grind the seasonings finely so they cook evenly and coat the tempeh.
• Uneven cubes: cut the tempeh into similar-sized pieces so they brown at a similar pace.
• Liquid still in the pan: continue cooking until the moisture has evaporated before frying.
• Paste catching: watch the pan closely as the coconut milk reduces and stir gently if needed.
• Scorching the tempeh: keep it moving and baste regularly while frying until browned.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan over a moderate heat until hot throughout; add a small splash of water if the coating seems dry.

Frequently asked questions