Indonesian spicy Tempe-Botok tempe

October 03, 2011

I had gone through a moment which I count the Tempe as a precious food to consume, driving miles to get the most wanted one and as an Indonesian living abroad of course its a craved food which exotic to have...and I had gone through the worst either, after the long run, regretted knowing that I have finally found out those Tempe unfortunately all sold out and taken by nearby neighbourhood, it such having a very bad day :(

however, at the end of the day I have been relived the missing of the home country popular food which mainly source of protein, extraordinary humble and practically down-to-earth to most Indonesia people.

But today, I am at where those Tempe easily can be found, at every corner store in this island, every side of the local market or even the roaming-peddler by a motorbike it some kind of recompense the were circumstances.

As you would probably know that Tempe is derived from soybeans, it turns out into a cake form through a controlled fermentation process. The great thing about Tempe that it’s used as worldwide vegetarian gastronomy

I made botok Tempe the other day (diced Tempe coated with spiced grated coconut, wrapped in banana leaves), to me it’s a decent meal as an appetizer or side dish
*I have the recipe borrowed from my mother and adapt by me

Botok Tempe
Diced Tempe coated with spiced grated coconut, wrapped in banana leaves


150g tempe, diced
2 cups fresh grated coconut
1 heaping cup dried anchovies (ikan teri), fried or toasted
7 sprigs spring onions / daun bawang, cut
Banana leaves
Tooth picks

Spices to grind

4 shallots / bawang merah
1 cloves garlic
1 candle nut
3 slices galanga--medium thin slice
1 red chilli
4 bird aye chilli padi (optional) * if you like spicy then bring it on
3 cm kencur (Kaempferia galanga)
5 kaffir lime leaves, discard the mid rib
Pinch of shrimp paste (terasi)--optional
Salt sugar to taste
* i use coconut sugar, gula merah--substitute brown sugar

what to do

In a big bowl place the fresh grated coconut and then mix with spice paste.

Add in diced Tempe, fried anchovies and spring onions,
fold and stir gently until all are well coated with the spiced grated coconut.
On the double layer of banana leaves, 
take about 2 tbs Tempe  mixture and place it in the middle of the banana leaves.

Hold gently the wrap and then bring both ends of the wrap towards the center,
wrap tight and secured with a tooth pick. 
Do the same to the remaining mixture--it gives you about 6-7 wraps

Place them on a steamer, steam until its cook 
 or until you smell the drooling aroma  :)

Serve hot as appetizer or side dish. 

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